Gourmet Sauce Top Chocolate
Cream 500 g - Pannamousse 35 g
Banana Delipaste 45 g
Mix the Pannamousse and the cream and semi whip. Add the Banana Delipaste, stirring from the bottom to the top.
Pour the banana mousse into a glass and shock freeze. Close with Gourmet Sauce Top Chocolate and garnish with streusel and fresh fruit.
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