1 Ristretto Grand Cru
1 Scoop of White Chrysanthemum ice cream with Cacao nibs
1. Place 1 scoop of ice cream with cacao nibs in a cappuccino cup.
2. Extract Ristretto Grand Cru (Espresso: 40ml) over ice cream.
3. Dust the ice cream with goji and camu powder.
Recipe by Bella Koh / Nespresso