Adapted From Momofuku Milk Bar
1 cup boiling water
4 tablespoons thai tea leaves
2 gelatin sheets
1/2 cup sweetened condensed milk
2 tablespoons dulce de leche
2 teaspoons tamarind paste
1/2 teaspoon salt
2/3 cup heavy cream
4 tablespoons sour cream
Soak the tea leaves in the boiling water for 30 minutes. Strain the liquid through a fine sieve. Bloom the gelatin. Heat the tea in a small saucepan until warm. Add the gelatin and stir until it is fully dissolved. Whisk in the condensed milk, dulce de leche, tamarind paste and salt and stir until ingredients are dissolved and fully incorporated.
Put the mixture in the fridge for about 20 minutes, whisking every 5 minutes or so. Check the consistency of the base; you don’t want th parfait to set fully, but it needs to be thick enough to fold in the heavy whipped cream.
Whisk the heavy cream and sour cream until the mixture reaches medium-soft peaks. Once the parfait has reached the right consistency, fold in a little of the whipped cream mixture. Add the remaining cream and fold until the mixture is completely smooth.
Pour into molds and tap on the countertop a few times to remove excess air bubbles. Freeze for at least 3 hours, or overnight.
Ginger and Kaffir Lime Infused Cream
1/4 cup heavy cream
2 slices ginger
4 kaffir lime leaves, ripped
Pour the cream into a small saucepan. Add the ginger slices and kaffir lime leaves. Heat gently until the cream is warm. Turn off the heat and let the cream infuse for 10 minutes. Strain the cream and refrigerate. Once completely chilled, whip the cream and keep in the fridge until ready to serve.