Classic and contemporary desserts @Peninsular Day 2

 今日上第2日

full哂呀

可能d人鍾意學Macaroon

今日果d明顯比琴日更吸引

2日加埋食左成個月嘅quota

連Lunch嘅dessert都係buffet

而家見到dessert有d驚

第1款: "Sable Breton" with Strawberries and Green Apple Coulis

green apple coulis (green apple puree + glucose) 薄薄一層淋上碟, shortbread中間夾pastry cream, 再放strewberries on top, 灑少許icing sugar

第2款

Macarons with Raspberries and Crystalised Violas

原來macaroon可以貢樣整...又真係幾特別

賣相好靚靚....

第3款: Clafoutis with Cherries and Caramelised Almonds

將cherries起核(用sugar, butter & kirsch煮)...淋上Clafoutis (eggs, double cream, cream, brown sugar, cake flour, vanilla pod, vanilla essence) 180焗12-15mins...Caramelised almonds放top + ice-cream

熱食..有d似pudding..

第4款: Vanilla Panna Cotta with Litchi and Poached Raspberries

先做一個raspberry consomme (frozen raspberries + sugar) 坐熱水...

淋上雪凝固左嘅vanilla panna cotta ( cream, brown sugar vanilla pods, gelatine leaves)

上面再放fresh litchi & raspberries

十分愛Panna Cotta

Lunch:

頭盆 -- buffet

Beef Consomme

牛膝

Dessert -- buffet 

Chef原來之前係Four Seasons嘅Caprice做左5年架啦

最近先過黎Peninsular...

好開心,大開眼界呢

有別於一般甜品

雖然未必會常做

因為lee d要用黎serve先得

但起碼知道平日去食法國餐/意大利餐

原來係甘整

黎緊11月,有slow cook學

schedule未出

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