Coffee, milk & soba-cha sauce

by Cristabel Chia @ 22 Jan 2016

160ml milk
25g Guatemala Antigua coffee beans
145ml coffee-infused milk
60ml cream (35%)
18g sugar
2.5g gelatine sheets, bloomed
Soba-cha Sauce
170ml milk
20g soba-cha (buckwheat)
90g white bean paste
20g sweetened condensed milk

For the soba-cha sauce: Heat the milk and soba-cha in a saucepan over a low heat until hot. Remove and steep for a few minutues. Pour the soba-cha mixture into a mixing bowl, add in the white bean paste and sweetened condensed milk and whisk until sauce is smooth. Set aside.

Pour the milk over the coffee beans in a container and infuse overnight. Strain the coffee-infused milk to yield 145ml. Add in the cream, sugar, and bloomed gelatine and reheat the mixture until gelatine has dissolved. Pour the mixture into 6 serving glasses, top with soba-cha sauce and keep chilled. Serves 6.

Coffee, milk & soba-cha sauce

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