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Tibetan Po-Cha Pastry

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DETAILS ABOUT THIS MEAL
The classic Tibetan beverage Po Cha or butter tea, essentially made by churning tea, yak butter and salt, sure is an acquired taste… but our pastry chefs have found a place for it surprisingly in a dessert! Carefully brewed smoky Tibetan tea is folded into salted caramel-sauce (flavoured with a hint of cardamom) and layered between slices of tea-soaked vanilla sponge with butterscotch and whipped cream and topped off with ganache mousse cream, dark chocolate shavings and crushed praline. Serves 1.
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INGREDIENTS
Tea, Clove, Cardamom, Vanilla Sponge, Caramel Sauce, Dark Chocolate, Milk Chocolate, Whipped Cream, Butterscotch

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