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After the start of autumn, the climate is still very warm, however occasionally the throat is a bit dry, so it’s miles higher to combine the summer dessert parfait with the autumn treasure tremella pear water to make an osmanthus tremella parfait to cool off the heat. Making this parfait isn’t like boiling water. You need to chop the snow fungus finer than typical to make it delicious. You may use pear sugar in preference to rock sugar, and the pear flavor will be more potent. Here is the way to make osmanthus tremella pear parfait.

 

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