Hot/Cold Tea Liquid Gel

Yield

Yield

300 ml

Prep ingredients

• 100 g Ron Zacapa Solera Gran Reserva
• 200 g The Moment Tea Cordial
• 2 g Gracila gel
• 2 g Gelcrem Hot
• 2 g Green Food Colouring

Instructions

Make two versions using the same method: one with peach tea cordial, one with mint tea. The peach tea uses orange colouring while the mint tea uses green. Combine Zacapa with tea cordial in bowl over ice. Add Gracila and Gelcrem Hot and mix to dissolve while still cold. Heat in a pan to 90°C, stirring constantly. Once heated and gels are activated, pour back into a bowl over an ice bed and stir until cool. Note the liquid thickens as it cools. Once cold and starting to thicken, strain through a chinois (sieve) to break the molecules so it stays liquid. Store peach tea gel in the fridge at 5°C. Keep mint tea gel in a sous vide at 55°C. To serve, pour equal amounts of each into a glass on separate sides.