Mix LILLY HAZELNUT with the water using a whisk and gradually add the unsweetened
whipped cream. Put in the suitable moulds and place in refrigerator for at least 2
hours or in a freezer for at least 40 minutes.
LILLY HAZELNUT____________ 200 g
water (10-15°C)___________ 250 g
whipped cream_____________ 1000 g