The chef here arranged a second main course after the main course.
Braised pigeon legs and slow-cooked pigeon breast.
The pigeon breast is arranged into a cute heart shape, and is topped with dried raspberries, dried strawberries, puffed barley and barley.
Below is carrot and sour bean puree, and special sweet and sour sauce.
Capers are a very special soy product from Italy.
The production method of this kind of sour beans is very different from the Chinese method of pickling sauerkraut, so the taste obtained is also very different.
The pigeon breast meat is slow-cooked at a low temperature of 60 degrees for 4 hours to keep the meat at medium ripeness.
Due to the special processing method, the mature squab meat is not hearty but has a light aroma.
The roasted squab next to it is braised with herbs, basil, rosemary, onions, and a large amount of Marsala wine after roasting.
Marsala wine is a highly sweet wine.
The alcohol content is very low, while the sweetness is very high and the fruity aroma is rich.
Li Xiao used a special ivory knife to cut into the tender pigeon breast and picked up the pigeon breast with a fork.
The meat is extremely tender, and the juices are well wrapped in the meat after cutting.
Capers, raspberries, and strawberries bring subtle sweetness and tartness.
Let the squab meat be squeezed out of the odor.
The braised squab legs on the other side are equally good.
The skin of the squab is roasted and then simmered for a long time, making it very pliable.
The squab meat inside is very tender and very tasty.
The sweetness of Marsala wine is completely integrated into the squab meat, making the meat taste very sweet.
However, compared with the first main dish just now, smoked golden fish, it was slightly inferior.
In Li Xiao's opinion, the second main course in front of him can only be worth about 90 points at most.
After finishing the two main courses, it was finally time for dessert.
The first dessert was average.
A rose made of chocolate.
Roses made of chocolate bloom on small golden squares.
The roses are vivid and each petal has a different shape.
At the appropriate temperature, the chocolate will be in a semi-solidified state.
At this point, the flow of chocolate has stopped, but you can still easily change the shape of the chocolate chip to the size and width you want.
A little black truffle and chopped nuts are added in the middle to make the chocolate flavor richer.
However, in Li Xiao's opinion, the chocolate in front of her seemed a bit sweet.
The second main dessert is very eye-catching.
The chocolate roses in the first course are already quite delicate.
However, Route 2 is a step up.
A golden vase decorated with sugar, and a small blue wild flower inserted in the middle of the vase, which immediately adds to the style.
Looking at the exquisite little sugar-blowing vase, Li Xiao broke it with some reluctance.
But food is for eating, not for looking at.
After satisfying the visual enjoyment, it’s time to let the tongue satisfy it.
Use a silver spoon to gently open the small vase made of blown sugar.
The small vase contained chamomile smoothie and panna cotta.
Under the small vase is a large circle of lemon foam.
Lemon foam is also a product of molecular cuisine. Egg curd is added during the production to make the lemon foam more durable and can maintain its shape for more than an hour without changing.
Pick up the vase fragments with chopsticks and put them in your mouth.
The sweetness of the candy vase is very well controlled, and the slight sweetness is very pleasant to eat.
Moreover, the technique of blowing sugar is very sophisticated, and the hardening technique is very good, so there will be no sticking to the teeth.
Chamomile smoothie tastes very refreshing, with a refreshing mint flavor in it.
The taste of Italian panna cotta is a bit unsatisfactory.
The wine taste is a bit strong and the sweetness is on the high side.
If you leave out the panna cotta, this dessert can score 90 points.
But if you add panna cotta, the score drops to 80 points.
One can imagine how bad the texture and taste of this panna cotta is.
Next is the after-dinner snack.
Unlimited crispy rolls.
The crispy roll looks a bit like a mini croissant, but it is hollow.
There is only the outer layer of puff pastry and a cylindrical hollow in the middle.
One young lady is responsible for holding the tray, while the other young lady is responsible for squeezing the vanilla cream for the guests.
Vanilla cream is actually a type of cream, but it adds vanilla egg yolk batter to the cream.
Therefore, the concentration of vanilla cream is thicker than ordinary cream, and the taste is more pure.
The reason why the vanilla cream is not added in advance is because the vanilla cream is frozen and the meringue rolls are freshly baked.
Once the vanilla butter is added in advance, the moisture in the vanilla butter will be quickly absorbed by the pastry roll, the pastry will soften instantly, and the animal butter will melt quickly.
In fact, normally, the cream cakes made by most cake shops are not made from pure animal cream.
Instead, it is made by mixing animal butter with vegetable butter. On the one hand, it can reduce costs, and on the other hand, it can keep the butter in a stronger state.
If it is made entirely with animal butter, when the temperature is slightly higher, the cake may be in a semi-melted state before it gets home.
The puff pastry roll is stuffed with vanilla cream, and the lady will also help sprinkle it with chopped mixed nuts.
The cream is filled to the brim, without any fuss.
Li Xiao stuffed two thumb-sized pastry rolls into his mouth, and the crispy pastry immediately exploded in his mouth.
This time, the chef used a different technique to make the puff pastry.
Pastry rolls are thinner, lighter, more airy, and have more layers.
Although the number of layers of pastry rolls does not reach the legendary ten thousand layers, there are definitely thousands of layers.
The hot meringue rolls and the cold vanilla cream create a feeling of ice and fire.
The texture and taste are quite excellent, at least 90 points.
The last thing served was petit four, which means fancy snacks.
There are a total of 4 different kinds of snacks floating on the huge white cotton ball.
These 4 snacks are: Snow Puffs, Strawberry Daifuku, Purple Sweet Potato Dumplings, and Cashew Nut Crisps.
The appearance of snowflake puffs is somewhat different from ordinary puffs. The appearance of snowflake puffs is somewhat like an enlarged version of Wangzai steamed buns.
The surface of the snowflake puffs also has snowflakes that look like snow cakes.
There is no filling in the center of the snow puff, and the sweetness comes from the snowflake icing on the surface.
The texture and taste are quite good, but the size is a bit too small.
Strawberry Daifuku is a small cherry blossom-style dumpling.
The outer layer is glutinous rice skin, and the filling inside is strawberry. It has a smooth, soft and glutinous texture and a refreshing strawberry fruity aroma.
The glutinous rice skin on the outside is very soft and glutinous, slightly sticky to the teeth.
The strawberries inside are sweet with a slight sour taste, which is very delicious.
Purple sweet potato dumplings are very similar to strawberry daifuku, except that the strawberries inside are replaced with purple sweet potato puree.
Purple sweet potato puree is stirred with milk, cream and a small amount of cheddar cheese. It has a strong milky aroma and is very sweet.
The final cashew nut cake tasted good, but the heat was a little too high and there was a distinct smell of fireworks on the surface.
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