Bubble Tea Mousse Cups

Milk Tea Mousse
3 1/2 cups + 1/2 cup whole (3.25%) milk, divided
4 English Breakfast tea bags
1 tablespoon + 1 teaspoon unflavoured powdered gelatin
1 cup granulated sugar
1 cup whipping (35%) cream

Boba
1/2 cup uncooked boba (tapioca pearls)
Water (as directed by the boba packaging)
1 tablespoons packed brown sugar

1. Milk Tea Mousse: In a small saucepan over medium heat, bring 3 1/2 cups of the milk and the tea bags to a boil. Immediately turn off the heat and allow the tea to steep for 10 minutes.
2. Meanwhile, in a small bowl, add the remaining 1/2 cup milk. Sprinkle the gelatin on top of the milk. Do not stir. Allow the gelatin to bloom for 5 minutes.
3. Using a fine-mesh sieve, strain the milk tea into a medium bowl, pressing the tea bags gently with a spoon as you go to release all the milk. Discard the tea bags. Return the milk tea to the saucepan. Remove from the heat. Whisk in the milk and gelatin mixture. Transfer the mixture to a large bowl. Let cool for about 20 minutes, until it just begins to chicken to a pudding-like consistency.
4. Place the cream in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until the mixture looks light and fluffy and soft peaks form, about 1 minute. Add half of the whipped cream to the bowl with the milk tea and gelatin mixture. Gently fold in the whipped cream with a spatula, until mostly combined. Add the remaining whipped cream and fold until fully combined.
5. Divide the Milk Tea Mousse among six 16-ounce serving cups, leaving at least 2 inches of space at the top for the Boba. Place the mousse in the fridge to set, about 4 hours or overnight
6. Boba: Cook the boba in water according top package instructions. Drain and rinse with lukewarm water.
7. Transfer the boba to a small bowl. Add the brown sugar.
8. Assembly: To service, to peach cup of Milk Tea Mousse with freshly made Boba and serve chilled.
9. Store leftover mousse without the boba in an airtight container in the fridge for up to 4 days. Make fresh Boba to serve leftovers.

Find more recipes, tips and tricks in our cookbooks, Jenna Rae Cakes and Sweet Treats and Jenna Rae Cakes at Home.