Tea Foam With Buttermilk, Mint Ice Cream & Pismaniye

Tea Foam

• Heat the tea with the cream until it releases aroma and, then, add the mint leaves.
• Take off heat, set aside for 10 minutes and strain.
• Next, combine the prepared tea and cream mixture with buttermilk, icing sugar and cold proespuma.
• Finally, pour the entire mixture into a siphon and fill it with three CO2 cartridges.

Tea Infused Gel

• Brew the tea in water and add sugar and lime juice.
• Strain, and cook with agar for approx. two minutes, stirring continuously.
• Pour the thickened liquid into a baking tray and let cool.
• Next, blend the jelly at full speed in order to achieve a homogenous consistency.

Tea Ice Cream

• Heat the tea with the cream until it releases aroma. Take off heat, strain and set aside to cool.
• Add the chilled mixture into a blender and blend until a thick mixture is formed.
• Pout into a freeze-proof container and freeze.

Assembling and Garnishing

• Plate the dish by placing the ice cream in circular molds and filling them with the tea foam.
• Next, remove the rings and garnish using the pismaniye, pistachios, mint leaves and tea-infused gel.
• Sprinkle with lime powder and serve.