Thai Tea Parfait with Thai Tea Crunch and Lemon Mascarpone
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Recipe type: Dessert
Serves: 4
Thai Tea Parfait
  • 100g water
  • 10g Thai tea leaves (I had those blended already)
  • 1 gelatin sheet (or 3g powdered gelatin bloom in 1 tbsp cold water)
  • 75g sweetened condensed milk
  • 16g store bought dulce de leche (I used store bought caramel)
  • 6g tamarind paste (of which I excluded)
  • 1g salt
  • 75g whipping cream
  • 35g greek yogurt (original recipe uses sour cream)
Lemon Mascarpone
  • 1 lemon
  • 50g sugar
  • 2 eggs
  • ½ gelatin sheet (or 1.5g powdered gelatin bloomed in ½ tbsp water)
  • 58g cold butter, diced
  • 1g salt
  • 50g mascarpone cheese
Thai Tea Crunch
  • 15g silvered almonds
  • 55g almond butter (I mixed half almond paste and butter)
  • 30g icing sugar
  • 2g salt
  • 8g Thai black tea leaves
  • 0.25g citric acid (I substitute with a squeeze of lime)
Thai Tea Parfait
  1. Combine water and tea leaves in a blender and blend on high for 10 seconds. Let mixture steep for 30 minutes. Straight liquid through a fine sieve into a small bowl.
  2. Bloom gelatin. If using sheet, soak in cold water for a couple of minutes till soft, if using powder, bloom in cold water, then reheat and melt it.
  3. Heat tea in a small saucepan until warm. Add bloomed gelatin and stir till gelatin has fully dissolved.
  4. Pour into a medium bowl, whisk in condensed milk, dulce de leche, tamarind paste (if using) and salt till fully incorporated.
  5. Put bowl in the fridge for about 20 minutes, whisking it every 5 minutes or so. The consistency should be thick, but not set. At the last 2 minute, whip cream till medium peak, add in yogurt (or sour cream if you're using that)
  6. Fold the tea mixture and cream together and pour into prepared moulds. Set in the freezer for 3 hours or overnight.
Lemon Mascarpone
  1. Make lemon curd. Zest lemon into a bowl. Add in 40g lemon juice, sugar. Whisk till blended. Add in egg and whisk till foamy. You can put in the blender and whizz it.
  2. Bloom gelatin (refer tips above)
  3. Heat lemon mixture oven bain marie, whisking regularly. It will begin to thicken.
  4. Add in bloomed gelatin, butter and salt and blend until mixture is thick, shiny and smooth.
  5. Pour mixture through a fine-mesh sieve and put in the fridge until set, about 30 mins.
  6. Once set and cold, lightly beat it in a mixing bowl (or a spatula by hand). Add in mascarpone and mix till combined.
  7. Becareful on this one as they both can split easily. don't overmix here.
Thai Tea Crunch
  1. Heat oven to 170 C. Put silvered almonds on a sheet pan and toaste in the oven for 15 minutes. Cool.
  2. Lightly bash the almonds to smaller pieces, but not grounded.
  3. Combine all the ingredients in a mixing bowl and mix with a beater on low speed for 1 minute until homogenous.
  4. Crunch can be stored in an airtight container at room temp for 5 days or 2 weeks in the fridge.
  1. Remove parfait from mould and cut to desired size. Put back in the freezer to set.
  2. Scoop lemon mascarpon onto the plate, and use the back of a spoon to schmear across the center. Place some Thai tea crunch over the top. Place the parfait and sprinkle a little more crunch at the side and some on top.
  3. Decorate with edible flowers (or mint leaves)
Recipe by Swee San's Kitchen at

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