若诗 吕
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eat warm: maybe dinner? Raspberry Honey Tapioca Serves 4-6 3 cups / 710 ml milk 1/3 cup / 2.5 oz / 70 g small pearl tapioca 2 large egg yolks, lightly beaten 1/4 tsp fine-grain sea salt 1/3 cup / 80 ml mild honey (I used raspberry honey) Grated zest of 1 small lemon 1/4 to 1 tsp rose water (I left this out) Chopped toasted pistachios or sliced raspberries to garnish

Raspberry Honey Tapioca Pudding 3 cups / 710 ml milk cup / oz / 70 g small pearl tapioca 2 large egg yolks, lightly beaten tsp fine-grain sea salt cup / 80 ml mild honey (I used raspberry honey) Grated zest of 1 small lemon to 1 tsp rose water

<p>This amazing mille-feuille layers the puff pastry with a rich lemon pastry cream and fresh raspberries, providing you with sweetness, tartness, and a flaky puff pastry in every bite.</p>

This amazing mille-feuille layers the puff pastry with a rich lemon pastry cream and fresh raspberries, providing you with sweetness, tartness, and a flaky puff pastry in every bite.

How to make Panna Cotta

Last year I made an ardent case for panna cotta as the perfect dessert: it& easy, quick, practically foolproof, and accommodating to many dietary adjustments, being naturally gluten-free and adaptable to dairy-free and vegan diets

キャラメリゼしたサクサクのパイに濃厚なカスタードを挟みました♪と~ってもリッチなミルフィーユです(^^)

キャラメリゼしたサクサクのパイに濃厚なカスタードを挟みました♪と~ってもリッチなミルフィーユです(^^)