
Cold Vice Versa Baked Donut Dish
COOKING WITH TEA
Cold Vice Versa Baked Donut
Wow your guests with a unique garnish – a donut “baked” with liquid nitrogen.
Pair these fun treats with a tea-infused julep!
Mix together our Organic Vanilla Rooibos, Queensborough gin, a few spoonfuls of cherry pureé and half a lime to make the perfect base to showcase these “donuts!”
Cold Vice Versa Baked Donut
Servings: 1
Keywords: Dessert, Snack
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 15 mins

Ingredients
- 20 Grams TEALEAVES Shanghai Rose
- 100 Grams Simple Syrup
- 150 mL Queensborough Gin
- 200 mL Whipping Cream
- 2 Egg Whites
- 10 Grams Agar or Maltodextrin
Instructions
- Boil the simple syrup with the tea until the syrup gets thick. Then double strain and let it chill at room temperature.
- Put all the ingredients together into a blender and blend it for 10 seconds.
- Add this mixture to the siphon and shake.
- Spray the mixture into the bowl liquid nitrogen and slowly cook until the foam gets the proper shape and soft to bite it. Make sure to use tongs to flip the donut so it cooks evenly.