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
SERVES 10

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

Method:
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

Method:
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

Method:
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

Method:
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.

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COMMENTS
  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