Hōjicha (ほうじ茶) Jelly Topped with Cheese Milk Foam 焙煎茶芝士奶蓋啫喱

I can't believe that my last food recipe blog was written in November last year! It is nearly 9 months! Crazy schedule and busy at work. I did make a few new dessert during this period, but I feel I will need to put down this dessert's recipe ASAP. I love drinking Milk Foam Bubble Tea. And I especially like to have Hojicha milk tea. Unfortunately it is hard to find a good place serving good Hojicha. I preferred buying tea leaves or tea bag and make the tea on my own. And I think it should tast good when it became a jelly dessert. Therefore, I search for two recipes to make this dessert. One is Hojicha Jelly recipe and the other is Cream Cheese Milk Foam recipe. I modified the recipe a bit based on my own sweetness preferences.

Hojicha ほうじ茶- Roasted green tea

Hojicha Jelly Recipe: Adapted from alldayieat.com website

Ingredients:

(Serve 8 people)

1.5 packet gelatin dissolved in 1-2 tablespoons

4 cups hojicha brewed (around 6 teaspoon of tea leaves brewed in 1.25L of water)   

5 Tbsp sugar

Instructions:

1. Dissolve gelatin in 4-5 tablespoons of room temperature water in a heat proof bowl and stand for 3 minutes.
2. Melt gelatin in microwave for 1 minutes. Set aside
3. Brew 5 cups of hojicha tea with 6 teaspoon tea leaves.
4. Mix in sugar and hot tea with the gelatin and mix them to dissolve completely.
5. Pour into heat proof containers and allow to set at least 3 hours.

Cheese Milk Foam topping (Recipe adapted by: Cheese Tea Recipe Inspired by HEYTEA! 芝士奶盖茶喜茶秘方

Ingredients 

200ml UHT Whipping Cream

250g of Cream Cheese (any brand would do)

100ml Fresh Milk (Full Cream or whole milk)

1tsp of Salt (preferably sea salt)

100g of Sugar

Instructions– Cheese

1. Have all the Cheese ingredient well measured.
2. Make sure all the cheese and dairy are chilled
3. Prepare a clean and dry round whisking bowl.
4. Add the Cream Cheese, Cream Cheese powder and milk into the bowl and beat.
5. Make sure to dissolve all the cheese properly.
6. Then add UHT Whip Cream, sugar and salt and beat on low speed.
7. Beat until all the sugar and salt have dissolved.
8. Then check consistency and beat to medium peak.
9. Covered with cling wrap and keep chilled.

Serving

Scoop the cheese barter on top of the Hōjicha Jelly. This is just like Hojicha tea with cheese foam bubble tea in Jelly Dessert Form.