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When fruit is frozen, its sugar content increases. This is one of the secrets of cake cooking. In November I was presented fine kakis by an acquaintance.
Those were well ripe almost to be fluid. The man who gave them to me advised I should lie it in the freezer to be half frozen and you could enjoy whole kaki sherbet. I tried it to confirm his advice. Then I got an idea to use it as a sweet juicy sauce.
When fruit is frozen, its sugar content increases. This is one of the secrets of cake cooking. In November I was presented fine kakis by an acquaintance.
Those were well ripe almost to be fluid. The man who gave them to me advised I should lie it in the freezer to be half frozen and you could enjoy whole kaki sherbet. I tried it to confirm his advice. Then I got an idea to use it as a sweet juicy sauce.
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