I loved the tea so much I had to use it for more than just a refreshing drink. This of course is not authentic, but very, very yum!! And as for that Lime Caramel. Oh boy. I can drink it. I am pretty sure you will see it show up elsewhere moving ahead. It is that yummy!
So if you are craving a trip to Thailand, but you can't because of travel bans...(think 2021 with me on a foodie feast trip) then this is almost the next best thing! It's time to Thai!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 100 Grams Thai Iced Tea Concentrate diluted with water to make 400g Recipe
- 250 Grams condensed milk
- 250 Grams cream
- 2 Tablespoons flavourless gelatin
- 50 Grams water at room temperature
- Roasted and salted cashews
- Sour cream
- Lime zest
- 1 Batch Lime Caramel Sauce Recipe
Place the brewed tea, milk and cream into Thermomix bowl and warm 5 min/80°C/speed 4.
Meanwhile, soak the gelatin in the water, stirring well to break up any lumps.
Add the gelatin paste to the hot mixture and blend 30 sec/speed 6. Allow the foam to settle a little bit before dividing it between serving glasses or moulds.
Set overnight or for several hours.
Serve with sour cream, plenty of Lime Caramel Sauce, the cashews and lime zest to finish!