Citrus Friand and Dilmah Earl Grey Cream (gluten-free)
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Nicole Gomes
John Kelleher
- Sub Category Name
Food
Savory
- Recipe Source Name
Real High Tea 2014/15 Volume 2
Ingredients
Citrus purée- 1 lemon
- 1 orange
- Water to cover
- 180g citrus purée
- 4 eggs
- 180g castor sugar
- 180g almond powder
- 4g baking powder
- 2 Dilmah Gourmet Selection Earl Grey tea bags, opened
- 250g cream
Methods and Directions
Citrus purée- Place in a pot and cover with water.
- Simmer until tender (about 2 hours).
- Drain, cool and remove the seeds.
- Process the skin, flesh and juice to a smooth purée in a food processor.
- Grease a rectangular metal mould with oil spray and place on a baking sheet.
- Line the base with greaseproof paper.
- Preheat the oven to 160°c.
- Beat the eggs and sugar together (do not cream them) and fold in remaining ingredients, mix well.
- Bake until set (about 30 minutes).
- Infuse the loose tea in the cream for 2 hours.
- Strain the cream through a fine sieve.
- Whisk the infused cream to soft peaks, and quenelle onto the sliced citrus friand.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/11/2024
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