Top tip: Fresh is best!
250ml Double cream
1 Vanilla pod
75g Caster sugar
2 Gelatine leaves
250ml Natural yogurt
250ml Mascarpone
Soak the gelatine in cold water to soften
boil cream, split vanilla and sugar, remove from heat add soaked gelatine and dissolve mix yogurt and cheese together add to the cream mixture strain and portion into dishes.
Set in fridge and serve with berries
3/4 cup walnuts 3/4 Cup Splenda or Swerve 1/4 Cup Unsweetened cocoa powder 1/2 Tsp Baking powder 3 eggs lightly beaten 1/2 cup reduced fat sour cream 1/4 cup Olive oil 2 Tsp Vanilla essence chop nuts,
1l cream 1l milk 8 egg yolks 4 whole eggs 500g caster sugar (400 ml of Baileys for Baileys ice cream) Boil milk and cream together with some of the sugar (also add 200ml of the Baileys here) Whisk egg