And the yogurt’s not finished.
You’re still trying to innovate tea jelly.
And here we are.
|1 small box 135g|
|600 grams would leave a little over 500.|
Lipton Oolong Tea Bag
|6 small spoons|
“Koga Red Yuzu, Yogurt and Red Yuzu Tea Jelly.” It’s delicious, but what do you have in mind
One petal of a red grapefruit is enough.
In a small saucepan, add 600g of water and an oolong tea bag.
It’s just to give the dessert a color. It’s important to look good.
While boiling, weigh both powders and pour in water
Give it a stir.
Add 3 small spoonfuls of honey (it will taste bitter, mostly by eating it straight up)
While cooking, peel the grapefruit and separate the grains by hand.
Seeds and skins cannot remain, bitter
a life of character
Boil in water for 4,5 minutes, remove the tea bags and throw them away.
Stir to make sure the powder is dissolved and not uneven.
Pour in the pulp and diced fruit, stirring for 20 seconds. Turn off the heat.
Pour into a container, exactly two small glass cases.
Refrigerate until set, half an hour or so.
For three to five days after that, just take it out when you want to eat it.
In the container, slice it with a knife, pour it out and that’s it.
That’s a quarter of the amount.
You can eat it straight up with 3 tablespoons of honey.
Take out this little yogurt, it’s unsweetened.
Pour in a carton of unsweetened yogurt, 4 teaspoons of honey, and tear some fresh red grapefruit grains.
Is it good
If you want the grains to be evenly distributed, you want the density to be close. Either add a bunch of sugar to the tea, or stir it until it’s almost solid.
I didn’t want either, so I accepted that the grains were sunken!
If you don’t know about agar powder and such, you can read my previous recipe for tea jelly. Here’s a little more powder to add a little more solidity