Milk Tea Mousse, milk chocolate almond biscuit, sesame streusel, blackberries, micro lemon basil, bubble sugar
I made this for the Woman's Board lunch on Tuesday. I will be serving it this Thursday as a dessert option in the Member's Lounge. I'll be adding a sauce, either blackberry, or a tea caramel (or blackberry tea caramel?).
This dessert replaced another one they originally wanted; they grew tired of creme brulees. I used to drink milk tea when I visited Chinatown with my friend, and so, it evolved into a dessert. I tried to think of many ways to keep a pure tea taste and ended up using one of my white chocolate mousse recipes. Worked out very well.
Once I get the sauce down, I'll repost another photo.