• 2 tea bags Dilmah t-Series Italian Almond Tea
• 21g Gelatine
• 400g Sugar
• 120g Water
• 160ml Corn syrup
• 60g Water
• 1.5g Salt

Infuse the tea in the water. Hydrate the gelatine
and mix with the tea in a mixer machine and mix
until the gelatine looks like meringue. In a sauté
pan mix the rest of the ingredients and heat on the
fire until you get a caramel. Then mix it with the
gelatine and turn the speed up on the mixer. Then
put everything in a mould and let it set for a few
minutes until it cools down.