Ingredients
- Whisk egg white, cake mix and Sp together until fluffy
- Add in water slowly
- Ad in oil
- Heat up the cream and coffee powder, let it infuse for 5 minutes
- Add into Belcolade Lait Selection O3X5/G
- Incorporate in melted gelatine mass
- Warm up the cream, add in Belcolade Noir Selection C501/J
- Lastly, add butter into it during ~35-37°C
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