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Francisco Migoya

Black and Tan Ice Cream with Espresso Génoise and Milk Chocolate Clouds

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Preparation info
  • Yield

    10 Portions

    • Difficulty

      Complex

Appears in
top 1000Frozen Desserts
Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

Method

Assembly

  1. Brush about 5 g / .18 oz espresso syrup on the plate in a cross pattern.
  2. Place an espresso génoise on the plate on top of the espresso syrup.

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