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秋冬的宜蘭與日本果園,總有著熟透柿子特有的「柔軟暖甜」。
逗可可先將新鮮熟柿慢火熬成果醬,讓果肉的自然甜香與淡橘色澤完整釋放,再將柿子果醬填入香草可麗露,使果香與香草在可麗露內心溫柔交疊。
每一口都溫暖舒服,是那種越吃越有故事感的溫柔系甜點。
吃了好柿,好事就要發生囉!
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