


- 500ml水熱燒開后泡普洱茶,按自己喜歡的濃度和茶葉匹配和時間長短即可。過濾后,按自己喜歡的甜度加入爆米花糖漿,放入冷餐2小時。香草莢撥開,刮出香草籽加入奶油里,糖和鹽一起加入后把奶油稍微打發(fā)細滑不稠即可。然后普洱爆米花茶倒入杯里,把慕斯也倒入茶里,會自然飄入云朵。香草莢裝飾即可?!甘晨忘c評」愛爾蘭奶油絲滑綿蜜,糅合著香草籽的馥郁芬芳,帶著普洱的回味悠長,細品回味,仿若在云端。



- 牛奶,奶油,糖加熱燒開關火倒入雞蛋黃和咸蛋黃攪拌均勻倒入器具烤箱預熱上火135度下火150度,需要用隔水的方法進去烤水溫50度左右,烤40-50分鐘布丁凝固即可。「食客點評」愛爾蘭奶油與愛爾蘭酸奶油的美妙融合,咸蛋黃與甜焦糖的奇妙碰撞,搭配愛爾蘭黃油酥脆片,咸甜軟脆,風味獨特。







