Name: Pearl Milk Tea Mousse
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 250g Light cream; 1 package Black tea bag; 6 small pieces Cake slices; 7g Gelatine Tablets; 100g Pearl powder round; 1 piece yolk; 70g milk; 1g salt; 1000g water; 20g Sugar

Pearl Milk Tea Mousse

by My love drink

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The limelight of milk tea has been snatched away by milk covered tea recently.
As a senior milk tea controller, I expressed dissatisfaction,
Bubble tea from China to South Korea’s Bubble tea,
Is the light of culture radiating all of Asia,
It was Jay’s small public gesture that sacrificed his weight and held it in the palm of his hand.
How can you be beaten to death on the beach by the rising wave?
If you simply think that "drinking milk tea" sounds too out,
Then... dry milk tea,
You can find out about the pearl milk tea box!

The bubble milk tea mousse has a strong flavour that does not lose to the taste of brewed milk tea.
The heavy tea aroma of black tea settles in the milk,
It blends perfectly with the mellow aroma of whipped cream.
The whipped cream of black tea whipped at a low speed is dense and delicate,
Paired with amber-like pearl powder circle,
Soft and waxy taste,
In an instant, I got to Jay's cute point "Oh, not bad".

If you still have leftover cake rolls at home,
Put together, put together, the base of the milk tea box is ready,
It only takes 5 minutes to boil the most essence of the pearl milk tea.
It saves time.

Pearl Milk Tea Mousse

1. Prepare all the ingredients and cut out 6 pieces of cake that can fit in along the diameter of the jar.

2. Soak the gelatin tablets in cold water for later use.

3. Pour the milk into the milk pot, put in the black tea bag, turn off the heat when it is boiled on low heat, cover the lid and cool to room temperature.

4. Pour 1000g of water into the pot and boil, pour in the quick-cooking pearl powder and boil for 3 minutes, turn off the heat, close the lid, simmer for 2 minutes, and pass it over in cold boiled water, set aside.

5. Take a raw egg yolk, pour in 5g sugar and beat until the color becomes lighter.

6. Lower the temperature to about 60° and slowly pour the black tea milk into the egg yolk, stirring constantly.

7. Pour the soaked gelatin into the egg yolk and beat evenly.

8. Take out the whipped cream from the refrigerator, add 15g sugar and beat it to 60%, keeping the fluidity and texture.

9. Slowly pour the gelatin mixture into the whipped cream and stir slowly until it is evenly mixed.

10. Spread the cake slices on the bottom of the jar, put a layer of pearls on the top, pour the milk tea mousse, and then put the cake slices on top, pour the mousse liquid on top again. Finally, put it in the refrigerator and freeze for 3 hours to set the shape, and the decorative pearls are complete!