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Sakura Northwestern Tea Ice Cream
Sakura Northwestern Tea Ice Cream

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Ingredients

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Sốt Phô Mai Sakura

  • Sakura Jam 80.0 g
  • Rose milk 350.0 g
  • Knorr Lime Seasoning Powder 100g 3.0 g
  • Best Foods Real Mayonnaise 3L 60.0 g
  • Cream Cheese 30.0 g
  • Whipping Cream 80.0 g
  • Lecithin 5.0 g
  • Sugar 6.0 g
  • Salt 1.0 g

Dầu Lá Cóc

  • Ambarella leaves 80.0 g
  • Lime leaves 3.0 g
  • Boiled and drained spinach 60.0 g
  • Knorr Lime Seasoning Powder 100g 6.0 g
  • Salt 1.0 g
  • Sunflower oil 200.0 g

Tuiler Trang Trí

  • Sunflower oil 30.0 g
  • Chicken eggs 2.0 g
  • Knorr Chicken Powder 300g 5.0 g
  • Wheat flour 40.0 g
  • White granulated sugar 25.0 g
  • Unsalted butter 4.0 g
  • Beetroot Powder 5.0 g

Bánh Bông Lan Trà Đen Giòn

  • Flour 75.0 g
  • Melted butter 80.0 g
  • Chicken eggs 3.0 pc
  • Sugar 20.0 g
  • Salt 2.0 g
  • Charcoal powder 8.0 g
  • Earl Grey tea 2.0 bag
  • Filtered water 150.0 ml

Sakura Kem Trà Tây Bắc

  • Green Tea Ice Cream 200.0 g
  • Green Tea Chocolate 20.0 g
  • Crispy Dried Strawberries 20.0 g

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Preparation

  1. Sốt Phô Mai Sakura

    • Mix the mixture thoroughly.
    • Blend until completely smooth and well combined.
    • Gradually add lecithin and xanthan gum to create a smooth, velvety foam texture.
    • Pour into a siphon siphon, charge with gas, and keep chilled.
    • Shake gently before serving, top the dish with foam, and garnish with edible flowers and ambarella leaf oil.

  2. Dầu Lá Cóc

    • Blend chopped ambarella leaves, spinach, and all remaining ingredients until completely smooth.
    • Pass through a cheesecloth to extract the ambarella oil for garnishing.

  3. Tuiler Trang Trí

    • Melt butter, then gradually whisk in flour to avoid lumps.
    • Rest the batter for 30 mins, then strain until smooth.
    • Spread into molds and bake at 175°C for 5 mins; cool until crisp.
    • Store in a lined, airtight container for later use.

  4. Bánh Bông Lan Trà Đen Giòn

    • Remix and let the batter rest for 1 hour.
    • Pour into a siphon siphon and dispense into a 100ml paper cup.
    • Microwave for 1 min 20 secs.
    • Invert the cup immediately to let the cake expand; dehydrate at 85°C for 1 hour.

  5. Sakura Kem Trà Tây Bắc

    • Drain the fermented black glutinous rice thoroughly and place onto the plate.
    • Garnish with lychee and truffle paste.
    • Top with foam and ambarella leaf oil to serve.
    • Garnish with edible flowers for visual appeal.