Jasmine Pearl Green tea with apricot

Methods and Directions

• Soak gelatin in cold water for 10 minutes, then drain.
• Put apricot purée and sugar into a pot and heat till sugar has completely melted.
• Squeeze in lemon juice and stir to combine.
• Set aside 1/3 of the mixture.
• Melt gelatin and stir into the remaining 2/3 of the apricot mixture.

• Soak gelatin in cold water for 10 minutes and drain.
• Steep 2 Green Tea with Jasmine tea bags in 440ml boiling water for 2 minutes.
• Add sago and bring to boil. Then let simmer for 15 minutes. Turn off the heat and cover pot for further 15 minutes, until sago is completely transparent.
• Drain sago and rinse over cold water to remove excess starch.
• Steep 3 Green Tea with Jasmine tea bags in 170ml of boiling milk for 3 minutes.
• Strain milk (squeeze tea bags) and pour into another pot. Should be approximately 125ml of milk left after it’s been boiled. Bring to boil again.
• Mix egg yolk and sugar until well combined and pour in boiled milk. Quickly mix and pour back into the pot over a low heat.
• Stir the mixture until it coats the back of your spoon or until it is 85°C.
• Add melted gelatin, stir well and allow to cool.
• Once mixture is cooled fold in lightly whipped cream.
• Fold in cooked sago.
• Pipe a thin layer of apricot jelly in a shot glass and allow to set. Next add a layer of the bavarois. Repeat both layers.