[Nanami Sakurado] Cheese Terrine with Hokkaido cream sauce and ice cream

https://live.staticflickr.com/65535/51267420268_9d9ac10408_b.jpg https://live.staticflickr.com/65535/51267971154_8b44451024_b.jpg https://live.staticflickr.com/65535/52196355187_2933492635_b.jpg https://live.staticflickr.com/65535/51266504687_478ed8b5f9_b.jpg https://live.staticflickr.com/65535/51268276735_d72086d087_b.jpg https://live.staticflickr.com/65535/51268276870_42f379683a_b.jpg https://live.staticflickr.com/65535/51268276850_76ed03a906_b.jpg https://live.staticflickr.com/65535/51268276805_d6f5166da9_b.jpg https://live.staticflickr.com/65535/51267975644_777d69a3df_b.jpg https://live.staticflickr.com/65535/51268276710_9de766da30_b.jpg https://live.staticflickr.com/65535/51267432253_a8bbe0480c_b.jpg https://live.staticflickr.com/65535/51268277705_4a7f3f6a07_b.jpg https://live.staticflickr.com/65535/51267986479_5e18204422_b.jpg A brand new cheese dessert that has been talked about in Japan for the first time in Taiwan! In midsummer 2021, a new revolution in cheesecake- Shatter your stereotype of cheesecake with this new cheesecake dessert that you can't miss this summer. 《Hokkaido Cream Sauce Iced Cheese Cake》 Frozen is the most resistant to heat! Cool, slightly smoothie taste, rich and not greasy Strictly selected pure Hokkaido Snowmark Cheese Add fresh lemon to add a light new flavor Gently spread a thin layer of whipped cream frosting Finally, sprinkle with magical crispy polo crumbs, the taste is varied and colorful The summer innovation of ice cheese cake, with a thick milky fragrance, and a cool and refreshing finish! - CHEESE TERRINE Frozen is the most resistant to heat! Cool, slightly smoothie taste, rich and not greasy The summer innovation of cheese cake, with a thick milky fragrance, and a cool and refreshing finish! The chef specified to use Snowmark Hokkaido Milk Source, which does not contain any wheat, flour, and gluten-free desserts! Freeze and eat right away - a summer cheese dessert better than ice cream When making, replace flour and coagulant with a large amount of fresh cheese, freeze at low temperature after baking, It is more suitable to enjoy it cold in summer, we call it "ice cheese"! Frozen, micro-thawed, and refrigerated ice-cold eating have different flavors. Challenge the freshest milk flavor and the smoothest taste. You can taste the latest Japanese cheesecake without going abroad. Edible Instructions - Take it out of the freezer, let it stand for 5 minutes to warm up and eat (frozen) : It is as refreshing and refreshing as fresh cheese ice cream. Take it out of the freezer, let it stand for 20 minutes to warm up and eat (micro-thaw) : Cool and smooth, with some ice crystals and crispy mouth, and the cheese is delicious Refrigerate and let stand for 3 hours before serving: slightly viscous and smooth, more intense pure cheese milk fragrance