【分子餐厅】之WD-50
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发表于 08-03-10 22:12
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嗲嗲: Three little white puffs sat on a stark white plate; each puff consisted of two meringue-like halves held together with a smear of reduced and pureed tarragon. The puffs had an etheral texture—with a slight pressure from the tongue, they melted—and a haunting, intense shrimp flavor that the tarragon complemented perfectly. Imagine those Indonesian shrimp puffs made by a classically-trained pastry chef, and you’re halfway there.
