Strawberry and mangosteen verrine with Kusmi Tea "Ginger Lemon" tea
Here is a glass based on pearls from Japan, strawberries, combined with the refined taste of mangosteen and Kumsi Tea tea "ginger lemon", to give you a sweet and acidulous sensation in the mouth... interesting innovation that I advise you to test to make your taste buds travel in Asia...
MIJOTER mode. For 4 persons (4 verrines)
INGREDIENTS:
100 ml of water,
1 tea bag Kusmi tea " green tea, lemon, ginger",
500 ml coconut milk,
1 teaspoon lemon juice,
4 strawberries,
4 mangosteens (fresh or canned),
5 teaspoons sugar,
4 tbsp. Japanese pearls "for desserts and soups".
PREPARATION:
Infuse the Kusmi tea sachet in 100 ml of simmering water for 10 minutes.
Drain the mangoustans (or peel them if fresh) then separate the quarters, as for a clementine.
Program the MIJOT mode for 20 minutes.
Cook the coconut milk. When it starts to simmer, add the sugar, lemon juice, 100 ml of tea infused water and Japanese pearls.
Stir gently and constantly with a silicone whip or wooden spoon for 20 minutes (otherwise they stick together). When the beads become translucent, they are ready.
Place the mixture in 4 glasses with a ladle.
Cut the strawberries into small pieces and place them on top of the warm preparation (that will thicken as it cools down).
Place in a cool place for at least 3 hours
Before eating, dispose of the mangosteen quarters. Sprinkle a little sugar... it's ready!
(If you have difficulty finding mangostates, you can use lychees)
Mangosteen strawberry glass with tea Kusmi Tea