Surprise and wow with the brightly orange thai tea egg yolk served atop a coconut cream egg white.
- Thai Tea Sphere:
- 710 g (3 cups) Water
- 70 g (12 tbsp) Thai Tea Mix
- 218 g (12 tbsp) Sweetened Condensed Milk
- 5g (1 ¼ tsp) Calcium Lactate Gluconate
- 500g Distilled Water
- 3.5g Perfected Sodium Alginate
- Coconut Fluid Gel:
- 250 g (1 cup) water
- 50 g (3 tbsp, 1 tsp) Sugar
- 3.5g (1 ¼ tsp) Super Agar
- 0.3g Xanthan Gum
- 20 g (3 tbsp) Coconut Powder
Freeze Tea SpheresIn 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.
Create Warm Setting BathIn 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.
Create SperesRemove 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.
Create Coconut Fluid GelIn 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.
StorageFor tips on how to store your spheres, refer to our free Spherification Course.The fluid gel can be stored in a sealed container in the refrigerator for up to 1 week.