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This is how we roll. Love Fall.

Mango Roll Ups. We used DGF Mango Ambient Fruit Puree. No mess. No fuss.

What to do with extra Milk Gelato? Soften it up, mix in Matcha powder, and re-churn. Now what? UJIKINTOKI, of course! Topped with Matcha syrup, Anko (Red Bean Paste), Matcha ice cream, Shiratama Dango, and condensed milk.

Tonka Bean Flan. Enjoyed and devoured. In seconds. Watch this space for the recipe shortly.

Vanilla Cake with Pistachio Caramel Buttercream : Pastry Portal, Gateway to Sweetness - Pastry and Gourmet Tools and Ingredients

Create your own serendipity with this Serendipity-inspired Frozen Hot Chocolate. Hot Chocolate base made with @lukerofficial Claro de Luna 37% Milk Chocolate, Casa Luker Natural Cocoa Powder 22/24, and Dreidoppel Vanilla Bourbon Paste. Topped with a delicious Chantilly Cream flavored with Dreidoppel Vanilla Moroni Paste.

White Chocolate Macadamia Cranberry Cookies : Pastry Portal, Gateway to Sweetness - Pastry and Gourmet Tools and Ingredients

Lemon Basil Brazo de Mercedes Cupcake : Pastry Portal, Gateway to Sweetness - Pastry and Gourmet Tools and Ingredients

Dark Chocolate Amaretto Caramels : Pastry Portal, Gateway to Sweetness - Pastry and Gourmet Tools and Ingredients

Salted Butter Caramel Chocolate Mousse : Pastry Portal, Gateway to Sweetness - Pastry and Gourmet Tools and Ingredients