Fine
For Sakura Matsuri this year, to pay tribute to the cherry blossoms, the afternoon and nights are topped with desserts made from sakura, you rounding up with the flowers. Coming back to a same point, no matter what you had.
Unlike 2 years ago, the cherry blossoms viewing promotion, the sakura desserts no longer remain in the hard, preformed image of the sweets- mochi, dorayaki, wagashi. It breaks out of the is and into a numerous expanding possibilities with French desserts, not just sponge cake, pound cake, layer cake.
Macaron (SGD 4.20)
Exciting. Held in a cup like a boiled egg, is the poached macaron with sakura buttercream. Dissecting how to make a sakura, it is the filling furnished with sakura extract, while the meringue still almond flour and powdered sugar, and a few drops of colouring liquid splashed hither thither. The macaron remains as almond. The desserts (sakura) are brought about by Japanese patissier Hirai Hironobu, who also runs the Mother's Day cakes.
Decent, though as macaron sold in a japanese restaurant, the egg shell did not separate from the macaron, and there's a intricate stretch of soft interior before the crisp egg shell to buttercream. Achingly sweet, but characteristic of a macaron.
The threshing blades and red bubbles templates, giving away the group of restaurants. Also the conditioned response that it is delectable. Sakura desserts will be made once again the flower is in bloom.
P.S. The month of April where cherry blossoms are in full bloom. You know it too well, now you don't. One was apologetic learning that there are 2 colours of cherry blossoms only early this year. Pink and the white. No matter how white it is, there's still a tinge of pink.
