Ingredients
1 dash Tea leaves for decoration
250 ml Milk
2 tbsp Water
5 grams Gelatin powder
150 ml Heavy cream (or whipping cream)
Method
Sources
📖
Recipe1M+
dataset
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Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Professional leaf gelatin — panna cotta, bavarian cream, aspic
Stainless mesh tea ball — steep loose leaf tea in any cup
Variable-temperature gooseneck — precision pour for coffee and tea
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Professional leaf gelatin — panna cotta, bavarian cream, aspic
Stainless mesh tea ball — steep loose leaf tea in any cup
Variable-temperature gooseneck — precision pour for coffee and tea
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heat the roasted green tea leaves and the milk in a small pan. when it gets bubbly, turn the heat to low and simmer it for 2 minutes. keep stirring with a spatula. add 2 tablespoons of water into the powdered gelatin. microwave it for 20 seconds to heat and dissolve. strain the simmered tea through a tea strainer as you transfer it into a bowl. add the sugar and heavy cream to mix. add the dissolved gelatin and mix with a whisk. cool the bowl in ice water as you stir the mixture occasionally. when it gets thick, transfer it into a container. chill in the fridge for 1-2 hours to harden. combine the ingredients for the whipped cream in a different bowl. whip until it forms stiff peaks. top pudding with whipped cream and tea leaves just before serving.