Milk Fed @ Bulgari

This desert is just amazing made with Hokkaido 4% fat and according to the chef the idea of this dessert is from his childhood memories. He used to drink milk with biscotti but when he created this dessert the idea was to create texture by using milk only – not pasteurized milk but fresh milk. After you break the top sugar disc you levels into one of those incredible food journeys. /Bravo Chef/

The textures are;

-Creamy Milk
-Frozen Milk
-Granita Milk
-Burned milk
-Frothy Milk

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http://www.bulgarihotels.com/en-us/tokyo-osaka-restaurants/tokyo/il-ristorante