lovendriane Marta Valentine

lovendriane Marta Valentine

lovendriane Marta Valentine
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Untitlewge4yd-2copyer.jpg

We were mentioned in a recent study published by the Crossmodal Research Laboratory, a sensory science lab based at the University of Oxford, that discusses how plating is "as captivating for the eye as it is for the palate.” Head over to our Facebook to check it out now http://facebook.com/theartofplating #TheArtOfPlating

We were mentioned in a recent study published by the Crossmodal Research Laboratory, a sensory science lab based at the University of Oxford, that discusses how plating is "as captivating for the eye as it is for the palate.” Head over to our Facebook to check it out now http://facebook.com/theartofplating #TheArtOfPlating

Mini No Bake White Chocolate Lemon Cheesecake Tarts | Creamy no bake white chocolate lemon cheesecake tarts, topped with your favorite fresh fruit, mint, and a dusting of powdered sugar. Impressive and easy! | http://thechunkychef.com

Mini No Bake White Chocolate Lemon Cheesecake Tarts | Creamy no bake white chocolate lemon cheesecake tarts, topped with your favorite fresh fruit, mint, and a dusting of powdered sugar. Impressive and easy! | http://thechunkychef.com

foodartchefs: By @chef_yankavi "Mackerel..." #foodphotography #f52grams #food…

foodartchefs: By @chef_yankavi "Mackerel..." #foodphotography #f52grams #food…

Love Patisseries

Love Patisseries

Fauchon.

Fauchon.

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Lovely-Jubblyな日々

Lovely-Jubblyな日々

Peruvian chocolate with crunchy, iced chocolate sorbet infused with lemongrass by chef Eric Frechon. © FOUR Magazine - See more at: http://theartofplating.com/news/peruvian-chocolate-by-eric-frechon/#sthash.zsLdOwlg.dpuf

Peruvian chocolate with crunchy, iced chocolate sorbet infused with lemongrass by chef Eric Frechon. © FOUR Magazine - See more at: http://theartofplating.com/news/peruvian-chocolate-by-eric-frechon/#sthash.zsLdOwlg.dpuf

Bereiden: Panna cotta Dulcey Meng het gelatinepoeder met 8 gr koud water en laat 20 minuten weken. Verwarm de melk samen met de glucose op een zacht vuurtje. Klop ondertussen de room lobbig. Voeg de warme melk bij de gelatine en doe vervolgens ook de chocolade erbij. Meng tot een gladde massa.

Bereiden: Panna cotta Dulcey Meng het gelatinepoeder met 8 gr koud water en laat 20 minuten weken. Verwarm de melk samen met de glucose op een zacht vuurtje. Klop ondertussen de room lobbig. Voeg de warme melk bij de gelatine en doe vervolgens ook de chocolade erbij. Meng tot een gladde massa.