Chef Hideaki Sato from Ta Vie makes a fresh jasmine blancmange with Japanese melon
South China Morning Post
2020-03-30
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On https://sc.mp/cooking, Chef Hideaki Sato from restaurant Ta Vie shows us his take on the traditional French dessert blancmange. Chef Sato’s Asian twist involves infusing the blancmange with jasmine, and accompanying it with fresh Japanese melon, to create a lighter and fresher dish more suited to hotter climates.
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