Granny Smith, Yuzu and Kaffir Lime Bubble Tea

Grégoire Michaud , Pastry Chef of Four Seasons Hotel Hong Kong
Photo by: Penny De Los Santos

Granny Smith, Yuzu and Kaffir Lime Bubble Tea

Ingredients for Granny Smith and Kaffir Lime Juice:
1 cup (250 ml) sour apple puree
1-½ tsp (7 ml) lemon juice
1/3 cup plus 1 tbsp (90 ml) water
3 tbsp (45 ml) sugar
½ cup (125 ml) fresh kaffir lime leaves, torn

1. Mix all together ingredients and let infuse for 1 hour.

Ingredients for Bubble Tea:
2-½ oz (75 g) tapioca
4 cups (1 L) water
½ cup (125 ml) hard apple cider (4.5% alcohol vol)
2 tbsp (30 ml) white sugar

1. Cook tapioca in water until transparent, then drain.

2. Meanwhile, in a small pot, cook the sugar to a very dark caramel, then carefully pour in cider and stir.

3. Weigh out 5-½ oz (170 g) tapioca and mix it with ½ cup (125 ml) caramel cider.

Ingredients for Diced Apple:
½ sour apple, diced
4 tsp (20 ml) apple juice

1. Place apples and juice in an air-tight bag and remove air. Seal.
2. Place sealed bag in a water bath set at 140°F (55 °C) and cook for 1 hour.

Ingredients for Yuzu Cream:
1/3 cup (75 ml) green apple puree
2 tsp (10 ml) yuzu juice
4 tsp (20 ml) 35 % cream
½ gelatin sheet, softened in cold water

1. Mix apple puree and yuzu juice and add softened gelatin.
2. Add cream and let it rest for one hour. Add to a siphon with 2 chargers.

Method for assembling:
1. Place a generous spoon of cider tapioca in a parfait glass.

2. Add the apple broth and some diced apples.

3. Dispense some yuzu cream and fresh yuzu zest on the top.

  1. Bubble tea is so cool right now. My kids love it. I think this dessert will be very popular.

    Comment by Guy Rigby on December 11, 2012 at 1:51 pm