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	<description>Gourmand Asia: Food &#38; Recipes - Be a Chef and Enjoy Cooking</description>
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		<title><![CDATA[Orange flower water crème brûlée]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/sweets/orange-flower-water-creme-brulee-9744.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/sweets/orange-flower-water-creme-brulee-9744.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Thu, 16 Jul 2015 06:43:23 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Sweets]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-product/sweets/orange-flower-water-creme-brulee-9744.html</guid>
		<description><![CDATA[Here is the recipe of a traditional dessert featuring almond and orange flavours. ]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Pour the milk&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cream in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a saucepan.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/desserts/swiss-roll-with-orange-jelly-2940.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;orange&#60;/a&#62; flower &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;water and bring to&#60;/span&#62; a &#60;span class=&#34;hps&#34; &#62;boil.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Remove from heat&#60;/span&#62;, add &#60;span class=&#34;hps&#34; &#62;the almond powder&#60;/span&#62;, cover and &#60;span class=&#34;hps&#34; &#62;let infused for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;20 minutes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Whisk the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;yolks and sugar&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mixture whitens&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Pour the mixture&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/fish-almond-crumble-2-17137.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;almonds&#60;/a&#62;&#60;/span&#62;, stirring &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;filter it&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;through&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a chinois or&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;fine sieve.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Skim&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to remove any&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;foam.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Preheat the oven to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;3/4&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;th&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;-&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;100&#176;C.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Divide the cream between&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the ramekins&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and place &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;in a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;baking dish.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Pour hot&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;water in the pan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;halfway up&#60;/span&#62; to &#60;span class=&#34;hps&#34; &#62;the ramekins&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Bake for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1 hour 15 minutes&#60;/span&#62;.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Remove&#60;/span&#62;...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/orange-flower-water-creme-brulee-9744.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/orange-flower-water-creme-brulee-9744.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/orange-flower-water-creme-brulee-9744.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Lemon foam and kiwi jelly]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fruits/lemon-foam-kiwi-jelly-13978.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/fruits/lemon-foam-kiwi-jelly-13978.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Tue, 30 Jun 2015 23:30:18 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Fruits]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-product/fruits/lemon-foam-kiwi-jelly-13978.html</guid>
		<description><![CDATA[For a fruity and easy dessert to make, here is the recipe for a lemon foam with a kiwi jelly. A perfect end to the meal.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Prepare the&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/marshmallow-lemon-tart-11034.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; lemon&#60;/a&#62; foam. Soften the gelatine leaves in a bowl of cold water. Pour the lemon juice, 10 cl of water, orange&#160;flower water and lemon sorbet in a saucepan and heat over low heat.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; When the mixture is hot, remove from the flame. Squeeze the gelatin and melt in the mixture while whisking. Pass the preparation through a fine sieve and pour into a siphon. Charge the gas cartridge, shake vigorously, and then remove the cartridge. Refrigerate for 3 hours.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Meanwhile, prepare the kiwi jelly. Soften the gelatine leaves in cold water. Pour the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/sugar-crepes-5044.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;sugar&#60;/a&#62; in a saucepan with 12 cl of water and stir until dissolved. Bring to a boil for 3 minutes. Remove from heat. Squeeze the gelatin and melt in the syrup while whisking.&#60;/p&#62; &#60;p id=&#34;result_box&#34; class=&#34;&#34; lang=&#34;en&#34;&#62;&#60;strong&#62; 4.&#60;/strong&#62; Peel the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/apple-kiwi-tarte-tatin-17241.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;kiwis&#60;/a&#62; and cut into small pieces. Divide them in 6 glasses. Pour over the jelly syrup and place in the fridge.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Cover the glasses with the lemon foam and serve immediately.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/lemon-foam-kiwi-jelly-13978.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/lemon-foam-kiwi-jelly-13978.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Orange and cinnamon salad]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/salads/orange-cinnamon-salad-9830.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-dish-type/salads/orange-cinnamon-salad-9830.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Fri, 26 Jun 2015 08:24:26 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fruits]]></category>
		<category><![CDATA[Salads]]></category>
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		<description><![CDATA[This orange salad with cinnamon is healthy and fun. Cinnamon adds a particularly tasty flavor to the recipe.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Peel the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/orange-surprise-semperit-21272.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;oranges&#60;/a&#62;. Work over the bowl to collect the juices. Cut the flesh into regular slices.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Place them in the bowl of juice, &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/chicken-honey-ginger-lemon-10798.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;honey&#60;/a&#62;, orange flower water and cinnamon sticks. Mix and place in the fridge for 30 minutes wrap with a cling film.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Divide the orange salad onto 4 plates and sprinkle powdered &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/spicy-chocolate-mousse-11032.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;cinnamon&#60;/a&#62;. Serve decorated with cinnamon sticks.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit : Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;   &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/salads/orange-cinnamon-salad-9830.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/salads/orange-cinnamon-salad-9830.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Brioche tartlets with almonds and orange flower water]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/desserts/brioche-tartlets-almonds-orange-flower-water-11212.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-dish-type/desserts/brioche-tartlets-almonds-orange-flower-water-11212.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Sat, 23 May 2015 09:15:02 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Sweets]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-dish-type/desserts/brioche-tartlets-almonds-orange-flower-water-11212.html</guid>
		<description><![CDATA[We suggest you an easy dessert recipe: brioche tartlets with almonds and orange flower water.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Prepare the brioche dough: pour in the flour, cornstarch and baking powder in a bowl. Whisk the eggs with sugar. Make a well in the centre of the flour and pour in the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/egg-mimosa-romanesco-16182.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;eggs&#60;/a&#62;. Mix well.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Melt &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/citrus-butter-vanilla-sugar-crepes-99.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;butter &#60;/a&#62;and add it into the mixture, then add the almond powder and orange flower water. Mix until a smooth batter. Preheat the oven at 180&#176;C (th.&#160;6).&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Buttered and floured 6 tartlet moulds with high borders. Roll out the shortcrust pastry dough on a floured work surface. Cut the discs the same size as the moulds. Spread the shortcrust pastry then the brioche dough with almonds and the orange flower water.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Bake for 20 to 25 minutes. Remove from oven and leave to cool.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5&#60;/strong&#62;. During this time, prepare the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/strawberry-cream-mille-feuille-13246.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;icing&#60;/a&#62;: whisk the egg whites with the icing sugar and the orange flower water. Spread a little of the icing on the cooled tarts. Leave to harden and serve.&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit : Shutterstock&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/desserts/brioche-tartlets-almonds-orange-flower-water-11212.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/desserts/brioche-tartlets-almonds-orange-flower-water-11212.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Mini tropéziennes]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/french/mini-tropeziennes-8997.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Tue, 19 May 2015 09:30:06 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Sweets]]></category>
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		<description><![CDATA[Gourmand Asia suggests a recipe to make mini tropéziennes, a delicious dessert.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Make the brioches: Put the lukewarm &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/chocolate-milkshake-11016.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;milk&#60;/a&#62;, sugar, whole egg, melted butter, salt, orange flower water in the bowl of your food processor. Add the flour and finally the yeast. Knead for 5 minutes. &#60;span title=&#34;Couvrez et laisser lever pendant 1 heure dans un endroit chaud.&#60;/p&#62;&#60;br /&#62; &#60;p&#62;&#34;&#62;Cover and let rise for 1 hour in a warm place.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Work the dough, relax it to expel the air. Divide it into six equal balls. Flatten them and place on a baking sheet lined with parchment paper. Let the dough rise again for 2 hours. Preheat the oven to th. &#60;span title=&#34;6 &#8211; 180 &#176; C.&#60;/p&#62;&#60;br /&#62; &#60;p&#62;&#34;&#62;6-180&#176;C.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Brush each ball of dough with an egg yolk mixed with a tablespoon of milk. Sprinkle with &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/pearl-sugar-brioche-2983.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;pearl sugar&#60;/a&#62;. Bake for 20 minutes. &#60;span title=&#34;Sortez les brioches du four et laissez-les refroidir sur une grille.&#60;/p&#62;&#60;br /&#62; &#60;p&#62;&#34;&#62;Remove the brioches from the oven and let cool on an oven rack.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Make the cream: Heat the milk in a saucepan with the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/desserts/vanilla-cheesecake-15809.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;vanilla&#60;/a&#62; pod split lengthwise.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; In a bowl, whisk 2 eggs and the yolk with the sugar, then add the cornstarch.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;6.&#60;/strong&#62; Strain the milk and pour it over the egg mixture, sugar and cornstarch. Put this mixture into the pan and allow to thicken over low heat. Add half of the butter. &#60;span title=&#34;Couvrez d&#039;un film alimentaire transparent et laissez refroidir &#224; temp&#233;rature ambiante.&#60;/p&#62;&#60;br /&#62; &#60;p&#62;&#34;&#62;Cover with cling film and let cool to room temperature.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;7.&#60;/strong&#62; Whisk the remaining butter so that it is creamy and add it to the...&#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/french/mini-tropeziennes-8997.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/mini-tropeziennes-8997.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/mini-tropeziennes-8997.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Crispy sesame pear]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fruits/crispy-sesame-pear-16293.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/fruits/crispy-sesame-pear-16293.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Wed, 13 May 2015 07:35:57 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Fruits]]></category>
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		<description><![CDATA[Revel in theses crispy pears with sesame seeds and orange flower cream. Enjoy!]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Peel, seed&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/chocolate-mousse-pears-13573.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;pears&#60;/a&#62; and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cut into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cubes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;In large bowl&#60;/span&#62;, beat &#60;span class=&#34;hps&#34; &#62;the sugar with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the eggs&#60;/span&#62; until a pale colour. &#60;span class=&#34;hps&#34; &#62;Add the flour&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and baking powder,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;then the cream&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and mix.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;When the dough&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;is batter is smooth, &#60;/span&#62;add &#60;span class=&#34;hps&#34; &#62;50&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;g of the melted&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;butter and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/chicken-bitter-orange-marmalade-4414.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;orange &#60;/a&#62;flower water&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Buttered a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pan&#60;/span&#62; cake &#60;span class=&#34;hps&#34; &#62;and pour in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the batter.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Arrange&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on top the diced pears&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Bake for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;45 to 50 minutes&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Cut each&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pastry sheet&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in half and&#60;/span&#62; brush &#60;span class=&#34;hps&#34; &#62;butter&#60;/span&#62; on &#60;span class=&#34;hps&#34; &#62;all sides.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;When&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the cake&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;has cooled,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cut it into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;large cubes&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Wrap each&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cube with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;half a&#60;/span&#62; &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/apple-baklava-13568.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;phyllo &#60;span class=&#34;hps&#34; &#62;pastry sheet&#60;/span&#62;&#60;/a&#62;.&#60;/p&#62;...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/crispy-sesame-pear-16293.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/crispy-sesame-pear-16293.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/crispy-sesame-pear-16293.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[French crêpes]]></title>
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		<pubDate>Fri, 09 Jan 2015 07:56:54 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Dairy]]></category>
		<category><![CDATA[Main dishes]]></category>
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		<description><![CDATA[To prepare Chandeleur, you first need to learn how to make the crêpes batter. Here is the recipe.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1. &#60;/strong&#62;Pour &#60;span class=&#34;hps&#34; &#62;flour and a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pinch of salt&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a bowl.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;For&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;sweet &#60;em&#62;cr&#234;pes&#60;/em&#62;&#60;/span&#62;, add &#60;span class=&#34;hps&#34; &#62;sugar.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Dig a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;hole in the center&#60;/span&#62;, and break &#60;span class=&#34;hps&#34; &#62;eggs&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Whisk&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with a fork&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;incorporating flour&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;gradually.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Pour &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;milk, little by little, &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;while whisking&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Mix well&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;smooth batter&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;alcohol or&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;orange flower water.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cover with a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cloth and let&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;rest for 1 hour&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;at room temperature.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;Heat a non-stick pan. Add oil to coat. &#60;span class=&#34;hps&#34; &#62;Pour 1&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;ladle of batter&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and swirl to spread evenly.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cook for 2&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;minutes,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;flip&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cook&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a few seconds.&#60;/span&#62; Repeat with remaining batter.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Transfer &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;in a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;plate and &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;cover with aluminum&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;foil.&#60;/span&#62;&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Find out how to complement &#60;em&#62;cr&#234;pes&#60;/em&#62;:&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;a title=&#34;Ham and b&#233;chamel cr&#234;pes&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/ham-bechamel-crepes-4899.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;Ham and b&#233;chamel&#60;em&#62; cr&#234;pes&#60;/em&#62;&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a title=&#34;Four cheese...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/dairy/french-crepes-4904.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/dairy/french-crepes-4904.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/dairy/french-crepes-4904.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Churros with a spicy hot chocolate]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/spanish/churros-spicy-hot-chocolate-2659.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Mon, 10 Nov 2014 17:30:58 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Snacks]]></category>
		<category><![CDATA[Spanish]]></category>
		<category><![CDATA[Sweets]]></category>
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		<description><![CDATA[Treat yourself with this churros recipe and enjoy with a nice cup of hot chocolate, spiced with Espelette pepper]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Pour flour into a large bowl. Combine&#160;20 cl of water, sugar, salt and orange flower water, and bring to a boil. Pour it over flour. Mix vigorously with a wooden spoon until well combined. Let cool, then&#160;spoon mixture into a pastry bag fitted with a large open-star tip. Pipe 8 cm long ribbons. The deep fry oil needs to reach&#160;180&#176;C.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Immerse and fry directly 3 churros at a time, until golden brown (about 3minutes). With a slotted spoon, remove them and transfer on paper towels. Sprinkle icing sugar. Repeat same process until you finish the churros batter. Arrange a few churros together&#160;in a paper cornet.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62;&#160;Prepare the spicy hot &#60;a title=&#34;Indulge delicious chocolate glazed doughnuts with assorted sprinkles&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/indulge-delici&#8230;rted-sprinkles-1828.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;chocolate&#60;/a&#62;: with a sharp knife, chop the dark chocolate. Split the pod lengthwise into two halves, and remove the seeds with a tip of a knife. Add sugar, spice and vanilla beans over low heat. When it starts simmering, remove the vanilla pod, and over low heat bring to a boil. Add the chocolate and whisk for about 10 minutes.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Serve the hot chocolate in mugs and savor with a portion of churros.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/spanish/churros-spicy-hot-chocolate-2659.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/spanish/churros-spicy-hot-chocolate-2659.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Grapefruit granita with orange flower water]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fruits/grapefruit-granita-orange-flower-water-4438.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Mon, 07 Jul 2014 15:38:58 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Fruits]]></category>
		<category><![CDATA[Menu de site]]></category>
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		<description><![CDATA[Follow our 3-step recipe for grapefruit granita with orange flower water. This fruity dessert is always a success.
]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Squeeze the juice&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;2 grapefruits&#60;/span&#62;, add &#60;span class=&#34;hps&#34; &#62;4 tablespoons &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;of sucralose sugar&#60;/span&#62; and &#60;span class=&#34;hps&#34; &#62;2 tablespoons of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;orange flower water.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Pour into a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;shallow dish,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and place &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;in the freezer&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;After 30&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;minutes,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;scrape&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the surface&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with a fork&#60;/span&#62;, then put &#60;span class=&#34;hps&#34; &#62;in the freezer.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Repeat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the process several times&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;granita&#60;/span&#62; texture.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Pour&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the granita&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into small bowls&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;garnish with&#60;/span&#62; a leaf of f&#60;span class=&#34;hps&#34; &#62;resh mint.&#60;/span&#62;&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;Find out more granita recipes:&#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;&#60;a title=&#34;Lime granita&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/lime-granita-2-4563.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;Lime granita&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a title=&#34;Strawberry granita&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/strawberry-granita-4558.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;Strawberry granita&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a title=&#34;Tomato granita&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/tomato-granita-4569.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;Learn how to make tomato granita&#60;/a&#62;&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credi: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;iframe src=&#34;https://www.facebook.com/plugins/likebox.php?href=https%3A%2F%2Fwww.facebook.com%2Fviepratiquegourmand&#38;width=650&#38;height=290&#38;colorscheme=light&#38;show_faces=true&#38;header=true&#38;stream=false&#38;show_border=true&#38;appId=&#34; scrolling=&#34;no&#34;...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/grapefruit-granita-orange-flower-water-4438.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/grapefruit-granita-orange-flower-water-4438.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/grapefruit-granita-orange-flower-water-4438.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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