Salted Cheese Tea Recipe in 10 minutes! REVISED
Recipe by Ethan Wong
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Notes
提示
- 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.
配料
- 200 ml UHT Whipping Cream
- 200 克 Cream Cheese (any brands would do, best is Philadelphia)
- 100 ml 鲜奶 (Full Cream or Whole Milk)
- 1 茶匙 盐 (sea salt)
- 100 克 糖
Instructions
程序
- 用一个干净的搅拌碗，将奶油奶酪捣成小块。
- 在奶油起司中加入糖和盐，打至糖溶化。
- 慢慢将牛奶倒入起司糊中，继续搅拌。
- Whisk until cheese batter is foamy and set aside.
- 用一个分开的搅拌碗，打发奶油。
- 搅拌打发奶油至中峰浓度。
- 将中峰奶油混入起司奶油面糊中，然后搅拌。
- Whisk until foamy then keep in the refrigerator.
份量
- Serving with any beverage of your preference and scoop the cheese batter on top of the beverage.
Nutrition
Calories : 299大卡Carbohydrates : 21克Protein : 4克Fat : 23克Saturated Fat : 7克Cholesterol : 37毫克Sodium : 506毫克Potassium : 46毫克Sugar : 18克Vitamin A : 448IUCalcium : 33毫克Iron : 1毫克