Strawberry Crème Brulee Frappe with Toffee Crust
Ingredients
DRINK: 475ML SERVING
- Ice: 2 / 3 serving glass
- 3 / 4 cup milk
- 60G Arkadia Vanilla Frappe
- 1 pump 30mL Arkadia Strawberry Sauce
- 3 pumps (20mL) Arkadia Caramel Syrup
STRAWBERRY COLD FOAM TOPPING
- 50ml skim milk
- 1 pump 30mL Arkadia Strawberry 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
Strawberry foam: combine milk and sauce and whisk with frothing wand until doubled in volume (30 sec)
Step 3
Add ice, milk, frappe powder, sauce, and syrup to a blender. Blend until thick and smooth. Pour blended frappe into the serving glass
Step 4
Drizzle a teaspoon of strawberry sauce around the edge of the frappe
Step 5
Top with strawberry 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
