Almond, Rose with French Vanilla Parfait, Chocolate Doughnut, Caramelized Fig and Peppermint and English Toffee Tea Sauce
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James Mussillon
Jason Rodwell
- Sub Category Name
Combo
Appetisers
- Recipe Source Name
The Chefs and the Tea Maker - 2008
Ingredients
Caramelized Figs- 6 black figs
- Raw sugar
- 3 tea bags Dilmah Exceptional Peppermint and English Toffee
- 250ml Milk
- 3 Egg yolks
- 60g Castor Sugar
- 125g Flour
- 1 Egg
- 10g Sugar
- Pinch of Salt
- 20ml Water
- 10g Yeast
- 80g Butter (diced and softened)
- 55g Chocolate
- 35g Cream
- 10ml Muscat
- 20ml Dilmah Exceptional Italian Almond Tea
- 20ml Dilmah Exceptional Rose with French Vanilla
- 115g Castor Sugar
- 40ml Water
- 2 Eggs
- 2 Egg Yolks
- 200ml pouring Cream (whipped until medium peaks form)
Methods and Directions
Caramelized Figs- Cut the bottom and top portions off the figs. Sprinkle one side which is cut with sugar and caramelize with a blow torch or under a grill.
- Infuse the tea bags with the milk and remove tea bags. Cream the yolks and sugar together, pour over the hot milk and whisk together. Return to a saucepan and cook on a gentle heat to a coating consistency. Set aside to cool.
- Make the dough with flour, egg, sugar, salt, water and yeast.
- Knead in the butter one knob at a time. Knead until smooth.
- Leave in a bowl until the dough doubles in size and knock back. Roll out with a dough pin until it reaches 3mm thickness and cut into twelve 5cm discs with a pastry cutter.
- Glaze six discs with egg and place the chocolate balls in the centre. Place the remaining discs on top and press down using a 4cm pastry cutter.Freeze.
- When ready to serve, deep fry until it reaches a golden colour and sprinkle with sugar.
- Warm the cream and Muscat and pour over the chocolate to melt. Mix the ingredients together and leave to set. Scoop six balls with a Persian scoop for doughnuts.
- Heat the castor sugar and water in 130°C. Add the mixture with the eggs into a warmed bowl and whisk until pale in colour. Turn machine down to half speed and slowly pour the sugar mix down the side of the bowl, turn speed back onto high until the mixture turns pale, thick and cool. Add the tea into the mixture and fold in the whipped cream in three lots to maximise aeration. Pour into desired individual moulds and freeze overnight.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 25/11/2024
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