"Get the Jelly Gourmet Roll in Motion in Macha Green and Chai Brown Latte for Tea as a Good Break for Rest and Relaxation..."
Ingredients A:
2 tsp. Matcha powder
2 tblsp hot water
2/3 c creme fraiche
2 tblsp Schnapps
50 g of white choco chip
Ingredients B:
3/4 c creme fraiche
1/2 c extracted black tea in a suffuser in boiled water
3/4 tsp ground cinnamon
1/4 tsp ground ginger
2 pinches ground cloves
3 tblsp corn syrup
2 tblsp Schnapps
2 tblsp cherry Liquer
Instructions A:
-Take pre-made white cake for the jelly roll in the frozen aisle for baked goods and thaw and roll in a cookie
sheet rubbed in cooking oil.
-Take green macha powder and hot water and whisk to a paste, add creme fraiche, Schnappa (peppermint) and
white chocolate (chips).
-To make the paste for the roll take a med. sauce pan over MED heat and stir until blended for 20 mins.
-Spread the sauce over the cake sheet and gingerly take one end and roll length wise into a tight roll and
set with a moist towel in the fridge overnite until it takes to itself.
-Take out to serve by slicing 1 1/2" rolls and serve in a rectangular long platter for tea.
Instructions B:
-Follow the same instructions as before with white cake roll on the pan, make the chai latte brown sauce with all t the spices added in a saucepan together with the sweeteners (corn syrup & liquers) and heat over MED and aside to cool at room temp.
-Spread he sauce onto the sheet of cake and roll together and encase in the moist toweling in the fridge overnite.
-Cut cross-wise in 1 1/2" rolls and serve also in a rectangular long platter for tea.
Instructions to Make the Tea with Cream and Sugar:
-Take your fine-bone China with tea pot, and tea cups (6-8) and boil 5 c of H2O and using a drop suffuser with 3-4
bags of tea and leave for 5 mins. until well steeped, pour successively into the cups and selectively add creme
and sugar with a cake or two in a second saucer.