Surprise and wow with the brightly orange thai tea egg yolk served atop a coconut cream egg white.
Difficulty
Intermediate
Ingredients
Equipment
Timing
Active Time: 15 Minutes
Total Time: 2-4 Hours
Yield
PLACEHOLDER
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Freeze Tea Spheres
In a small pot bring water to a boil. Pour hot water over thai tea mix and let steep for 5 minutes. Strain out loose tea and discard. Weigh out 500 g of tea and then whisk in sweetened condensed milk and calcium lactate gluconate.
Pour thai tea mixture into reverse spherification mold and leave in the freezer overnight or until frozen solid.
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Create Warm Setting Bath
In a container weigh out 500g distilled water and blend in 3.5g of perfected sodium alginate. Let settle until all bubbles have dissipated.
In a small saucepan add water/sodium alginate mixture, place on low heat and warm to 130°F.
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Create Speres
Remove thai tea spheres from the freezer and place spheres in the warm alginate bath. Leave the spheres in the bath for 2-4 minutes. Remove spheres from the bath and place in distilled water.
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Create Coconut Fluid Gel
In a saucepan add in water and sugar, stir until the sugar is dissolved. Whisk in coconut powder, super agar, and xanthan. Whisk until combined. Bring to a simmer.
Place coconut gel into a heat proof container and allow it to fully cool.
Once the gel is cooled, place it into a blender and blend on high speed until smooth.
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Storage
The fluid gel can be stored in a sealed container in the refrigerator for up to 1 week.
