Yield: 4 servings. 1 cup whole milk 1 cup skim milk 1/4 cup lemongrass, chopped 1 slice ginger, smashed 5 cardamom pods, crushed 1 vanilla bean 1 Tbsp. fennel seeds 3 Tbsp. sugar 1/4 cup tapioca, cooked in coconut milk 1/2 cup pineapple, diced 1/2 cup ZespriTM Gold Kiwifruit, diced 1 Tbsp. mint, chopped 1/4 tsp. Korean red pepper Mix both milks with lemongrass, ginger, cardamom, vanilla bean, fennel seeds and sugar. Bring to a boil and then let mixture infuse in refrigerator overnight. ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.