Ingredients
- 4 tsp any Superboba tea powderSuperboba
- 50 ml hot water, about 80 C
- 500 ml heavy cream, cold
- 300 g condensed milk
- 0.5 tsp salt
Steps
Whisk the tea powder into the hot water until completely smooth, then chill it thoroughly.
Whisk the condensed milk, salt and the cooled tea together in a large bowl.
Whip the cream to soft peaks in a second bowl.
Fold a third of the cream into the tea mixture to loosen it, then fold in the rest gently.
Pour into a loaf tin, press cling film onto the surface and freeze at least 6 hours.
Good to know
- The tea shot must be properly cold before it meets whipped cream, or it will deflate the whole thing.
- Cling film touching the surface is what stops ice crystals.
- Fold, do not stir. Every bit of air you knock out is texture you lose.
