Iced Matcha Crème Brulee with Toffee Caramel Cold Foam
Ingredients
475ML SERVING GLASS
- 50mL hot water
- 50G Arkadia Original Chai Matcha
- 3 pumps (20mL) Arkadia Vanilla Syrup
- Ice: 2 /3 serving glass
- 3 / 4 cup iced water
TOFFEE CARAMEL COLD FOAM TOPPING
- 50mL skim milk
- 1 pump 30ml Arkadia Caramel Sauce
Garnish
- 1TSP. toffee dust (see note)
The Perfect Serve
Step 1
*Toffee dust: add sugar to a saucepan and slowly melt until it has dissolved and is a caramel colour. Pour onto a silicon sheet to harden and cool. Break into smallish shards and blend in a food processor until fine
Step 2
Toffee caramel cold foam: combine milk and sauce and whisk with frothing wand until doubled in volume (30 sec)
Step 3
To the serving glass, add hot water and matcha powder. Use a frothing wand to combine until lump free
Step 4
Add vanilla syrup, ice, iced water and mix to combine
Step 5
Top with toffee caramel cold foam followed by a teaspoon of toffee dust
NOTES
*200G caster sugar to make toffee dust
Toffee Dust:
Keep in an air-tight container to prevent moisture and clumping. If clumping occurs, re-blend.
Toffee Crust:
To create a chewy toffee crust, blow torch the toffee dust for 5-10 secs to slightly caramelise
