I tested two versions of the same tea dessert — and one of them I couldn't even finish.

Da Hong Pao milk pudding: tea jelly on the bottom, silky roasted oolong milk pudding on top. Two layers, one bowl, and the most comforting autumn dessert I've made so far.

I tried it with both gelatine and white jelly powder — and the results were very different. One was predictable and beautiful. The other? Not my type of jelly!

Feel free to download the recipe and experiment yourself — I can't wait to see what you make!

Watch how we make it here.