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“May 9, 2015 - Wrap Night Part II. Recipe courtesy of Kathleen and Dave Bell. Source: Amuse-Bouche by Rick Tramonto.”
READY IN:
5mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the mascarpone cheese in a medium-sized bowl and soften it by gently folding it over on itself with a rubber spatula. Slowly mix in the cream so that the mixture is smooth and the cream is thoroughly incorporated. Season to taste with salt and pepper.
  2. Pour the mixture into the chilled canister of a foamer. Charge with 1 or 2 chargers. Chill before using.

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