Additionally, these textured glasses are easy to grip, preventing spills and breakage.
Set aside.. Bring remaining 4 cups cold water to a boil in a medium saucepan over medium-high.Stir in salt, and return to a boil.
Add vermicelli; cook, stirring occasionally, until al dente, 1 to 2 minutes.Drain and rinse under cold water; drain well, and set aside.Whisk together cold milk and remaining 3 tablespoons rose syrup in a medium measuring cup with a spout; set aside..
Evenly layer 1 tablespoon chia seeds and 2 tablespoons vermicelli into 2 (12-ounce) serving glasses.Top each glass with about 2/3 cup jelly cubes.
(Reserve remaining jelly cubes for snacking.)
Gently pour 3/4 cup milk mixture into each glass; top each with 1/2 cup ice cream.Tien has devised a highly personal, individualized style of cooking that's as hard to categorize as it is to forget.
But then again, why would you want to?.Katianna Hong—The Charter Oak, St. Helena, California.
"We share our garden with Meadowood, and we have that same mentality of trying to highlight seasonal ingredients.We want to have technique in there, but in a subtle way that allows for a really fun, celebratory, shared dining experience.".