Ricotta and mascarpone cheese cream with caramel, covered with creme brulèe.

Serving directions:
Defrost at room temperature for 4-5 hours.
Once thawed, store in the fridge for up to 3 days.

Ingredients:
Sugar - Ricotta cheese (15%) (Cow's milk whey - Acidity regulators Citric acid and Lactic acid) - Water - Eggs - Vegetable margarine [Vegetable fats (Palm - Coconut) - Vegetable oil (Sunflower) - Water - Emulsifiers Mono- and diglycerides of fatty acids - Salt - Acidity regulator Citric acid – Artificial flavors] - Glucose-fructose syrup - Mascarpone cheese (4%) (Cream - Pasteurized milk - Acidity regulator Lactic acid) - Cane sugar - Wheat flour - Potato starch - Apricot stone powder (contain Sulphur dioxide) - Rehydrated skim milk – Glucose syrup - Modified starch - Almonds powder (0.8%) - Butter - Egg yolk – Stabilisers Sorbitols and Potassium chloride - Pasteurized milk - Emulsifiers Mono- and diglycerides of fatty acids - Alcohol - Lactose - Artificial flavors (contains milk) - Thickeners Carrageenan and Pectins - Dextrose - Milk proteins – Acidity regulator Citric acid - Raising agents Diphosphates and Sodium carbonates - Vegetable fats (Palm - Palm-kernel - Coconut) - Vegetable oil (Coconut) – Starch (of wheat) - Salt - Maltodextrins.

Allergens:
For allergens see ingredients in bold.
May contain traces of soya.