F&B World - - WORD OF MOUTH -

Basque Burnt Cheese­cake Typ­i­cally, some­thing burnt would taste bit­ter. Not this. In fact, it tastes bet­ter with the caramelized, al­most burnt top. In­spired by a pas­try Miko Aspi­ras and Kris­tine Lotilla came across dur­ing their trip to San Se­bas­tian, Spain, the Basque Burnt Cheese­cake at Le Petit Souf­fle is light and cus­tardy in tex­ture, very dif­fer­ent from the many sim­i­lar cakes avail­able com­mer­cially. It is baked at a higher tem­per­a­ture and at a shorter time, achiev­ing that rich, egg tarty, one-slice-is-note­nough fin­ish. The Work­shop by Le Petit Souf­flé is lo­cated at the sec­ond floor, Mega Fash­ion Hall, SM Megamall, Or­ti­gas, Man­daluy­ong.

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