2025-07-18 21:04 浏览次数 6
久贡地
Chef Marc Guilbert layered the flamboyant pudding with a light biscuit joconde and champagne jelly, infused with peach, orange and whiskey.
主厨MarcGuilbert制作的这块华丽布丁混合着一块轻薄的饼干蛋糕和香槟果冻,还加入了桃子、橙子和威士忌。
It is layered with champagne jelly and a light biscuit joconde and glazed with edible gold leaf.
它的夹层部分有香槟果冻和乔孔达薄饼,表面装饰着可食用的金箔叶子。