Blueberry sorbet

  • 300 g of fat cottage cheese
  • cream 38% fat - 100 g
  • Blueberries - 60g
  • powdered sugar
  • 10 ml of lemon juice
  • fresh mint to decorate

Place all ingredients in blender and whip, then rub through a sieve. Put the resulting mass into a container to freeze, smooth wooden spoon and let stand in a freezer at -18 ° C for 6 h. Arrange for kremankam with a special spoon for ice cream. Garnish with fresh mint.



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