The Demon Chef has a fresh take on the Hong Kong classic of coffee mixed with milk tea – a decaffeinated yet indulgent modern classic
INGREDIENTS
- 40ml x 8 Nespresso Arpeggio Decaffeinato Grand Cru coffee
- 120ml English Tea
- 40g Condensed Milk
- 40g Caramel
- 100ml Whipping Cream
- Few drops Almond Extract
- 20g Gelatin Sheets
- 20g Toasted Almond Flakes
Serves 4
METHOD
- To make the coffee jelly, soak the Gelatin Sheets in 40ml of Nespresso Arpeggio Decaffeinato Grand Cru coffee and add it into the rest of the coffee and caramel. Set in a square pan and cut into 1/2, to cubes.
- Add in Condensed Milk to English Tea, flavour with a few drops of Almond Essence, and chill it.
- Whip the Cream until soft peaks form.
- To serve, divide the Nespresso Jelly equally into four glasses and fill with the tea mixture. Top with Whipped Cream and sprinkle the Toasted Almond Flakes.
“Demon Chef” Alvin Leung
Celebrity Chef Alvin Leung is better known as the “Demon Chef” and he helms Michelin-starred restaurants Bo Innovation (Hong Kong) and Bo London. He is known for his unusual and unique culinary style known as “X-treme Chinese”.
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