320 grams Cream Cheese
80 grams Sugar
80 grams Egg Yolk
6 grams Gelatin
180 grams Whipped Cream
200 gm Raspberry Sauce
5 gram Pectin
4 Tetley Green Tea sachet
In a small mixing bowl, using the whisk attachment, whisk egg yolk until fluffy.
Meanwhile, boil sugar, water and tea sachet until 118 degrees.
Pour over egg yolk and beat for 5 more minutes, remove from bowl, add gelatin and then fold in with whipped cream.
As raspberry coulis, boil all together until becomes sauce consistency. Cool it
Find out how you can use each flavour in delicious dishes!