Preparation:
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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