agosto 23, 2016
Ventresca Mousse and crushed Peaches.
10 Verrines Ingredients: 190 g Ventresca 50 g Mascarpone or Cream Cheese 50 g Natural Yogurt Tiny Chopped Marinade: ½ of a lemon, ¼ teaspoon persil, ¼ teaspoon dill, ¼ teaspoon choped onion, ¼ teaspoon mint, 1/4 teaspoon choped garlic 150 chopped peeled peaches in syrup Directions: ...
