Cherry Cookie Crunch Bubble Milk Tea
Source: https://www.oldenburger-professional.com/rcp_recipe/cherry-cookie-crunch-bubble-milk-tea
Total time
15 Minutes
Difficulty
advanced
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
For the Drink: |
||
| 500 | g | cherry-flavoured tapioca pearls |
| 900 | ml | chilled cherry-flavoured black tea |
| 1 | Liter | Oldenburger Fullcream Milk 3.5% fat, UHT |
| 100 | g | cherry syrup |
| 500 | ml | Oldenburger Whipping Cream UHT, 35% fat |
| 20 | g | vanilla syrup |
For the Garnish: |
||
| 100 | g | almond brittle |
| 100 | light biscuit crumbs | |
Preparation
Divide 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 Cream
Flavour the Oldenburger 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 Touch
Serve 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.
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