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Dessert Recipes

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A carefully curated selection of modern desserts using 85C’s specialty syrups, powders, and teas. Whether it’s panna cotta, mousse, or macarons, these recipes blend Asian-inspired flavors with international dessert favorites, ideal for restaurant and café menus.

Yuzu Cheesecake Glaze

Brighten your cheesecake offerings with the refreshing citrus flavor of 85C Yuzu Syrup. This simple glaze adds an elegant finish and a modern Asian twist, perfect for upscale cafés and dessert shops.

Yuzu Cheesecake Glaze
Ingredients
  • 1 whole cheesecake
  • 50ml 85C Yuzu Syrup with pulp
Instructions
  1. Warm 85C Yuzu Syrup slightly.
  2. Spread evenly over cooled cheesecake.
  3. Chill until syrup sets.
  4. Slice and serve.

Thai Milk Tea Panna Cotta

Smooth and creamy panna cotta blended with 85C Thai Milk Tea Powder. This indulgent dessert brings together rich creaminess and fragrant tea flavor, ideal for café menus looking to offer a contemporary Asian-inspired dessert.

Thai Milk Tea Panna Cotta
Ingredients
  • 200ml brewed black tea
  • 20g 85C Thai Milk Tea Powder
  • 500ml heavy cream
  • 80g sugar
  • 10g gelatin
Instructions
  1. Brew black tea and dissolve 85C Thai Milk Tea Powder.
  2. Heat cream and sugar until dissolved.
  3. Combine with tea mixture.
  4. Add softened gelatin.
  5. Pour into molds and refrigerate until firm.

Wintermelon Jelly Cups

Light, refreshing jelly cups infused with authentic 85C Wintermelon Syrup. These delicate desserts are easy to prepare and ideal for cafes seeking a low-sugar, cool treat that appeals to all ages.

Wintermelon Jelly Cups
Ingredients
  • 500ml clear gelatin base
  • 100ml 85C Wintermelon Syrup
Instructions
  1. Combine 85C Wintermelon Syrup with prepared gelatin base.
  2. Pour mixture into individual cups.
  3. Refrigerate until set.
  4. Serve chilled.

Cocoa Mousse

Decadent yet light, this cocoa mousse features 85C Cocoa Powder for a balanced chocolate flavor. A versatile, elegant dessert suited for both casual cafés and upscale restaurant menus.

Cocoa Mousse
Ingredients
  • 40g 85C Cocoa Powder
  • 400ml heavy cream
  • 50g sugar
  • 200ml whipped cream
Instructions
  1. Whisk 85C Cocoa Powder and sugar into cream until thick.
  2. Fold in whipped cream gently.
  3. Spoon into serving cups.
  4. Chill until firm.

Earl Grey French Macarons

Delicate macarons infused with 85C Earl Grey Tea. Perfect for afternoon teas or high-end cafés.

Earl Grey French Macarons
Ingredients
  • 30ml brewed 85C Earl Grey Tea
  • 120g almond flour
  • 200g powdered sugar
  • 100g egg whites
  • 150g granulated sugar
  • 200g Earl Grey buttercream
Instructions
  1. Brew 85C Earl Grey Tea and cool.
  2. Mix almond flour and powdered sugar.
  3. Whip egg whites with sugar to stiff peaks.
  4. Fold in dry ingredients and tea.
  5. Pipe batter onto trays.
  6. Rest 30 minutes before baking at 150°C.
  7. Fill with buttercream once cooled.

Disclaimer: All recipes are designed for café and dessert shop applications using 85C premium ingredients.