Debuting an elegant, minimalist approach to presentation and an extended menu full of Hong Kong-stimulated flavors, SweetHoney Dessert has arrived at Shanghai Plaza on Spring Mountain Road.
Located on the upper stage of the plaza and featuring a shaded outdoor patio, the restaurant offers a colorful, photo-filled menu that helpfully includes descriptions of less familiar dishes created with grass jelly, sago, and durian.
Despite the name, SweetHoney Dessert also serves set savory snacks, consisting of the $6.95 house chicken wings, $four, $ ninety-five crispy gyoza, $ five, $ seventy-five Thai curry fish balls, curly fries, shumai, calamari rings, and butterfly shrimp.
The primary attraction is the artfully offered Cantonese-fashion desserts, priced at a maximum of $7. Plated on the logo’s orange-hued tableware, the small quantities and charge point encourage diners to try less, not unusual, picks, including the hot or bloodless, snow fungus and papaya soup, mango pomelo sago tofu pudding, stewed Tashima coconut soup, and Thai black glutinous rice.
Low-Fat Dessert Recipes: Poached Pears with Raspberry Sauce
Ingredients
- half a lemon
- Two medium-ripe pears
- One and a half cups of fresh raspberries (hold a few spare for the garnish)
- One tablespoon of black currant-taste or orange-flavor liqueur
- 1/three cup of confectioners’ sugar
- Two teaspoons of sugar
- Some mint sprigs for garnish
That is all you want to make this cake from the low-fat dessert recipes.
First, you need to put the pears together. Take a knife and cast off the cores from the bottom of the pears. Then, peel off the pores and skin of the pear but no longer remove the stem of the pear. It will be used as an ornament later. After peeling the pears, take half of the lemon and rub it around them. Then, sprinkle sugar around the pears.
After that, take out an oven-friendly plate and lay down the pears at the play. Make the pears lying down so the stems point toward the middle. After that, pour two tablespoons of water into the plate. Do no longer cover the scale as you positioned it in the oven. Set the oven to cook at HIGH for 5 to 6 minutes. Keep an eye on the pears. When it becomes gentle, flip the pears over half the manner and cook dinner. After cooking on each side, transfer the pears with the stem to your serving plate and allow it to cool off. You are halfway accomplished with this cake from the low-fat dessert recipes.
While the pears are cooling, mix the raspberries until they become puree. Then sift the confectioner’s sugar into a bowl. Then, also shift the raspberries puree so you can separate the seeds. Then gently mix the sugar and puree until it’s well combined.
When the poached pears are ready to be served, pour a spoonful of raspberry sauce over them. Then, take the mint sprigs and unused raspberries and enhance them.
