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Pan-Seared Branzino in Velvety Lemon Beurre Blanc
Crispy Filo Khachapuri
Honey Glazed Cheese Poppers
Creamy Pomodoro Gnocchi Soup
Crispy Cheesy Smashed Potatoes
Feta Bruschetta Salad with Creamy Dijon Vinaigrette
Dubai Chocolate Cheese Truffles
Loaded Ice Cream Pizza
Butter Pecan Cheese Buns
Cinnabun Cheese Roll
Strawberry Bliss Cheesecake Cookies
Café Latte Bundt Cake
Chocolate Praline Bâtons
S’mores Cheesecake Blondies
Berry Burst Cheese Muffins
Poached Pears in Silky Vanilla Créme
Lotus Cheesecake Ice Cream Pops
Lemon Créme Mille-Feuille
Triple Chocolate Leben Chill
Berry Brûlée Boba Frappé
Hello Cooks,
Shavuos is the season of sweetness— of fresh blooms, glowing kitchens, and flavors that linger long after the last bite. It’s a time to celebrate Torah and embrace the cherished minhag of enjoying dairy, a tradition that symbolizes purity, comfort, and renewal.
This year’s recipe collection was created with that spirit in mind. We’ve paired Mehadrin’s finest dairy with inspired touches: bold textures, delicate pairings, and thoughtful twists on timeless classics.
From first pour to final garnish, each recipe reflects the care and creativity that define your Yom Tov preparations. And every ingredient carries the Mehadrin promise: uncompromising standards, unmatched freshness, and quality you can trust.
So take a deep breath, tie on your apron, and bring something beautiful to the table.
Wishing you a deliciously elevated Yom Tov,
Warmest wishes,
The
Mehadrin Family
SAVORY RECIPES
Pan-Seared Branzino in Velvety Lemon Beurre Blanc
Branzino, known as European seabass, is served in many high-end restaurants around the world. The velvety texture and delicate consistency create a luxurious flavor, which elevates it above other fish dishes. The mozzarella garnish is easy to make and will refine the plate to Michelin levels!
8 Branzino fillets (European seabass)
4 tablespoons Mehadrin Butter, divided
1 teaspoon salt
½ teaspoon black pepper
Lemon Beurre Blanc:
1 cup dry white wine
¼ cup freshly squeezed lemon juice
5-6 thyme sprigs
½ teaspoon salt
Pinch black pepper
¾ package (6 oz.) Mehadrin European Style
Unsalted Butter, cubed
Roasted Mushrooms:
7oz. Shimeji (Beech) mushrooms, trimmed from base
2 tablespoons Mehadrin Butter, melted
¼ teaspoon salt
Mozzarella Tuile:
½ cup Mehadrin Shredded Mozzarella Cheese
Garnish:
Roasted tomatoes
Radish, thinly sliced
Fresh oregano
Sear the fish:
1. Heat a large skillet over medium high heat.
2. Pat the fillets dry on both sides with paper towels and season with salt and pepper.
3. Once the skillet is hot, add 1 tablespoon of butter, and add 2 fillets, skin-side down, for 3-4 minutes, searing until golden brown.
4. Carefully flip with a metal spatula and cook for another 2-3 minutes.
5. Add a tablespoon of butter for every 2 fillets and continue searing 2 fillets at a time.
6. Avoid moving the fish while searing—this helps form a crisp crust. Set the fillets aside on a platter.
Make the lemon beurre blanc:
1. In a saucepan over medium-high heat simmer the wine, lemon juice, thyme, salt and pepper until reduced by half, about 10 minutes.
2. Remove from heat and whisk in the butter, one cube at a time, until silky and smooth. Remove the thyme sprigs.
3. The sauce can separate if heated; if that happens, let it cool down and whisk again until you get a silky texture.
Roast the Mushrooms:
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, toss the mushrooms with melted butter and salt until evenly coated.
3. Spread on the prepared pan and roast for 15-20 minutes, or until the mushrooms are golden and crisp at the edges.
Mozzarella Tuile:
1. Lower oven temperature to 375°F and line a baking sheet with parchment paper.
2. Place piles of shredded mozzarella, about 1 tablespoon each, 2 inches apart, and flatten slightly with your fingers. Bake for 5-7 minutes until golden and bubbly.
3. Cool completely to crisp.
Plating:
1. Spoon the beurre blanc sauce in the center of the plate, add the roasted mushrooms and place the branzino fillets over it, skin side up.
2. Garnish with a mozzarella tuile, roasted tomatoes, sliced radish, and fresh oregano.
Yield: 8 Servings
Crispy Filo Khachapuri
Khachapuri is originally an iconic Georgian dish but we refined the dough to a filo crust instead. This is not only easier to work with, it also looks that much more elegant when plated. With the perfect blend of toppings and ingredients, this will become a staple for any elevated dairy meal.
12 filo sheets
3 tablespoons Mehadrin Butter, melted
8 oz. J&J Whipped Cream Cheese, room temperature
2 cups Mehadrin Shredded Mozzarella Cheese
½ cup Mehadrin Feta Cheese, crumbled
Cherry tomatoes
1 cup fresh spinach, chopped
1. Preheat oven to 350°F and prepare 2 parchment paper lined baking sheets.
2. Spread one filo sheet on a flat surface and brush with melted butter. Add another filo sheet on top and brush with butter.
3. Spread 2 tablespoons of cream cheese in the center of the sheet, leaving a 2 inch border around the edges.
4. Top with shredded mozzarella, crumbled feta cheese and a few cherry tomatoes.
5. Using your hands, crumple the filo sheets by pulling the right and left sides together, then repeat with top and bottom sides, creating a nest shape.
6. Transfer the filo nest to the prepared baking sheet. Repeat with the remaining filo sheets, making 6 nests in total.
7. Bake for 10-15 minutes, or until the filo nests are golden brown.
8. Sprinkle with chopped spinach and serve warm.
Yield: 6 Khachapuri nests
Cheese Poppers Honey Glazed
Cheese mixture:
1 (8oz.) J&J Whipped Cream Cheese
1 (8oz.) Mehadrin Farmer Cheese
½ cup Mehadrin Feta Cheese
Breading:
½ cup flour
1 teaspoon garlic powder
½ teaspoon kosher salt
1 large egg
¼ cup milk
1¼ cup panko breadcrumbs
Canola oil, for deep frying
Topping:
Hot honey or ½ cup honey and 1 teaspoon
red pepper flakes
Sliced almonds
Fruit jam
Personally, one of my favs! The mouthwatering contrast of flavors come together in a most delightful munch that is served along with hot honey, jam, and some almonds for crunch. Crispy on the outside with a creamy soft filling— what's there not to love?
Yield: 16 Poppers
1. Line a baking sheet with parchment paper and set aside.
2. In a bowl, blend the 3 cheeses with a hand blender until smooth.
3. Transfer the mixture to a piping bag, cut a 1 inch hole at the tip, and pipe dollops of the cheese mixture (small falafel ball size) onto the prepared baking sheet and freeze for 2 hours.
4. Remove from the freezer and let it thaw for 2-3 minutes. Wet your hands with water, roll each dollop into a ball and put them back on the pan in the freezer while you prepare the 3 bowl dredging station.
5. Mix the flour, garlic powder and salt in one bowl. Whisk the egg and milk in the second bowl. In a third bowl, add the panko crumbs.
6. Roll each ball in flour until fully coated and transfer to the egg mixture and coat; return to the flour bowl and roll again in egg mixture for a double coating. Finally, roll it in the panko, pressing the panko to ensure the balls are completely coated.
7. Heat a saucepan over high heat with 2 inches of oil, enough to submerge the balls.
8. Fry 4-5 balls at a time, gently turning them, for 30 seconds to 1 minute until golden brown; remove with slotted spoon and place them on a wire rack or a paper towel lined plate to drain.
9. Before serving, drizzle with hot honey, and top with sliced almonds. Serve with fruit jam.
Creamy Pomodoro Gnocchi Soup
Cheesy, warm and creamy, with bites of gnocchi—in other words, a perfect soup! This vegetable based broth with hints of tomato flavor is the ultimate comfort food and a unique twist on the old classic.
2 tablespoons Mehadrin Butter
1 medium onion, diced
1 large carrot, diced
2 celery stalks, diced
4 frozen garlic cubes
1 tablespoon salt
¼ teaspoon black pepper
1½ cups (2-6 oz. cans) tomato paste
4 frozen basil cubes
6 cups water
3 cups milk
16 oz. package gnocchi
½ cup heavy cream
3 tablespoons sugar
¾ cup Mehadrin Sour Cream
2 cups Mehadrin Shredded Mozzarella Cheese
Topping: Mehadrin Garlic Cheese’A’Lech
Fresh chopped basil
1. Heat butter in a soup pot over medium-high heat and add onion; cook for 5-6 minutes or until slightly golden.
2. Add carrots and celery and saute for an additional 5-6 minutes. Add the garlic cubes, salt and pepper and cook for another minute until fragrant.
3. Add tomato paste and basil cubes, stirring, and cook for 1 minute.
4. Add water and milk and bring the soup to a boil; lower the heat and simmer for 30 minutes, partially covered.
5. Blend the soup using an immersion blender until completely smooth.
6. Bring the soup back to a simmer and add gnocchi, heavy cream and sugar.
7. Simmer for 10 minutes, stirring occasionally to make sure the gnocchi aren’t sticking to the bottom.
8. Stir in sour cream and take the soup off the heat.
9. When serving, place a handful of shredded mozzarella cheese into each bowl before ladling the soup. Top with garlic Cheese’A’Lech and chopped basil.
Yield: 10 Servings
Feta Bruschetta Salad with Creamy Dijon Vinaigrette
The refreshing blend of arugula, quinoa, apple, and beets, make this salad as exciting as it is delicious. I can honestly say this one has it all—the lightness of a good crunch and the satisfaction of a flavorful dressing. Grab a crostini, pile on some salad and enjoy it in one satisfying bite!
Salad:
5 oz. Arugula
1 green apple, cut into matchsticks
1 beet, spiralized or julienned
¼ cup toasted almonds
½ cup red quinoa, cooked according to package directions
Bruschetta:
1 baguette, thinly sliced and toasted
½ cup Mehadrin Feta Cheese, crumbled
3-4 dates, cut into small pieces
Dressing:
¼ cup oil,
¼ cup honey,
¼ cup apple cider vinegar
¼ cup Mehadrin Sour Cream
1 tablespoon deli mustard
1 frozen garlic cube
¼ teaspoon salt
1. Add all dressing ingredients to a container; cover and shake until well combined.
2. Add all salad ingredients to a large bowl and toss with salad dressing.
3. Top the toasted baguettes with crumbled feta and dates and arrange them around the salad.
Dubai Chocolate Cheese Truffles
Dubai Chocolate is all the rage now and these truffles are worthy of the noise! An upgraded delicacy that takes your palate on a journey with every bite. The element of sophistication here places this recipe in the keeper collection!
Cheese Mixture:
1 (8 oz.) J&J Whipped Cream Cheese
1 cup confectioners’ sugar
1/2 package (4oz.) Mehadrin European Style
Unsalted Butter, softened
1 teaspoon vanilla extract
2 (3½ oz.) dairy chocolate bars, melted
Chocolate Coating:
2 (3½ oz.) white chocolate bars, melted ¼ cup pistachio paste
1. Add all of the cheese mixture ingredients to a medium bowl and beat, using a hand mixer, until the mixture is smooth and creamy. Transfer the bowl to the freezer for about 30 minutes, or until the mixture is firm.
2. Use a small cookie scoop or a tablespoon to scoop the filling, then roll it into a ball and place it on a baking sheet lined with parchment paper. Continue making balls with the remaining cheese mixture, then place the pan in the freezer for 10-15 minutes.
3. While the filling is chilling, stir the melted white chocolate and pistachio paste in a small bowl until smooth. Prepare another small bowl with the toasted kataifi.
4. Remove the truffles from the freezer and dip each ball into the melted white chocolate, using a fork to move the ball around to ensure each is fully coated.
5. Lift the ball out of the chocolate with the fork, letting the excess chocolate drip back into the bowl, and immediately transfer to the bowl with the toasted kataifi.
6. Roll the truffle ball thoroughly in the kataifi for an even coating.
7. Garnish with crushed pistachios.
Butter Pecan Cheese Buns
Dough:
1 cup warm milk
1 tablespoon instant yeast
½ cup sugar +1 tablespoon added to yeast
2 tablespoons vanilla sugar
2 eggs
¾ stick (6 tablespoons) Mehadrin Butter, softened
4 cups flour
Pinch of salt
Cheese Filling:
¾ cup Mehadrin Cottage Cheese
3 tablespoons confectioners’ sugar
1 tablespoon vanilla sugar
1 egg
Pecan Caramel:
2 cups pecans, toasted
1 stick Mehadrin Butter
½ cup brown sugar
¼ cup milk
¼ cup maple syrup
¼ teaspoon salt
1 egg, whisked, for brushing
¼ cup confectioners’ sugar, for dusting
The flavor combinations, enticing aroma, and pillowy texture made these buns a pure delight to create… and eat! I love how the buttery pecans compliment the rich creamy cheese filling. The end result is so incredible, I would boldly call these Bun Perfection!
Dough:
1. In the bowl of an electric mixer with a dough hook, combine the milk, yeast, and 1 tablespoon sugar and let it sit for 5 minutes until it gets foamy.
2. Add the remaining dough ingredients and knead on low speed until it becomes smooth and elastic, about 5-7 minutes.
3. Cover the bowl with plastic wrap and let the dough rise for 1½ hours, or until doubled in size.
Shape the Buns:
1. Once the dough has risen, punch it down and divide it into 12 equal pieces.
2. Shape each piece into a ball and place on a parchment lined baking sheet, leaving space between the balls.
3. Using the bottom of a narrow glass, press down gently in the center of each dough ball to create an indentation.
4. Brush the edges of each bun with the beaten egg.
Cheese Filling:
1. Add all cheese filling ingredients to a mixing bowl using a hand blender to blend until smooth and well combined.
2. Spoon the cheese filling into the indentation of each dough ball.
Bake the Buns:
1. Preheat the oven to 350°F and bake the buns for 20-25 minutes, until golden brown.
Make the Pecan Caramel:
1. Add all caramel ingredients besides the pecans to a saucepan over medium heat, stir to combine, and bring the mixture to a simmer; let it simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
2. Remove from heat and stir in the toasted pecans until well coated in the caramel sauce.
3. Spoon the pecan caramel sauce over the buns and dust with confectioners’ sugar.
Yield: 12 Buns
Café Latte Bundt Cake
As a coffee lover, I couldn’t resist creating this Café Latte Bundt Cake with a creamy cheese filling—it’s like having your favorite latte and cheesecake in one bite! The rich coffee-flavored cake pairs perfectly with the velvety filling, making it an irresistible treat. Perfect for a large crowd, or as something to complete your kiddush table, this elevated classic is guaranteed to be a winner.
Cake:
¾ package (6oz.) Mehadrin European Style Unsalted Butter, room temperature
1 ¼ cup sugar
1 tablespoon baking powder
3 eggs
1 teaspoon vanilla extract
1 cup J&J Iced Cappuccino
2 ¼ cups flour
Cream cheese filling:
8 oz. J&J Whipped Cream Cheese
⅓ cup sugar
1 egg
½ teaspoon vanilla extract
Glaze:
1 cup confectioners’ sugar
3 tablespoons J&J Iced Cappuccino
Topping:
Mehadrin Whipped Cream
Batter:
1. Preheat the oven to 350°F and grease and flour a Bundt pan.
2. In the bowl of an electric mixer (or with a hand mixer) beat the butter, sugar, and baking powder, until fluffy, about 2-3 minutes. Beat in eggs one at a time; add the rest of the batter ingredients and beat until well combined.
Cheese Filling:
1. In a medium bowl, beat all ingredients until smooth and creamy and set aside.
Assemble the cake:
1. Pour half of the cake batter into the prepared Bundt pan.
2. Spoon cream cheese filling evenly over the batter; avoid touching the edges of the Bundt pan, and top with the remaining batter.
3. Bake for 45-55 minutes, or until a toothpick inserted into the cake, not the filling, comes out clean.
4. Cool in the pan for 15-20 minutes, then turn out onto a wire rack to cool completely.
Glaze:
1. In a small bowl, whisk the confectioners’ sugar with the 3 tablespoons of reserved cappuccino until smooth and drizzle over the cooled cake. Top with Mehadrin whipped cream.
Chocolate Praline Bâtons
I have a soft spot for desserts that look stunning but are secretly easy to make. Their remarkable presentation speaks for itself. Though these take minutes to assemble, their appearance will have your guests thinking you're a professional pastry chef! A sweet little secret just for us to share.
1 Mehadrin Cheese Snack
¼ stick (2 tablespoons) Mehadrin Butter, softened
2 tablespoon praline paste
8 Minor chocolate bars
Garnish:
¼ cup hazelnuts, cut in half and toasted
1 chocolate bar
Yield: 8 Bâtons
Prepare the Praline Cream:
1. Using a hand mixer, beat the cheese snack, butter, and praline paste until smooth and well combined.
Assemble the Chocolate Bâtons:
1. Transfer the praline cream into a piping bag fitted with a star tip.
2. Pipe the cream onto each chocolate bar, covering the surface.
Garnish:
1. Place a few toasted hazelnut halves on top of the piped cream on each chocolate bar.
2. Using a sharp knife, cut thin strips of the chocolate bar and place it over the piped frosting.
S’mores Cheesecake Blondies
Blondie Base:
2½ sticks Mehadrin Butter, softened
1½ cups brown sugar
2 teaspoons vanilla extract
½ cup marshmallow fluff
2 eggs
2 cups flour
1 teaspoon baking powder
¼ teaspoon salt
1 (3½ oz) bar milk chocolate, chopped
1 (3½ oz) bar dairy white chocolate, chopped
Cheesecake Topping:
12 oz. J&J Whipped Cream Cheese, softened
8 oz. Mehadrin Farmer Cheese
¾ cup Mehadrin Sour Cream
¾ cup granulated sugar
1 teaspoon vanilla extract
3 eggs
Frosting:
8 oz. J&J Whipped Cream Cheese
1 cup marshmallow fluff
Topping:
Mini marshmallows, toasted (in broiler for a few seconds or with a kitchen torch)
Some flavor combinations are a no brainer! S’mores and Cheesecake together has me smiling just thinking about it. The fluffy consistency is as unique as the sensational frosting on these bars. Simple enough to bake, yet worthy enough for a discerning palate.
Yield: 20 Squares
Blondie:
1. Preheat oven to 350°F and line a 10x15 inch baking pan with parchment paper, allowing some overhang for easy removal later.
2. In a large mixing bowl, cream the butter and sugar until light and fluffy.
3. Add the vanilla and marshmallow fluff and continue beating until well combined.
4. Add the eggs, one at a time, beating after each. Add the dry ingredients and mix until fully combined; then fold in the chocolate chunks and set aside.
Cheesecake:
1. In a medium mixing bowl, add all cheesecake ingredients and use a hand blender to blend everything together until it’s smooth and well combined.
Assemble the bars:
1. Spread the blondie batter evenly in the prepared pan. Grease the back of a spoon and use it to smooth the batter.
2. Pour the cheesecake mixture on top of the blondie layer and bake for 30-35 minutes, or until the cheesecake is set and slightly brown; Let it cool completely on a wire rack.
Frosting:
1. Beat the cream cheese and marshmallow fluff until smooth and spread it over the cheesecake layer with a knife or offset spatula.
2. Refrigerate for 2 hours or overnight, then cut into squares and garnish with toasted mini marshmallows.
Berry Burst Cheese Muffins
Nothing says summer charm quite like a blueberry muffin. A refreshing treat to brighten any occasion with a subtle tartness that transforms the flavor into something extraordinary. Whether you choose to plate these individually or on a buffet tray, these muffins will surely receive the attention they deserve!
Muffin Batter:
1 cup Mehadrin Cottage Cheese
1 cup sugar
2 large eggs
½ stick (4 tablespoons) Mehadrin
Butter, melted
1½ cups all purpose flour
2 teaspoons baking powder
1 cup fresh or frozen blueberries
Buttercream frosting:
3/4 package (6 oz.) Mehadrin European
Style Unsalted Butter, room temperature
1 cup confectioners’ sugar
1 teaspoon vanilla extract
Garnish:
½ cup blueberry jam
2 tablespoons Mehadrin Sour Cream
12 pipettes
Confectioners’ sugar, for dusting
Make Muffins:
1. Preheat oven to 375°F and line 2 muffin tins with paper liners.
2. In a bowl, beat the cottage cheese, sugar, eggs, and butter until smooth.
3. Add the flour and baking powder and continue to beat until fully combined, then fold in the blueberries.
4. Fill muffin tins ⅔ full and bake for 20-25 minutes until a toothpick inserted comes out clean.
5. Remove from muffin pans and cool completely on wire rack.
Frosting:
1. Add the frosting ingredients to a bowl and beat until well combined.
2. Transfer to a piping bag with a large star tip and pipe the frosting over the muffins.
Garnish:
1. Dust the muffins with confectioners’ sugar
2. Mix the blueberry jam with the sour cream in a small bowl until combined and smooth.
3. Fill the pipettes and stick one into each muffin.
Yield: 12 Muffins
Poached Pears in Silky Vanilla Créme
1 bottle dry red wine
2 lemons, sliced
⅓ cup honey
⅓ cup sugar
1 cinnamon stick
6 pears, peeled, bottom of core removed, leaving stem attached
¼ cup chopped pistachios for garnish
Crème:
4 oz. J&J Whipped Cream Cheese
2 (3½ oz. each) Mehadrin Vanilla Puddings
½ cup heavy cream
1 (3½ oz.) dairy white chocolate bar, melted
2 tablespoons confectioners’ sugar
Elegance and finesse on a plate. A classic French dessert that is a delight both to the eye and the palate. I love that it’s simple to prepare and assemble. The richness of the color and taste will make this exquisite dish the talk of your table. The delightful aromas that will fill your home as you create them will truly make the experience worthwhile!
Yield: 6 Servings
Poach the Pears:
1. In a large pot, combine the wine, lemon, honey, sugar, cinnamon stick, and pears over mediumhigh heat and bring to a steady simmer.
2. Cook uncovered for 25-30 minutes, until the pears absorb the color of the red wine and are cooked through.
3. Carefully remove them from the pot with a large slotted spoon and set aside.
4. Let the remaining liquid cook for 10-15 minutes, until it reduces to a light syrup.
Crème:
1. In a mixing bowl using a hand mixer, beat the cream cheese, vanilla puddings, heavy cream, chocolate and confectioners’ sugar until smooth and creamy.
Plating:
1. Spread a swirl of the crème on each plate. Place a poached pear upright in the center.
2. For an elevated presentation, after you’ve placed the pear on the plate, slice vertically from the stem down around the whole pear, and gently push down to fan out the pear.
3. Drizzle the wine reduction syrup over the pear and garnish with chopped pistachios.
Lotus Cheesecake Ice Cream Pops
Shavuos is a delightful Yom Tov! Cheese, flowers, warm weather, and everything wonderful. Somehow these Lotus pops personify all that for me. The cold sweetness, and the incredibly indulgent taste of Lotus make this the perfect addition to your Yom Tov dessert tablescape. These are fun and easy to make—get your kids in the kitchen and feel free to get creative with the topping décor.
Brown dairy chocolate and white dairy chocolate, melted in separate bowls
Lotus cookies, crushed
1. Line a 7 x 9 inch baking pan with parchment paper.
2. In a medium bowl of a stand mixer or using a hand mixer, beat the ice cream, cream cheese and Lotus cream until smooth. Pour the mixture into the prepared pan and freeze.
3. Once solid, use a Lotus cookie as a guide and cut into rectangles slightly smaller than the cookie.
4. Sandwich the ice cream between two cookies and poke a popsicle stick into the ice cream pop.
Garnish:
1. Dip the top of the ice cream pop on an angle into the melted chocolate, drizzle with more chocolate and sprinkle with crushed cookies.
2. Keep in the freezer until serving.
Yield: 10 Pops
Berry Brûlée Boba Frappé
As much as I love coffee and chocolate, a refreshing change is more than welcome! Light and fruity, every mouthful tastes of summer and fun. The boba element makes this a truly exciting textural experience. Trust me on this one, try it—you’ll be hooked.
Strawberry Shake:
3 cups frozen strawberries
1 Mehadrin Vanilla Yogurt
2 cups Mehadrin Vanilla Ice Cream
¼ cup milk
1 cup strawberry boba balls
Creme Brulee Cream:
2 (3½ oz. each) Mehadrin Vanilla Puddings
¼ cup heavy cream
2 oz. J&J Whipped Cream Cheese
¼ cup confectioners’ sugar
Topping:
Mehadrin Whipped Cream
Strawberry sauce
Sugar shards, (recipe to follow) optional
Yield: 4 Servings
Make the Shake:
1. Blend the strawberries, yogurt, ice cream and milk in a blender until smooth.
Make the Crème Brûlée Cream:
1. In a bowl, beat puddings, heavy cream, cream cheese and confectioners’ sugar until smooth and set aside.
Assemble the Frappé:
1. Set up 4 large glasses and add ¼ cup boba balls to each one.
2. Using a spoon, spread a thick strip of créme brûlée cream inside the glass, above the boba balls.
3. Pour the strawberry shake into the glass and garnish with whipped cream, strawberry sauce, and caramelized sugar shards.
Make the Sugar Shards:
1. Line a tray with parchment paper and set aside.
2. Add ½ cup sugar and 2 tablespoons water to a small saucepan over medium heat. Swirl the pan to help dissolve the sugar.
3. When the sugar is dissolved, turn the heat to medium-high and allow the mixture to bubble until it starts to turn golden, about 10-15 minutes.
4. Pour the liquid sugar onto the prepared tray. Let it cool, and once hardened, break into random shapes.
