Put the tapioca pearls in boiling water and simmer for 3 minutes. Leave to infuse for a further two minutes with the lid on. Then cool with cold water. Meanwhile, pour 200 ml of hot water over the tea
together with the sugar and leave to steep for 2-3 minutes. Add the raspberries, milk and ice cubes. Add cream topping and decorate with raspberry sauce.

  • Ingredients:
  • 1 teaspoon green tea blend
  • "Raspberry tarte", Item No. 21124
  • 200 ml hot water (75 - 80° C) 
  • 1-2 tsp. sugar - to taste
  • 1-2 tbsp. tapioca pearls, Item No. 18610-250 
  • 50 g raspberries (fresh or frozen) 
  • 50 ml milk
  • Ice cubes
  • Whipped cream
  • Raspberry sauce

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Green tea blend
Sencha Raspberry Tart Raspberry-Cream note

tapioca pearls
diameter 0.8-1.0 cm
bag à 250g

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