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Add a photoServings: 10
Ingredients
- 2 1/4 kg mascarpone cheese
- 400 gm caster sugar
- 350 ml water
- 6 Tbsp. fresh lemon juice
- 20 lrg egg yolks
Directions
- Bring the sugar and water to the boil in a heavy bottomed saucepan.
- Add in the lemon juice and stir till a syrup is formed and the sugar has dissolved.
- In a bowl beat the egg yolks till pale and light then add in the syrup in a trickle whisking all the time.
- Place the bowl over a simmering pan of water the water must not touch the bowl and whisk continuously till the mix is thick and creamy about 68 min.
- Remove from the heat and continue to whisk till cold.
- Whisk in the mascarpone and push through a sieve.
- Pour into an ice cream machine and churn till frzn or possibly freeze in a suitable container.
- Serves 10
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 10 servings | |
| Calories 110 | |
| Calories from Fat 81 | 74% |
| Total Fat 9.02g | 11% |
| Saturated Fat 3.25g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 420mg | 140% |
| Sodium 18mg | 1% |
| Potassium 48mg | 1% |
| Total Carbs 2.01g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.41g | 0% |
| Protein 5.43g | 9% |
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