Hi! I'm having some trouble choosing the technique to use in a dessert. I'm planning on making white chocolate bonbons and filling them with a yuzu and jasmine tea white chocolate ganache (I'm using Jasmine Bai Hao - although, admittedly, it's not at its freshest, which is why I'm using it for baking instead of drinking it). I've made a few attempts of brewing the tea strong enough so it could properly flavor the ganache. However, even if I do it at the correct temperature for this type of tea (85°C) and not for longer than 3 minutes, the huge amount of leaves it takes to get more flavor still makes it taste bitter. So I thought perhaps I could make use of a common technique used in cocktails: milk washing. I'd brew the jasmine tea the same way, but add milk and yuzu juice until it curdles, then strain the mixture and use that for my ganache. Question is: is that the best way to impart the tea flavor to the ganache? Would it have the same result if I just boiled the tea in heavy cream and used that (+ yuzu peels) instead? I know milk mellows out tannins, so in theory both things should yield a similar result, no? What do you think? Is there some other option I'm not thinking of? Thank you!
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