this is my 3rd flavor experiment of the year. i started with caramel fleur de sel, followed by the coffee ones with the really cool swipes, then these. the idea came from my pack of gryphon's vanilla sencha tea which i used it to infuse the shells a little.
very messy innards but oh-so-delicious. i paired them with a vanilla bean white choc ganache and a macha gelee center. something different from the usual buttercream-laden ones i usually do. gave the shells a swipe of macha powder mixed with a little boiling water, just like the coffee ones.
1 comments:
how do you infuse tea in the shell?
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