Salted Cheese Tea Recipe in 10 minutes! REVISED
Recipe by Ethan Wong
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Notes
Tips
- The cheese foam is to be kept chill whenever not in use is. It can last for about 3 - 5 days in the refrigerator.
- Thoroughly whisk the cheese batter when you are about to use it, this would incorporate the split water and fats together to keep the cheese foam stay afloat.
Ingredients
- 200 ml UHT Whipping Cream
- 200 g Cream Cheese (any brands would do, best is Philadelphia)
- 100 ml Fresh Milk (Full Cream or Whole Milk)
- 1 tsp Salt (sea salt)
- 100 g Sugar
Instructions
Procedure
- With a clean mixing bowl, mash cream cheese into smaller pieces.
- Add sugar and salt into cream cheese and beat until sugar dissolves.
- Slowly introduce milk into cheese batter and continue whisking.
- Whisk until cheese batter is foamy and set aside.
- With a separated mixing bowl, whisk whipping cream.
- Whisk whipping cream until medium peak consistency.
- Mix medium peak cream into cheese batter and whisk.
- Whisk until foamy then keep in the refrigerator.
Serve
- Serving with any beverage of your preference and scoop the cheese batter on top of the beverage.
Nutrition
Calories : 299kcalCarbohydrates : 21gProtein : 4gFat : 23gSaturated Fat : 7gCholesterol : 37mgSodium : 506mgPotassium : 46mgSugar : 18gVitamin A : 448IUCalcium : 33mgIron : 1mg