Black Tea Mousse

Biscuit Base:

Caramel Biscuits 100g Melted Butter 45g

Mousse Part:

Earl Grey Tea Powder 5g Milk 60g Sliced Gilette 10g Cream Cheese 250g Whipping Cream 200g Sugar 45g

Milk Tea Frozen topping:

Earl Grey Tea Bags 1pc. 120g of milk, 5g of giletine chips

.

1 softened butter liquid + caramel cookie crumbles, mix well, pour into the mold and press evenly, soften the gilette and spare ? Soften the cream cheese and add granulated sugar and mix well

2 hot milk + black tea powder, stir well, add softened custard, stir well and then add it to the mixed cheese and mix well together

3 light cream + granulated sugar, whipped to sour cream, add to the cheese paste and stir well, pour into the mold and freeze for 30 minutes

4 black tea powder + sugar + water to boil together, add softened custard, stir well and then add softened custard, stir well together

4 black tea powder + sugar + water to boil together, add softened custard, stir well together. Boil water together, add softened custard, stir well to cool

5 After cooling, pour into molds and refrigerate for about 4 hours.