杂莓焦糖布丁
巴罗洛厨师长Gianluca Visani来自意大利北部，拥有丰富烹饪经验的他将典雅高贵的意大利美食带到京城，为您演绎正宗意式美味。Gianluca的美食魔法书记录了他的私房菜和烹饪方法，为您带来意样惊喜！
Gianluca Visani, Italian Chef of Barolo, worked everywhere from Europe to Asia, now he brought the taste of traditional Italian home cooking by presenting diners the vibrancy and romance of Italy with a burst of flavors through new creations. A gastronomic experience of discovery and delight!
杂莓焦糖布丁的做法
步骤1
在奶油中加入橘子皮和橘子汁后煮开，然后加入糖、蛋黄和鸡蛋，放置45分钟。 Boil the mixture of cream, mandarin peel and juice, and add sugar, egg yolk and whole egg, then put it aside for 45 minutes.步骤2
根据个人口味加入混合浆果。 Put the berries on a desired dish.步骤3
在100摄氏度下蒸90分钟。 Cook at 100°C for 90 minutes.杂莓焦糖布丁的烹饪技巧
Mix Berries Cre?me Brule?e 来自：北京丽思卡尔顿酒店二层 巴罗洛意大利餐厅