Premium Creme Brulee Powder Preparation
1 gram of Premium Creme Brulee Powder
3 grams of cream
White Sugar (for topping)
In a bowl combine the Premium Creme Brulee Powder with cream and whisk vigorously until the mixture thickens. Use this mixture to top your drink, sprinkle white sugar on top, and brulee using a torch until deep golden brown to create a sugar shell. Serve and enjoy!
Original Egg Pudding Preparation
1g Granulated Sugar
12ml Boiling Water
Combine boiling water, sugar, and Original Pudding Powder in a bowl. Mix with a whisk until all sugar and powder are fully dissolved, place in a mold, and refrigerate until the pudding is firm. Scoop and serve! Pairs well with milk tea, or eat on its on as a dessert.
Grass Jelly (MESONA CHINENSIS) Can Preparation
1 Whole Grass Jelly Can
8,300ml Water
175g Starch
In a pot combine the Grass Jelly Syrup Can with 8,000ml of water, and bring it to a boil. In a separate bowl, mix 300ml cold water with 175g of starch until smooth. Once the grass jelly mixture has come to a boil, remove it from the heat and stir in the starch mixture (do not stir too much or this will effect the jelly’s texture). Place in a mold, and refrigerate until the jelly is firm (approx. 5-6 hours). Scoop and serve! Pairs well with milk tea, or eat on its on as a dessert.