KOPENHAGEN COPNHAGEN
Ovaj čuveni britanski desert je to- pao kolač od urmi, natopljen ka- ramel sosom, poslužen često uz sladoled ili krem. U Londonu ga najčešće nalazite u tradicionalnim pabovima i restoranima koji negu- ju klasičnu kuhinju. Nije sofistici- ran, ali je pouzdan i savršeno ide uz hladno vreme i šolju čaja. Ako želite desert koji izgleda kao do- maći, ovo je pravi izbor. Gde probati: tradicionalni pabovi u centralnim delovima grada
VIENERBRED (DANSKO PECIVO)
WIENERBRØD (DANISH PASTRY)
Kopenhagen je grad u kojem se dan često planira oko pauze za kafu i pe- civo. Vinerbred, poznat globalno kao dansko pecivo, pravi se od lisnatog testa sa puno putera, a puni se kre- mom, bademima ili džemom. Danci ga jedu uz kafu ujutru ili kao slatku pauzu u toku dana. Iako ime upu- ćuje na Beč, upravo je Danska ovaj stil peciva pretvorila u prepoznatljiv znak svoje pekarske kulture. Gde probati: lokalne pekare u cen- tru i četvrti Nerebro
Copenhagen is a city where the day is often planned around breaks for coffee and pas- tries. Wienerbrød, meaning Viennese Bread and known globally as a Danish pastry, is made from puff pastry with plenty of but- ter, that is then filled with sweetened cream, almonds or jam. Danes eat it with coffee in the morning or as a sweet break during the day. Despite the name, it was the Danes who transformed this style of pastry into a distinctive signature of its baking culture. Where to try: Local bakeries of the city centre and the Nørrebro neighbourhood
LONDON LONDON
NJUJORK NEW YORK
STICKY TOFFEE PUDDING STIKI TOFI PUDING
CHEESECAKE ČIZKEJK
This famous British dessert is a warm cake of sponge and dates that is soaked in a caramel sauce and often served with ice cream or whipped cream. You will usu- ally find it in London’s traditional pubs and restaurants offering clas- sic British cuisine. It isn’t sophisti- cated, but it is reliable and perfect- ly suits the cold weather and a cup of tea. This is the right choice for those seeking a dessert that looks homemade. Where to try: traditional pubs across central parts of the city
Kremast je, gust i ozbiljan. Pra- vi se sa krem sirom, obično bez mnogo dodataka jer je ideja da tekstura bude glavna zvezda. U Njujorku se prodaje svuda – od velikih restorana do malih delikatesa – ali najbolji je kad je savr- šeno izbalansiran: dovoljno sladak, ali ne pretežak, sa blagom aromom vanile i čvrstom podlogom od keksa. Gde probati: klasične njujorške deli poslastičarnice na Menhetnu i u Bruklinu
Creamy, thick and serious, this des- sert is made using cream cheese and not many other additions, as the idea is to allow the texture to be the main star. Cheesecake is sold everywhere in New York - from major restaurants to mini delis - but the best versions are perfectly balanced: just sweet enough yet not too heavy, with a slight vanilla flavour and a firm biscuit base. Where to try: the classic New York delis of Manhattan and Brooklyn
Desserts » Deserti | 95
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