Méthode

1. Add the two syrups to a latte glass, top with steamed milk and stir to mix.

2. Carefully layer the espresso through the milk in the glass to form a distinct layer.
3. Then finish with the vanilla whipped cream and top white chocolate curls and crushed pistachio nuts.
4. *To make the white chocolate whipped cream add 50ml White chocolate syrup to 200ml double cream and either whip to stiff peaks or add to a cream whipper siphon and charge with NC02.