CHOCOLATE, CITRUS AND TEA
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Rob Rademaker
Joost Van der Hoven
A celebration of Dilmah’s English Breakfast Tea infused into chocolate glaze, milk foam, Agar Agar gel, tea marinated orange segments and delicious crumble, all served with a decadent milk chocolate mousse topped with orange gel and honey crispies.
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Dilmah Real High Tea Global Challenge 2015
Teas Used
Ingredients
Milk Chocolate Mousse- 150g Valrhona milk Chocolate
- 100g Cream
- 4g Gelatin
- 250g Whipped Cream
- 3oog Sugar
- 200g Cream
- 150g Water
- 100g Cacao powder
- 13g Gelatin
- 10g Dilmah English Breakfast Tea
- 300g Full Fat Milk
- 30g Honey
- 1g Salt
- 4g English Breakfast Tea
- 65g Sugar
- 60g Glucose
- 70g Honey
- 40g Water
- 20g Baking Soda
- 500ml Water
- 100g Honey
- 10g English Breakfast Tea
- 6g Agar Agar
- 500ml Orange Juice
- 50g Honey
- 6g Agar Agar
- 100ml Orange Juice
- 20g Honey
- 2g English Breakfast Tea
- 1 Piece Orange
- 100g Sugar
- 100g Flour
- 100gr Butter
- 20g English Breakfast Tea
Methods and Directions
Chocolate Mousse- Boil sugar, cream and water. Add the cacao powder and boil for 2 minutes. Add gelatin to tea, let infuse for 10 minutes. Strain and cool. Use this too glaze the chocolate mousse.
- Boil sugar, cream and water. Add the cacao powder and boil for 2 minutes. Add gelatin to tea, let infuse for 10 minutes. Strain and cool. Use this to glaze the chocolate mousse.
- Bring the milk with the honey to a boil, infuse the tea for 8 minutes, strain and add salt to taste. Make foamy with a hand blender.
- Heat up the sugar, glucose, honey and water to 170°C. Take the pan off the fire and add the baking soda. Mix well and pour into a buttered dish. Let cool completely and break into small pieces.
- Boil everything together and let the tea infuse. Strain, let set and blitz.
- Boil everything together. Strain, let set and blitz.
- Boil the orange juice with the honey, infuse with the English Breakfast tea and marinate the orange in this.
- Mix ingredients together, as for a traditional crumble, and bake in the oven for 20-25 minutes or until golden.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/11/2024
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