2010/09/03

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
有興趣留意下佢地website啦

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