Cold Vice Versa Baked Donut

Wow your guests with a unique garnish – a donut “baked” with liquid nitrogen.

Quick to make, these soft, chewy “donuts” will be sure to complement any cocktail, or serve as a snack at your next afternoon tea get-together.

Pair these fun treats with a tea-infused julep!


Mix together our Organic Vanilla Rooibos, Queensborough gin, a few spoonfuls of cherry pureé and half a lime to make the perfect base to showcase these “donuts!”

Cold Vice Versa Baked Donut

Serves 1


  • 20 Grams
    TEALEAVES Shanghai Rose
  • 100 Grams
    Simple Syrup
  • 150 Millilitres
    Queensborough Gin
  • 200 Millilitres
    Whipping Cream
  • 2
    Egg Whites
  • 10 Grams
    Agar or Maltodextrin


  1. Boil the simple syrup with the tea until the syrup gets thick. Then double strain and let it chill at room temperature.

  2. Put all the ingredients together into a blender and blend it for 10 seconds.

  3. Add this mixture to the siphon and shake.

  4. Spray the mixture into the bowl liquid nitrogen and slowly cook until the foam gets the proper shape and soft to bite it. Make sure to use tongs to flip the donut so it cooks evenly

Tea in recipe
  • Shanghai Rose

    Shanghai Rose

    East meets West with fragrant lychee and rose petals coming together in this exotic blend.


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