Barista Creations

Paris Espresso´┐╝




Delicate coffee infused with raspberry, sprinkled with white chocolate and topped with whipped cream.


1 Nespresso Capsule VENTUO: Toccanto ORIGINAL: Paris Espresso

Whipped Cream

Fresh or dried raspberries

White chocolate

How to make:

  • 01

    Into a cream whipper siphon (250ML Siphon), add 250ml of cream and one capsules* of whipper charger. Then shake it vigorously.

  • 02

    Extract 40ml of toccanto into a Vertuo espresso cup.

  • 03

    Add whipped cream on the top of the coffee.

  • 04

    Display some fresh Raspberries (or dried one, see picture) over the cream.

  • 05

    Sprinkle shaved white Chocolate.