最近愛上咖啡館 也不是對喝咖啡有什麽研究 就是喜歡那份悠閒
在附近也算頗有名氣的意式咖啡館 決定來一探究竟
进门坐下首先就会拍菜单
聪明的经营者应该要会在才上下功夫
因为除了装潢之外 要点什么 菜单的功用就发挥上了
这里是菜单首先吸引了我们这些爱拍照的
但是里面没有图片的
所以要看图片点餐的人就不要期待了
咖啡都是一杯杯的 给你照片也都是一样的 哇咔咔
我最爱这里的灯光 恰到好处 不会太暗
很温馨也很适合拍照 淡黄色的灯光拍起照来很有效果的
吧台式的设计也是特色
楼下是夜店 偶尔强劲音乐传上来
你会有种自己在酒吧的错觉
不过晚上出门 除了烟酒 这里真的很好的选择
| Crème brûlée (pron.: /ˌkrɛm bruːˈleɪ/; French pronunciation: [kʁɛm bʁy.le]),[1] also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. The proper way to serve the dish is in a shallow ramekin at room temperature, though the top of the sugar crust and custard should be warm from the caramelization of the sugar with the torch. Deep ramekins should be avoided because the bottom of the Brulee will be too cold if taken directly from the refrigerator to the torch. The custard base is traditionally flavored with vanilla, but is also sometimes flavored with lemon or orange (zest), rosemary, chocolate, Amaretto, Grand Marnier, coffee, liqueurs, green tea, pistachio, coconut, or other fruit. History The exact origins are uncertain, and there have been debates as to whether the dessert's origins lie in France or Britain. The earliest known reference of creme brulee as we know it today appears in François Massialot's 1691 cookbook,and the French name was used in the English translation of this book, but the 1731 edition of Massialot's Cuisinier roial et bourgeois changed the name of the same recipe from "crème brûlée" to "crème anglaise". In the early eighteenth century, the dessert was called "burnt cream" in English. In Britain, a version of crème brûlée (known locally as 'Trinity Cream' or 'Cambridge burnt cream') was introduced at Trinity College, Cambridge in 1879 with the college arms "impressed on top of the cream with a branding iron", The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook. |
咖啡最佳的配搭就是甜点了
提拉米苏 去到哪里都要试一试
芝士蛋糕一直都是必点之一
这里有一道美丽又好吃的焦糖布丁 creme brulee
提拉米苏是意大利甜点
焦糖布丁是法式甜点噢
不去找资料还不知道 原来这道甜点的历史有300++年了
能继续流传下来 肯定是有过人之处
我常说 我是用眼睛吃东西的
对于美丽的东西先给了高分
当然啦 入口的时候 味道不好 也是不行的
出来relax 当然是尽量看让自己开怀的事物啊
难道还有虐待自己的眼睛吗？
对于甜食 我一向没有热爱
但是却对那份幸福滋味很向往
看到美丽的甜点 吃下去后那种满足的感觉
我想这应该就是甜点师傅所要达到的境界吧~
來一張到此一遊的照片留念
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