- 500 g cherry-flavoured tapioca pearls
- 900 ml chilled cherry-flavoured black tea
- 1 l Oldenburger UHT Full Cream Milk, 3.5% fat
- 100 g cherry syrup
- 500 ml Oldenburger SHANI Whipping Cream UHT, 35% fat
- 20 g vanilla syrup
- 100 g almond brittle light biscuit crumbs
PreparationDivide the cherry-flavoured tapioca pearls among the glasses. Mix the chilled tea with the Oldenburger Full Cream Milk and the cherry syrup and pour it into the glasses.
Making the CreamFlavour the Oldenburger SHANI Whipping Cream with the vanilla syrup, pour it into a cream siphon, carbonate it and dress it on the milktea. Alternatively, whip the cream and top the drinks with it using a piping bag with a star-shaped nozzle.
The Final TouchServe garnished with almond brittle and light biscuit crumbs.
Tips from Chefs to Chefs
How firm and stable whipped cream turns out, depends on the cream’s fat content. You will obtain best results with a cream with a fat contents of at least 30%. The higher the fat content the more stable the cream. Cream should always be refrigerated between 4 and 10 °C. before whipping. If you wish the whipped cream to stay firm even longer, a cream stiffener can be added during whipping.