🇬🇧Ispahan Basque Cheesecake from @fatgirlatheart.bkk is here again this month of Sep! It is so magical. So flawless. Truly one of my all time favorite desserts. 😻Lychee, Raspberry, and Rose are forever killer combination, very fragrant. Texture is so delicate with melting cheesecake in the middle. Really love it ❤️ will defo keep ordering every time @fatgirlatheart.bkk launch this 😻 @sugarcraver
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🇹🇭อิสปาออง บาสค์ ชีสเค้ก จาก @fatgirlatheart.bkk กลับมาอีกแล้วเดือน ก.ย. นี้จ้า!! ไม่ต้องพูดอะไรมาก เปิดทุกรอบต้องสั่งทุกรอบ เป็นรสชาติที่ลงตัวมากๆ หนึ่งในขนมที่ชอบมากที่สุด แบบว่ากินได้เรื่อยๆเลย😻 ลิ้นจี่ ราสพ์เบอร์รี่ และโรสคือรสชาติที่เข้ากันที่สุดดด เทกซ์เจอร์ก็ละมุนมากจ้า ตัดไปตรงกลางเยิ้มๆเลย ปลื้มปริ่มจริมๆจ้า @sugarcraver ❤️
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📍: @fatgirlatheart.bkk .
🍭: 4.8/5
💰: 1 pound = 1,390 THB
🚗: Delivery only
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#sugarcraverX #art #sweet #sweettooth #dessert #desserts #dessertporn #dessertlover #food #foodporn #foodie #foodgasm #foodlover #delicious #yummy #yumyum #ispahan #pancakes #icecream #chocolates #strawberries #bangkok #basque #cakes #cake #chocolate #chocolatecake #flowers #strawberry #cheesecake
同時也有10部Youtube影片,追蹤數超過191萬的網紅Emojoie,也在其Youtube影片中提到,We post unpublished photos and videos on YouTube to the Instagram. ➢ https://www.instagram.com/emojoiecuisine ➢Ingredients 15cm macaron 65g egg whit...
「ispahan」的推薦目錄:
- 關於ispahan 在 SugarCraver Facebook 的最讚貼文
- 關於ispahan 在 Miss Tam Chiak Facebook 的最佳解答
- 關於ispahan 在 法國生活日記 Facebook 的精選貼文
- 關於ispahan 在 Emojoie Youtube 的最讚貼文
- 關於ispahan 在 糖餃子Sweet Dumpling Youtube 的最讚貼文
- 關於ispahan 在 糖餃子Sweet Dumpling Youtube 的最佳貼文
- 關於ispahan 在 對於Macaron大家都不陌生,但Ispahan是什麼?... - Rainy's ... 的評價
- 關於ispahan 在 Ispahan 玫瑰荔枝紅莓馬卡龍 - Pinterest 的評價
ispahan 在 Miss Tam Chiak Facebook 的最佳解答
*𝐄𝐧𝐭𝐞𝐫 ‘𝐎𝐍𝐄𝟏𝟓𝐌𝐓𝐂𝟏𝟎’ 𝐭𝐨 𝐞𝐧𝐣𝐨𝐲 𝟏𝟎% 𝐨𝐟𝐟 𝐚𝐥𝐥 𝐦𝐨𝐨𝐧𝐜𝐚𝐤𝐞 𝐨𝐫𝐝𝐞𝐫𝐬.*
WOK15 Kitchen, a Cantonese restaurant at ONE15 Marina nestled in the prestigious Sentosa Cove enclave, debuts 4 indulgent snowskin mooncakes exquisitely handcrafted using French pastry techniques this year — Lady Ispahan, Yuzu Lotus, Grand Marnier Chocolate and Premium Mao Shan Wang.
Those who are fans of fruity flavours will enjoy the Lady Ispahan snowskin mooncake which is filled with raspberry pate de fruits, lychee bavarois and covered with a smooth lychee snow skin.
Citrus lovers can indulge in the Yuzu Lotus, a lemon scented snowskin mooncake with creamy lotus paste, lotus seed and zesty yuzu jelly.
Not forgetting the perennial favourite, the White Lotus Paste with Double Egg Yolk is a perfect treat for the Mid-Autumn celebrations or for a simple pairing with a lovely pot of tea.
Order 3 working days in advance at https://bit.ly/ONE15MC2021
ispahan 在 法國生活日記 Facebook 的精選貼文
香榭大道即景
之前三月時寫過,有ㄧ部描述關於巴黎鐵塔興建、愛情過程,耗資2千三百萬歐元拍攝、號稱媲美鐵塔尼號的史詩級電影《艾菲爾 Eiffel》將在五月上映,結果疫情緊繃下,上映日拖拖拉拉前後改了五次,這下終於十月中旬要在法國上檔了🙏🏽。
足球巨星梅西這個月加入巴黎聖日耳曼足球隊後,香榭旗艦俱樂部總店的球衣一件貴達165歐 ,已可以讓人在花都吃三次米其林ㄧ星的午餐了,現場好多人排隊呦~,估計依進度至少要排半小時才進得去,球衣雖貴,近看感覺質感科技味還是有的,見大家熱情搶成這樣,不知道為什麼,輸人不輸陣,突然也有一種想衝進去買一件的念頭(笑)😅。
這次回巴黎,發現好多東西都漲價了,像香榭大道86號上久違外層裹以杏仁、玫瑰,內部藏有覆盆莓、荔枝醬,嚐過的人都會念念難忘的Pierre Hermé ~「Croissant Ispahan(玫瑰可頌)」,價錢就從最開始的2.1歐漲到2.4歐...現在最新價又變2.9歐囉!可恨它又超難買,左岸其他兩家有賣的分店通常一早就賣完,現在疫情期,香榭大道店面架上又專攻觀光客愛的馬卡龍,玫瑰可頌可要特別向店員詢問才拿得到。
拍可頌 、跟瑞士好友Line打字的時候,聊了一下,前面就有久違的街頭搶劫😱,跟警匪劇ㄧ樣,法國警察趕來跑得好激情,我竟然能遠遠坐在樹下長櫈邊嚼麵包、邊跟好友們報導這一切...😅。
香榭大道雖浮華,但全世界三教九流都會來玩,不是安心炫富的地方,來請把名貴包包收好 ,喝咖啡露天座手機別放桌上、重要東西也別沁采放在腳邊,其實不要拿香奈兒 、LV就不會怎樣啦!😅 ,這條路是背帆布袋、簡單素雅有時尚感拖特包的好地方。
巴黎第八區。
ispahan 在 Emojoie Youtube 的最讚貼文
We post unpublished photos and videos on YouTube to the Instagram.
➢ https://www.instagram.com/emojoiecuisine
➢Ingredients 15cm macaron
65g egg white
70g granulated sugar
Food coloring
70g almond flour
70g powdered sugar
150℃ 13 min. small macaroons
24 min. large macaroons
➢Crème à la rose
2 egg whites
100g granulated sugar
230g unsalted butter
Rose aroma and essence
*Need to adjust the amount.
2 egg yolks
40g granulated sugar
100g milk
➢Fruits
18 strawberries
Raspberries, pomegranates, etc.
1) 3:22
・Macaron
Warm up the egg white and granulated sugar at 50 ° C and add the food colouring to make a meringue.
2) 4:31
Add the grind almonds from 1) and powdered sugar, then mix it with a rubber spatula.
Mix until just before the traces of dropping the dough disappear slowly.
3) 5:31
Fill a pastry bag with 2) and squeeze the dough into a 15 cm circle. Make small macaroons with the remaining dough.
4) 6:54
Piled up two oven plates. Bake at 150 ° C for small macaroons for 13 minutes and 150 ° C for large macaroons for 24 minutes.
5) 8:24
・Rose cream
Warm up the egg white and granulated sugar to 50 ° C to make a meringue.
Microwave the unsalted butter to about 25 ° C and add the aroma of the rose.
I added 1 tablespoon of aroma in the video, but adjust the amount depending on the manufacturer and type.
6) 9:35
Add slightly warm milk to a mixture of egg yolk and granulated sugar and return to the pot.
Heat to 80 ° C while mixing the bottom of the pot well, and whisk with an electric whipper.
7) 11:30
Add 6) to unsalted butter little by little, mix well, and add the meringue.
* Please note that butter and 6) will separate if it’s cold.
8) 12:46
Assemble with macaron, cream and strawberries.
Macaroons become moist when put in the refrigerator for about half a day to keep them from drying. Harden the remaining cream in a container with strawberries. If you cool the cream down in the refrigerator and then reheat it, the bubbles will disappear and the cream will not melt in your mouth.
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* Preheating is necessary. Even if the recipe was written without "preheat oven ...", you must preheat the oven, and please start baking when the oven reaches a set temperature.
* The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe is only a guide.
Please check the degree of baking stuff before taking it out from the oven, and then take it out.
#Ispahan #macaron
ispahan 在 糖餃子Sweet Dumpling Youtube 的最讚貼文
Hello everyone, today we're going to show you how to make a beautiful pink-red jam with the wonderful fragrance of litchi, raspberry and rose, it’s inspired by classic french jam *Confiture Ispahan*, which was created by Pierre Hermé and Christine Ferber.
This recipe is step by step guide to make a homemade preserve. It's easy and so delicious. Mix with 3 fruits to create a fantasy flavor to become a longtime favorite. Even a jam-making novice can make it easily.
This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/uCul6dl7amI
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Confiture Ispahan Recipe
☞ This recipe can make 3 jars (150ml, each)
✎ Ingredients
raspberries 300g, fresh or frozen
litchi 200g, pitted and skinned
granulated sugar 350g
lemon juice 20g
rose water 25ml
✎ Instructions
1. Rinse and rub the litchis under a running tap, and soak them for 3~5 minutes. Then wash again, drain and pat them dry with a tea towel or paper towel.
2. Remove the skins and pits of litchis, and cut into 3-4 pieces.
3. Leave the frozen raspberries to finish defrosting at room temperature for 20 minutes.
4. Add raspberries into a food processor, pulse until mixture become smooth. Place a fine mesh strainer over a saucepan, pour the pureed raspberries into the sieve, mash and press with a spoon to remove the seeds. But if you don’t mind the seeds, you can ignore this step.
5. Add litchis, lemon juice and sugar to the saucepan, mix well and then heat to a simmer over medium heat, turn off the heat.
6. Pour the fruit mixture into a large bowl. Cover with a parchment and plastic wrap, let cool and then place in the refrigerator overnight.
7. The next day, to sterilize jam jars at first. Pour the mixture puree into a saucepan. Stir gently over a medium high heat, bring to a boil, and boil for more 10 minutes. stir frequently and skim skim the foam.
8. After 10 minutes, add rose water to the jam, and bring to a boil again.
9. Remove from heat and ladle hot jams into sterilized jars. Place lids and seal. Turning the jars upside down. Let cool and place in the refrigerator.
ispahan 在 糖餃子Sweet Dumpling Youtube 的最佳貼文
嗨!大家好,我是 Cassandre, 今天的『食不相瞞』,我們要來做一款非常唯美浪漫、高顏值又好吃的不得了的法式經典果醬: 玫瑰荔枝覆盆子果醬 (Litchi, Raspberry & Rose Jam, Confiture Ispahan)。
玫瑰荔枝覆盆子果醬,光聽名字就覺得銷魂,也只有天才如甜點大師 Pierre Hermé 跟果醬女王 Christine Ferber 的聯手出擊,才能創作出這款色藝雙全的美味果醬。玫瑰荔枝覆盆子果醬的法文原名叫作 Confiture Ispahan, Confiture 是法文果醬的意思,而 Ispahan 是大馬士革玫瑰的一種品種,同時也是 Pierre Hermé 最著名的甜點系列名稱,而這瓶果醬的靈感也是由此而來的。
這果醬結合了兩種氣味與口感鮮明的水果-荔枝與覆盆子,壓根不會讓人聯想在一起的兩種水果,結合後竟意外的令人驚豔討喜,最後再加上玫瑰水的畫龍點睛,促成這既夢幻又浪漫的𠰌蕾體驗,已忍不住要跟大家分享這罐目前我們的心頭好,喜歡果醬的朋友們,一定要試做一次。希望大家會喜歡這集影片。:-)
這支影片還有無人聲的 #ASMR 版本:
https://youtu.be/Pfx2KFPEmMw
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法式玫瑰荔枝覆盆子果醬怎麼作呢?
下面是這款 Confiture Ispahan 的作法與食譜:
☞ 可做成約 3 罐 150 ml 的果醬瓶
✎ 材料 / Ingredients
覆盆子 300g, 新鮮或冷凍皆可
荔枝果肉 200g, 去皮去籽
細砂糖 350g
新鮮檸檬汁 20g
玫瑰水 25ml
✎ 做法 / Instructions
1. 用流水清洗荔枝,搓洗掉污垢,接著浸泡 3-5 分鐘後,再沖洗一次就可以瀝乾水份,並用廚房紙巾或茶布拭乾
2. 去除荔枝的殼跟籽,把荔枝果肉切成三到四塊,儘量不要太小塊
3. 如果使用的是冷凍的覆盆子,使用前要先退冰 20 分鐘
4. 把覆盆子倒入食物料理機裡,打成果泥。接著把篩網架在小鍋上,然後把覆盆子果泥倒上去,用湯匙或矽膠鏟去壓磨,過濾出果汁並移除籽籽,但若不介意做出來的果醬有籽,則可以省略此步驟
5. 再加入荔枝果肉、新鮮檸檬汁跟糖,混合均勻後以,以中火加熱至小滾即可關火
6. 把煮過的果泥跟果肉倒入一個料理盆,上面覆蓋烘焙紙,在室溫放涼後送進冰箱冷藏過夜
7. 隔天,先把瓶子消毒乾淨、備用。把漬了一夜的果汁果泥倒回小鍋,以中大火加熱並同時輕輕的攪拌,等到沸騰後,再煮個 10 分鐘(或煮到理想的濃稠度),期間要不停攪拌並撈除浮沫
8. 10 分鐘後,倒入玫瑰水,再次煮到滾就可以關火了
9. 離火後,趁熱把果醬倒入已消毒的瓶子裡,蓋上蓋子、旋緊,把果醬倒扣,放涼後再送進冰箱冷藏
更詳盡的作法與 Tips,可以參考我們的食譜網站喔:
更多的食譜:
https://tahini.funique.info
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#法式果醬
#玫瑰荔枝覆盆子果醬
#簡易食譜
本片是以 Panasonic Lumix GX85/GX80 4K 影片拍攝。
鏡頭:
Panasonic LEICA DG SUMMILUX 15mm F1.7,
Panasonic LUMIX G 25mm F1.7 ASPH.
More Info:
https://www.sweet-dumpling.com
FB Page:
https://www.facebook.com/sweet.dumpling.studio/
ispahan 在 Ispahan 玫瑰荔枝紅莓馬卡龍 - Pinterest 的推薦與評價
Apr 29, 2014 - Ispahan 既是一種玫瑰花名,同時也時這個玫瑰花荔枝紅莓馬卡龍的名字。這個是Pierre Hermé 的名作,由他在Ladurée 工作時創立的,最初大家覺加這個配合 ... ... <看更多>
ispahan 在 對於Macaron大家都不陌生,但Ispahan是什麼?... - Rainy's ... 的推薦與評價
「Ispahan」原指的是大馬士革玫瑰的其中一個品種,也是古波斯的中部大城,而甜點Ispahan馬卡龍想當然爾一定脫不了玫瑰味。由粉紅色的玫瑰馬卡龍組合起 ... ... <看更多>