Mont blanc matcha, created in collaboration with Tanguy Charbonnet, Food & Beverage Director at Jackalope Hotels. Whisked matcha meets cream and a touch of apple-maple syrup, frothed into a light foam and poured over T2 White Jasmine-infused milk for a layered, autumnal sip.
Jasmine milk (infused overnight)
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1
Pour 500ml full cream milk into a jar or airtight container.
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2
Add 40g of T2 White Jasmine tea. Seal and refrigerate overnight.
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3
Strain before use.
Apple-maple syrup
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4
Dice 4 golden apples.
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5
Infuse the apples in 400ml maple syrup and cook sous vide at 60°C for 3 hours.
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6
Cool completely, then strain, reserving the syrup.
Matcha cream
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7
Add 1-2 tsp of T2 Horai Matcha and 30ml of 80°C water into a T2 matcha bowl and whisk until smooth.
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8
In a jug, combine 60ml pouring cream, 20ml T2 White Jasmine-infused milk and 15ml apple-maple syrup.
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9
Pour in the whisked matcha and froth with a milk frother until light and airy.
Assemple
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10
Fill a glass with ice.
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11
Pour 200ml T2 White Jasmine-infused milk over the ice.
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12
Top with the matcha cream, pouring gently so it sits on top rather than mixing through.
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13
Serve immediately.
