Cha Yen iced tea

Soak the gelatine sheet in cold water.

Bring the Stand & Overrun (1) and Thai tea powder to the boil in a saucepan.

Cover and remove from the heat.

Set aside for 10 to 15 minutes.

Strain the cream with the Thai tea powder through a cheesecloth.

Reheat it, then add the soaked gelatine and white chocolate.

Stir until everything has dissolved.

Then add the remaining Stand & Overrun (2).

Mix again and refrigerate for 2 to 3 hours.

Heat the Stand & Overrun until it starts to bubble, add the Thai tea leaves, cover, and leave to infuse for 15 minutes.

Strain the leaves out of the cream and reheat until it starts to bubble.

Pour the cream over the white chocolate, leave to stand for a minute, then stir until the chocolate has completely melted.

Leave to cool for a while.