A HUMANITARIAN’S TREAT
0 made it | 0 reviews
Ellen Dong
Kenny Chen
Sustainably-farmed baby vegetables, goat’s cheese cream, garden herbs served with a Dilmah Mandarin & Marzipan Pekoe infusion dressing.
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Dilmah Real High Tea Global Challenge 2015
Ingredients
- 3 pcs organic Baby Carrot
- 3 pcs organic Radish
- 20g Mushroom
- 40g Arugula
- 10g Frisee
- 10g organic French Bean
- 5g Basil
- 10g Flat-leaf Parsley
- 2g Himalaya Rock Salt
- 2g Sarawak Black Pepper
- 200g Goat Cheese
- 200g Cream Cheese
- 100g Sour Cream
- 5g Chives
- 20ml Dilmah Mandarin & Marzipan Pekoe Tea
- 500ml Water (for Mandarin & Marzipan Pekoe Tea)
- 200ml Water (for French bean)
- 5g Balsamic Vinegar
- 80g Extra Virgin Olive Oil
- 500ml water
- 5g Agar Agar
- 400g Flour
- 80g Soft Butter
- 160ml Water
- 10g Salt
Methods and Directions
Method for Goat Cheese Cream and Veges- Combine cream cheese, goat cheese and sour cream together. Add the Chives.
- Bring water to boil and add the Dilmah Mandarin & Marzipan Pekoe tea, infuse for 5 minutes (to get a stronger taste), strain and let cool.
- Shave the organic baby carrots & radish and place in the cold tea.
- Bring water to boil, add salt and boil the French bean. Remove from the heat and cool down in ice water bath. Add the French beans to the cold tea and let infuse overnight.
- Combine extra virgin olive oil & Dilmah Mandarin & Marzipan pekoe tea. Place in vacuum bag and Sous Vide at 63°C. for 10 hours.
- Sauté the Mushrooms with Extra virgin olive oil, add salt & pepper and add balsamic. Set aside and let it infuse overnight.
- Boil the Aqua fresh water and let infuse the tea for 5 minutes (to get a stronger taste), strain and combine with Agar Agar and bring to boil.Pour into a 0.5 cm height tray and set aside.
- Combine all together to form a dough. Let it rest overnight. Roll out at 2 mm and arrange in the required form. Bake at 150 °C for 10 minutes.>
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024
Saved to Favorites
I Made It
You've made it: times
All cooks: