Mousse Asian white & rose

Name: Mousse Asian white & rose
Ingredients: 1.2000000000000002 l Whole milk; 4 tea bags asian white & rose; 250 g Fine granulated sugar; 10 Gelatin sheets; 1 l Coconut milk; 10 g Agar

A delicious Asian mousse made with Asian white & rose tea and coconut milk.

Ingredients

1.2000000000000002lWhole milk

4tea bags asian white & rose

250gFine granulated sugar

10Gelatin sheets

1lCoconut milk

10gAgar

Preparation

Warm the milk with the sugar and dissolve the soaked gelatin in it. Let the tea bags steep for about 6 minutes and squeeze well for extra flavor. Boil the coconut milk with the agar, strain the coconut milk and mix with the milk-tea mixture.
Pour into a silicone (rose) mold, cool down and then freeze to make unmolding easier.

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