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桜子/Sakurako＠厨 くろぎ

 一足早く桜を楽しむ。今回は酒粕クリームを追加。これが最高！

『桜の葉を使用した「桜みるく」染みた氷にほんのりと塩気の効いた「桜くりーむ」、「桜ゼリー」を掛けたかき氷。中には「酒かす桜餡」や「鹿の子豆」をあしらい、仕上げに「鶯きなこ」と「五色ぶぶあられ」で彩りました。』




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