Tools
|
Graduated jug |
Davinci Syrup Pump |
Scoop |
Ingredients
| Big Train Matcha Lactose-Free | 45 gr |
| Whipped Cream for Siphon | |
| Mango cut into squares | Two slices |
| Sliced almond | 1 pc |
Preparation:
Step 1
Place the whipped cream and 45g of Lactose-Free BT Matcha in a bowl.
Step 2
Shake vigorously with a whisk until the matcha is incorporated into the cream.
Step 3
In a glass we will put the mango sliced into squares.
Step 4
Then, spread the prepared matcha cream over the mango.
Step 5
Decorate with a sliced almond.
Costs
|
Approximate cost $20 |
Suggested retail price $40 |
Margin on sale 50% |
