{"id":8360,"date":"2009-10-13T21:31:11","date_gmt":"2009-10-14T01:31:11","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=8360"},"modified":"2009-10-15T22:21:50","modified_gmt":"2009-10-16T02:21:50","slug":"ginger-mousse%e7%94%9f%e5%a7%9c%e3%83%a0%e3%83%bc%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=8360&lang=en","title":{"rendered":"Ginger Mousse
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\"IMG_8543\"<\/a><\/p>\n

Ginger Mousse<\/strong>
\nOctober 10, 2009<\/em><\/p>\n

I used the recipe from the Four Seasons Hotel Bangkok, listed in the RSVP section in the Bon Appetit magazine October issue. It was very good, but a bit too sweet for my taste. <\/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

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

\"IMG_8526\"<\/a><\/p>\n

\u751f\u59dc\u30e0\u30fc\u30b9<\/strong>
\n\uff12\uff10\uff10\uff19\u5e74\uff11\uff10\u6708\uff11\uff10\u65e5<\/em><\/p>\n

Bon Appetit(\u30dc\u30f3\u30ca\u30da\u30c6\u30a3)\u3068\u3044\u3046\u6599\u7406\u96d1\u8a8c\u306e\u4e2d\u3067\u5b9f\u306f\u3072\u305d\u304b\u306b\u697d\u3057\u307f\u306b\u3057\u3066\u3044\u308b\u30b3\u30fc\u30ca\u30fc\u304c\u3042\u308b\u3002<\/p>\n

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\"IMG_8541\"<\/a><\/p>\n

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\n\u751f\u59dc\u30e0\u30fc\u30b9\uff1a\u3000\u751f\u59dc\u3001\u6c34\u3001\u30bc\u30e9\u30c1\u30f3\u3001\u5375\u9ec4\u3001\u7802\u7cd6\u3001\u751f\u30af\u30ea\u30fc\u30e0<\/em><\/p>\n

\"IMG_8551\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Ginger Mousse October 10, 2009 I used the recipe from the Four Seasons Hotel Bangkok, listed in the RSVP section in the Bon Appetit magazine October issue. It was very good, but a bit too sweet for my taste. Please help us promote our blog by clicking on the following buttons. That helps our ranking […]<\/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-8360","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8360","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=8360"}],"version-history":[{"count":31,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8360\/revisions"}],"predecessor-version":[{"id":8512,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8360\/revisions\/8512"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8360"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8360"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8360"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}