Matcha Strawberry Cloud

1. Prepare the strawberry cream: Combine strawberry purée and dairy cream. Froth using a handheld milk frother until smooth, light, and slightly thickened. Set aside.
2. Cold whisk matcha with MILKLAB Soy (200g) until smooth and fully dissolved.
3. Add sugar syrup and stir to combine.
4. Fill a serving glass with ice.
5. Pour the matcha soy base over the ice.
6. Gently layer the strawberry cream (40g) on top.

PRESENTATION DIRECTION

• Glassware: Tall clear glass
• Garnish: Light dusting of freeze-dried strawberry over the cream