{"id":6120,"date":"2009-07-28T19:51:13","date_gmt":"2009-07-28T23:51:13","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=6120"},"modified":"2009-07-28T19:51:13","modified_gmt":"2009-07-28T23:51:13","slug":"chocolate-ice-cream-with-vanilla-espresso%e3%83%a2%e3%82%ab%e3%81%aa%e3%83%87%e3%82%b6%e3%83%bc%e3%83%88%ef%bc%9a%e3%83%81%e3%83%a7%e3%82%b3%e3%83%ac%e3%83%bc%e3%83%88%e3%82%a2%e3%82%a4%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=6120&lang=en","title":{"rendered":"Chocolate Ice Cream with Vanilla Espresso
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\"img_6999\"<\/a> \"img_7005\"<\/a><\/p>\n

Chocolate Ice Cream with Vanilla Espresso<\/strong>
\nJuly 25, 2009<\/em><\/p>\n

“Trois couleurs: Bleu” is one one my favorite French movies, or I should say, one of my favorite movies, period (Trois couleurs: Rouge is also great). Juliette Binoche is fantastic in this movie. Her acting is great as usual, and the music is also very moving. There is one scene in this movie that was so appealing to a foodie like me where Juliette Binoche orders ice cream and espresso at a cafe. She pours her espresso over the ice cream and scoops up half-melted ice cream little by little. <\/p>\n

My weekend dessert was inspired by this scene. I think she had vanilla ice cream in the movie, but I used chocolate ice cream for mine and poured vanilla espresso over it. I also added whipped cream with cinnamon on top. <\/p>\n

Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n

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Chocolate Ice Cream with Vanilla Espresso July 25, 2009 “Trois couleurs: Bleu” is one one my favorite French movies, or I should say, one of my favorite movies, period (Trois couleurs: Rouge is also great). Juliette Binoche is fantastic in this movie. Her acting is great as usual, and the music is also very moving. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-6120","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6120","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6120"}],"version-history":[{"count":26,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6120\/revisions"}],"predecessor-version":[{"id":6246,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6120\/revisions\/6246"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6120"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6120"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}