Cold Foam – Base

Allergens:

HACCP rules:

Prep Time:

Yield

1

Shelf Life

6
  1. 1

    Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.

  2. 2

    Combine all ingredients into a pitcher.

  3. 3

    Whisk together until thoroughly combined.

  4. 4

    Cover, label, date and store refrigerated.

*40% fat heavy cream is preferred

Description

1

Serving Size

Shelf Life

6