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.
'Tis the season for giving! These babies will be boxed up and delivered to some special friends today --- CHOCOLATE TARTLETTES FILLED WITH DARK CHOCOLATE CARAMEL! Love the shell? DGF Mini Round, Mini Square, and Mini Rectangle Ready-To-Fill pastry available on the website in both Vanilla and Chocolate. www.pastryportal.com
Milk Crumbs from #milkbar cookbook. Of course we used @lukerofficial Nevado 34% White Chocolate.
Passionfruit and Mint is our flavor of the month. To make the sorbet, we made a mint simple syrup using Dreidoppel Creme de Menthe Flavor paste, mixed it with DGF Passionfruit Ambient Puree, chill, and churn! Layered with Frozen Vanilla Custard --- perfect for the heat wave!