Gin­ger-in­fused pineap­ple 160 g of pineap­ple 0.6 g of grated gin­ger Ar­lette

Cuisine | a&d - - Chef’s Special -

50 g of puff pas­try 2 g of pow­dered co­rian­der

1 g of pow­dered licorice 1 g of pow­dered Séchuan

pep­per 1 g of pow­dered star anise 1.5 g of pow­dered cumin 0.5 g of pow­dered

cin­na­mon 28 g of ic­ing sugar

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