ESPRESSO
Difficulty level
Ingredients
| White base | g 4.000 |
| JOYPASTE CAFFE' | g 80-160 |
| TOTAL | g 4.080-4.160 |
Preparation
Add JOYPASTE COFFEE to the white base, mix with hand blender and put in the batch freezer.
Decorate the surface with SFERETTE COFFEE CHOCOLATE.
