Chocolate, tiramisu, dried mango, dried strawberries, cookies, there are many, cakes and desserts are highly recommended 1. Italy: Tiramisu Tiramisu, also translated as Tiramisu.
It is a coffee-flavored cake made of fresh cream, cocoa powder, chocolate, and flour. There is a thin layer of cocoa powder on top, a thick cream product on the bottom, and a chocolate cake-like layer in the middle of the cream.
Like mousse.
As a representative of Italian desserts, tiramisu, with its gorgeous appearance and charming posture, has become popular all over the world.
It uses the bitterness of Espresso (strong Italian coffee), the moistness of eggs and sugar, the mellowness of liqueur, the richness of chocolate, the denseness of finger biscuits, the thick aroma of cheese and fresh cream, and the dryness of cocoa powder. It only uses less than
Ten kinds of materials combine "sweetness" and the various intricate experiences that sweetness can evoke to the extreme.
It originated from a warm story: During World War II, the wife of an Italian soldier planned to prepare dry food for her husband who was about to go off to war. However, because the family was very poor, she made all the biscuits and bread she could eat into a pastry.
The pastry is tiramisu.
Therefore, tiramisu means "take me away" in Italian, which symbolizes that what the eater eats is not only delicious food, but also love and happiness.
2. Italy: Sabayon Dessert (Sabayon) Sabayon is a dessert in Italy. It is a famous typical palace masterpiece that uses eggs mixed with cream, liqueur, and poured on various fruits.
It is a famous Italian dessert full of wine and egg aroma, especially the thick and soft egg batter, covering the seasonal fruits, plus the slightly roasted aroma.
The interplay between cold and hot, sweet and fresh, slightly smoked and refreshing, makes people drunk even if they don't drink.
Under a soft light, accompanied by harmonious notes, enjoy the tranquility and elegance brought by Sabayon, mixed with your state of mind, you will feel the many things brought by Sabayon.
Sabayon can also represent a kind of taste. The main feature is the strong aroma of wine. Rum is generally used. For example, various sabayon flavors can often be seen in foreign ice cream, such as chocolate sabayon and coffee sabayon.
, Cherry Sabayon.
3. France: Sachertorte is said to have been invented in 1832 by French national Sacher, who was the full-time chef of Australian diplomat Meztiernisi in France. He was 16 years old that year.
Because the diplomat Meztiernisi has a sweet tooth, he has to taste different desserts every day. As a result, Saha tried to combine many ingredients that are not usually used in desserts, and finally completed this Saha cake.
Later, in 1876, Saha's son Edward founded Saha HOTEL, and he and his wife Anna promoted this dessert and it became one of the famous cakes in France.
4. France: Yule log Yule is actually the old name of Christmas, a winter celebration from the Vikings to the present day.
The traditional Christmas in England is to cut wood in the woods, drag it back and put it in the fireplace, and burn it for 12 days starting on Christmas Eve. This wood is called Yulelog (Yulelog)! It was originally used by the French to spend Christmas
A must-have holiday treat.
On Christmas Eve in France, no matter where they work, tourists will rush back to their hometowns to reunite. Just like the Chinese people who stay up late on New Year's Eve, they have the habit of family reunions and vigils.
When the watch lasts until midnight, the whole family usually gathers in front of the stove and eats wood cakes with coffee or black tea. On the one hand, it drives away the cold, and on the other hand, it also takes the opportunity to connect with family members.
5. France: Souffle (Souffle) Why people invented this soufflé that makes people feel as if they have eaten nothing after eating it? This is closely related to the social atmosphere of greed and unsatisfied desires at that time.
At that time, the wealthy people spent many times more time eating than working. There were often dinner parties for three or four people, with more than ten or twenty dishes, which were too many to finish. By the end of the meal, the guests were just interested.
Move the knife and fork, just taste it; after the banquet, all afternoon, you can only hear the sound of burping one after another. This social phenomenon of "afternoon burping" lasted for half a century, until it caused such a situation among the poor people in society.
The long story has just come to an end: even nothingness cannot escape materialization and suffers the fate of collapse due to excessive expansion.
In order to correct the corrupt eating habits, the chefs specially used egg whites that were tasteless and weightless to transform into this nihilistic delicacy; however, the chefs were afraid of over-expanded nihilistic materialism, which would eventually be inevitable as predicted.
The fate of the soufflé is to collapse, so every effort is made to keep the soufflé in its original elegant and fluffy appearance before it is served to the guests.
6. France: Mousse cake (Mousse cake) The best cake - mousse cake: Mousse cake first originated in the gourmet capital - Paris, France.
Sullivan mousse adds more than ten kinds of fresh auxiliary ingredients with taste and flavor into the fresh cream. It has very strict requirements on temperature control, raw material ratio and pH value control, so that the appearance, color and structure can be improved.
The changes are rich, the taste is more natural and pure, and the flavor is endless after freezing. It is in line with people's pursuit of exquisite fashion, natural and healthy life concepts, and is the ultimate cake among cakes.