Ingredients
- 18 gram NDC SCP 33M
- 10 gram NDC EC 30W
- 8 gram NDC SPK 33Y
- 6 gram NDC EC 32X
- 10 gram Sugar
- 200 ml Warm water
- 1 tsp(±6 gram) Irish cream syrup
- 1 piece Biscoff biscuit
- 1 tbsp Biscoff jam
Topping Foam
- 10 gram Non Dairy Whipped Cream WP 38D
- 90 ml Cool water
- 2 tsp(±12 gram) Irish cream syrup
Directions
- Topping foam: Mix the ingredients in 2 minutes using high speed.
- Dilute ingredients in warm water, cool it down.
- Spread jam on the glass wall, pour the NDC solution, add topping foam and biscuit on it.
