sangria dessert - stainless steel wine cups
This very refreshing dessert tastes complex and clean.
Application of lemon-
The seltzer water, seasoned before serving, also creates an interesting texture.
Let the orange granite stay overnight.
Serve in tall wine glasses.
Pinot noir ice cream: Pour 1/2 glass of wine into a stainless steel bowl and sprinkle gelatin evenly on the surface.
Let's sit for about 5 minutes.
Heat and stir a pot of boiling water to melt the gelatin.
When heating, add sugar and stir to dissolve.
Stir the rest of the wine.
Pour into a shallow plate and place it in the refrigerator for a few hours until it is set.
For orange granite: unfreeze frozen orange juice and then combine with water.
Pour into the tray and put it into the freezer.
Freeze for hours or night.
When completely frozen, separate the chip into small grains with a fork.
Go back to the fridge before you need it.
Fruit Cocktail: mix strawberries and raspberries with sugar.
Soak for 30 minutes until the berries start to cry.
Pour wine into the fridge for 30 minutes.
Crispy swizzle stick: Stir the protein to a micro-foam, then add 4 tablespoons of sugar, 1 tablespoon at a time.
When the protein crisp skin is thick, add the remaining sugar to the stream.
Transfer the mixture to a pastry bag with small tips and pipes
Inch, very thin stick. Bake in a 200-
Oven for 1 hour.
Remove the crispy skin to make the crispy. Store airtight.
To serve, divide the soaked berries evenly into dessert glasses.
Put a spoonful of gelee on the berries, and then a spoonful on the granite.
Pour the Lemonade into the glass and cover the berries and ice cream.
Service and pastry bar.