Crema pronta in quantità industriale, base per i dessert delle nostre cene di stasera... Mentre aspetto con pazienza che lo zucchero arrivi a 121°C, faccio il punto della situazione... Questa c'è, quello manca... E si continua a produrre. Questa casa non

by gelatomyway · 8 years ago · via Instagram

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by anastasiarjd · 8 years ago · via Instagram

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by anastasiarjd · 8 years ago · via Instagram

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by offclinics.co.uk · 8 years ago · via Instagram