Milk Tea Granita Recipe
Brown Sugar Custard, Earl Grey Gelee, Timur Mascarpone, Jackfruit Sorbet
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Ingredients
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Milk Tea Granita
Brown Sugar Custard
Earl Grey Gelee
Timur Mascarpone
Jackfruit Sorbet
Method
Milk Tea Granita
- 1
Prepare Tea
Bring water to a boil in a saucepan. Add the Earl Grey tea leaves and steep for 5 minutes. Strain the tea and stir in brown sugar until dissolved. Add lemon juice and mix well.
- 2
Freeze Granita
Pour the tea mixture into a shallow dish and freeze for 4 hours, scraping with a fork every 30 minutes until fluffy.
Brown Sugar Custard
- 3
Make Custard Base
In a saucepan, combine milk, heavy cream, and brown sugar. Heat until warm. In a bowl, whisk egg yolks and cornstarch together. Gradually pour in the warm milk mixture, whisking continuously.
- 4
Cook Custard
Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla extract. Chill before serving.
Earl Grey Gelee
- 5
Prepare Tea
Boil water and steep the Earl Grey tea leaves for 5 minutes. Strain and add sugar.
- 6
Add Gelatin
Soak gelatin sheets in cold water until soft. Squeeze out excess water and mix into the warm tea until dissolved. Pour into molds and refrigerate until set.
Timur Mascarpone
- 7
Jackfruit Sorbet
- 8
Blend Ingredients
In a blender, combine diced jackfruit, sugar, and lime juice. Blend until smooth.
- 9
Freeze Sorbet
Pour the mixture into a shallow dish and freeze for 4-6 hours, stirring every 30 minutes until fluffy.