Ingredients
1 Pinch Saffron
1 oz. White Chocolate, melted
1 oz Cream, whipped
1/2 egg white, beaten to soft peaks
1/2 egg yolk
1/4 vanilla bean, scraped
1 tsp. Chinese Five Spice
2 oz. Cream
1 egg
2 oz. Dark Chocolate, Melted
1 oz. Black Tea
2 oz. Milk Chocolate
1 oz. Milk
Procedure
1. Combine first 6 ingredients and place into an espresso cup. Place in freezer for 2 hours to set
2. Combine the Chinese five spice, cream, dark chocolate, and egg, and place into a small cake mold. Bake at 350 degrees for 15 minutes.
3. Steep tea in milk for 5 min and then add milk chocolate. Puree the mixture while hot and pour into a shot glass.
