Country apple custard pie with caramel sauce
Oferta introductoria
Obtener 50% de descuento cuando se une a nuestra lista de correo electrónico
-
Resolución de Internet
550×366px
19.4×12.9cm 28ppcm
$10.00
$20.00
-
Baja resolución
1300×867px
45.9×30.6cm 28ppcm
$40.00
$80.00
-
Mediana resolución
2250×1500px
19.1×12.7cm 118ppcm
$60.00
$120.00
Extensiones de licencias disponibles:
- Mercadería para Consumidores$50.00
- Plantilla Electrónica$50.00
- Impresión Ilimitada$50.00
- Licencia con Cupos Ilimitados$50.00
Imágenes relacionadas
- Lemon custard on a tuile. Served with ice cream, fresh berries and a strawberry coulis.
- Orange caramel mousse served with fresh mandarin segments and strawberries
- Salad of grape yellow and red tomatoes. Terrine of bocconcini layer with roasted red pepper wrapped in parma ham. Served with basil and olive vinaigrette.
- Trio of scallops - Quail wrapped scallop with a raisin and apple chutney, cajun-spiced scallop with a tropical salsa, and vanilla buttered poached scallop on a bed of wilted spinach.
- An exotic fruit dessert consisting of berries, kiwi and raspberries wrapped in a crepe cone.
- Pistachio crusted quail ballotine served with sweet potato and goat cheese mousse
- Chocolate raspberry cone garnished with almond tulip and bubble sugar
- Poached beet root stuffed morel mushroom served along a tuille teepee.
Más imágenes relacionadas
- Steamed red snapper with shrimps. Fillet of salmon with crusted fine herbs and scallops. Crabmeat timbale served with baby vegetables and lobster sauce.
- Roasted Venison with mushroom duxelles, lyonnaise potatoes and vegetables. Served with juniper berry sauce infused with port wine
- Pan seared chicken supreme crusted with grated coconut, served with vegetables and curry sauce.
- Stuffed turkey served on a bed of wilted spinach. Accompanied by seasonal vegetables.
- Winter truffle larded diver scallop with marinated asparagus and chili reduction.
- Veal tenderloin terrine coupled with grilled chicken breast. Served with potatoes and buttered seasonal vegetables.
- Roasted pheasant breast with parma ham, leek and mushrooms. Duck confit with sauteed collard greens. Brioche and pumpernickel bread pudding layered with cranberries and walnuts. Focus on the center item.
- Torched foie gras and confit tian, layered with Manitoba wild rice and maple salad.