Ingredients
- 1 cup heavy cream
- 0.5 cup whole milk
- 1 tbsp white sugar
- 4 tsp Hojicha powderSuperboba
- 2 tsp gelatine powder
- Fresh mango, to serve
Steps
Warm the milk in a small pot over low heat. Do not let it boil.
Whisk in the hojicha powder until fully incorporated and no clumps remain.
Whisk in the sugar, gelatine and cream until smooth.
Bring to a bare simmer, stirring. It must not boil or the gelatine will not set properly.
Lightly oil your moulds. Pull the pot off the heat and divide the mixture between them.
Chill 4 to 6 hours, or overnight.
Turn out and top with fresh mango.
Good to know
- Mango and hojicha is the pairing worth chasing here. Roasted tea against sharp sweet fruit.
- Only 1 tbsp of sugar because our tea is already sweetened with dates. Taste the warm mixture and adjust before you add the gelatine.
- Best within three days.
