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以義大利瑪斯卡邦(Marscarpone)起司製成的起司慕斯,使用草莓、藍莓、覆盆子及紅醋栗四種莓果而成醬汁再加上覆盆子、紅醋栗、馬丁尼酒三種酒特製使整體的酸氣濃縮並提領出整體的酸味。

入口時起司慕斯強烈豐厚的質感與新鮮的奶香及莓果野性但不刺激的酸甜特殊風味,滑順、爽口、不甜膩的口感在口中擴散。

2 Answers

Rating
  • Helen
    Lv 4
    1 decade ago
    Best Answer

    The cheese mousse made from Italy Marscarpone cheese uses a berry syrup made from strawberry, blueberry, raspberry and garnetberry; and added in raspberry, garnetberry and Martini these three liquors to concentrate the overall sourness in order to take out the overall sour flavor.

    When eating, the rich finess of the cheese mousse, with fresh cream andwild berries not stimulating tartness, all of these silky, refreshing and not overly sweet flavor just mildly spread over your tongue.

    Source(s): 自己翻譯
  • 奎雅
    Lv 4
    1 decade ago

    Has the department by Italian Ma Sika nation (Marscarpone) to make Si Musi, the use strawberry, the blueberry, the red and yellow garden raspberry and the red gooseberry four kind of berries becomes the meat juices cooked in soy bean sauce to add on the red and yellow garden raspberry, the red gooseberry, the Martin Nepal liquor three kind of liquor handtailors to cause the whole again the pedantic concentration and raises leads the whole the sour odor.

    When entrance Si Musi the intense rich sense of reality and the fresh milk fragrance and the berry fondness of countryside but do not stimulate the sour and sweet special flavor, smooth, tasty, not the sweet greasy feeling in the mouth proliferates in the mouth.

    Source(s): Oneself
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