California Raisin Bubble Tea

AuthorCalifornia Raisins
Rating

By Chef Rohani Jelani

California Raisin Bubble Tea Chef Rohani
Yields1 Serving
California Raisin syrup:
 1 cup (150 g) California Raisins
 1 cup (250 ml) hot water
 180 g soft brown sugar
California Raisin tapioca pearls:
 ½ cup dried tapioca pearls
 1.50 litres water
 ½ cup (80 g) California Raisins
Cheese foam:
 100 g cream cheese, softened at room temperature
 50 ml milk
 ¼ tsp salt
 50 g sugar
 100 ml cold whipping cream
 1 litres full cream milk, well chilled
 Ice cubes as needed
1

To make California Raisin brown sugar syrup, place California Raisins in a deep bowl and pour hot water over. Cover and leave to soak 30 minutes. Transfer into a blender jug and blend finely. Combine pureed California Raisins and brown sugar in a small pan and cook over low heat until mixture becomes thick and syrupy – about 15 minutes.

2

Meanwhile bring a large pan of water to boil, add tapioca pearls and cook on medium heat for 30 minutes. Turn off heat, cover pan and leave undisturbed for another 30 minutes. Drain well in a strainer and transfer tapioca pearls into a small saucepan. Add the ½ cup California Raisins and about 3 tablespoons of the premade California Raisin syrup. Keep tapioca pearls and California Raisins in the pan on very low heat so mixture remains warm.

3

To make cheese foam, combine cream cheese, milk, salt and sugar in a small mixing bowl and beat with a whisk until smooth. Add cold whipping cream and continue beating for 2 – 3 minutes until mixture is foamy. Keep foam well chilled.

4

To assemble bubble tea, start by smearing 2 tablespoons of California Raisin syrup on the inside of a tall glass. Spoon 2 tablespoons of California Raisin-tapioca pearls in the base of the glass and add enough milk and ice to reach 4 cm before the top of the glass. Finally spoon 2 – 3 tablespoons of cheese foam over the milk and top with an additional spoonful of California Raisin tapioca pearls. Serve immediately with a bubble tea straw.

CategoryCooking Method,

Ingredients

California Raisin syrup:
 1 cup (150 g) California Raisins
 1 cup (250 ml) hot water
 180 g soft brown sugar
California Raisin tapioca pearls:
 ½ cup dried tapioca pearls
 1.50 litres water
 ½ cup (80 g) California Raisins
Cheese foam:
 100 g cream cheese, softened at room temperature
 50 ml milk
 ¼ tsp salt
 50 g sugar
 100 ml cold whipping cream
 1 litres full cream milk, well chilled
 Ice cubes as needed

Directions

1

To make California Raisin brown sugar syrup, place California Raisins in a deep bowl and pour hot water over. Cover and leave to soak 30 minutes. Transfer into a blender jug and blend finely. Combine pureed California Raisins and brown sugar in a small pan and cook over low heat until mixture becomes thick and syrupy – about 15 minutes.

2

Meanwhile bring a large pan of water to boil, add tapioca pearls and cook on medium heat for 30 minutes. Turn off heat, cover pan and leave undisturbed for another 30 minutes. Drain well in a strainer and transfer tapioca pearls into a small saucepan. Add the ½ cup California Raisins and about 3 tablespoons of the premade California Raisin syrup. Keep tapioca pearls and California Raisins in the pan on very low heat so mixture remains warm.

3

To make cheese foam, combine cream cheese, milk, salt and sugar in a small mixing bowl and beat with a whisk until smooth. Add cold whipping cream and continue beating for 2 – 3 minutes until mixture is foamy. Keep foam well chilled.

4

To assemble bubble tea, start by smearing 2 tablespoons of California Raisin syrup on the inside of a tall glass. Spoon 2 tablespoons of California Raisin-tapioca pearls in the base of the glass and add enough milk and ice to reach 4 cm before the top of the glass. Finally spoon 2 – 3 tablespoons of cheese foam over the milk and top with an additional spoonful of California Raisin tapioca pearls. Serve immediately with a bubble tea straw.

Notes

California Raisin Bubble Tea