BANANA PARCEL SERVED WITH DILMAH ROSE AND FRENCH VANILLA TEA CUSTARD AND BERRY SAUCE
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Khairul Akmal Arbaei
Raventhran a/l Jayatheeson
Dining at the opulent Dorsett Grand Subang which is nestled in the heart of Subang Jaya, is an endless pleasurable affair with the vast international and local specialities available. Represented by Raventhran a/l Jayatheeson & Khairul Akmal Arbaei.
- Sub Category Name
Combo
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Teas Used
Ingredients
Banana Parcel- 350g banana
- 50g brown sugar
- 50g prunes
- 30g cinnamon powder
- Melted butter, as needed
- Filo pastry, as needed
- 100g Dilmah Rose with French Vanilla Tea
- 500g fresh milk
- 250g brown sugar
- 10g saffron
- 40g custard powder
- 300ml raspberry purée
- 100g blueberry, frozen
- 200g sugar
Methods and Directions
Banana Parcel- Flavour the banana with cinnamon and brown sugar. Then add in the prunes.
- Wrap it in the filo pastry. Bake it at in 200°C for 20 minutes
- Boil the liquid and add in all the ingredients.
- Cook until it thickens.
- Boil all the ingredients until thick.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/11/2024
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