Ingredients:
Group A
Matcha powder – 10g
Icing sugar – 30g
Pinnacle Instant Custard Mix – 40g
Group B
Full Cream Milk – 200g
Group C
Mauri Non-Dairy Whip Topping – 200g
Condensed Milk – 40g
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Product Method:
- Using whisk, whip Group C at high speed until achieve soft peak
- Mix Group A and B together until homogenous and mix into Group C at low speed.
- Freeze for minimum 3 hours before serve.
