Coconut and Mango Tea Infused Mousse, Lemongrass and Spearmint Tea Infuse Sponge, Coconut Sago with Coconut Chocolate Shell and Cocoa Nibs
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Clinton Vadual
Sarwar Alam
- Sub Category Name
Drink
- Recipe Source Name
Afternoon tea for the 21st Century - UAE
Teas Used
Ingredients
- Coconut puree 500grm
- Coconut mango tea 5grm
- Sugar 125grm
- Gelatin 6 leaves
- Whipping cream 750grm
- Milk 500grm
- Sago 50grm
- Sugar 25grm
- Coconut puree 350grm
For the dough:
- Flour 100grm
- Flour 100grm
- Butter (room temperature) 35grm
- Sugar 7.5grm
- Vanilla essence 1.5grm
- Fresh yeast 5grm
- Salt 1grm
- Water 4 ml
- Egg 125grm
- Water 200ml
- Sugar 100grm
- Lemongrass and Spearmint tea 2grm
- 53% dark chocolate 100grm
- Cocoa butter 10grm
Methods and Directions
- Coconut puree
- Soak gelatin in cold water then squeeze excess water from gelatin keep aside.
- Heat coconut puree with coconut and mango tea then strain to fine sieve then add sugar and gelatin to puree and stir till gelatin dissolve.
- Fold in whipped cream.
- Double boil milk and sago and cook till sago is done, add sugar and coconut puree.
- Combine flour, butter sugar, vanilla and yeast in an electric mixer bowl fitted with paddle attachment. Add 100rgm of eggs and beat on a minimum speed for 4 min.
- Scrape sides add remaining egg, water and salt increase speed and beat for 6 minutes.
- Remove bowl from mixer cover loosely to prevent crust from forming. Let rest for 30 minutes.
- Preheat the oven to 170C.
- Lightly spray silicon mould pipe dough mixer in mould and let rest at room temperature for another 30 minutes to prove until the dough fills 2/3 of the mould bake the baba sponge for 20 minutes.
- Bring all the ingredients to a boil and strain.
- Place baba sponge in a dish and pour syrup and drain excess syrup.
- Pipe mousse in mould and let set slightly in a blast chiller.
- Sprinkle cocoa nibs pipe coconut sago and lightly press soaked baba into mousse.
- Place other half of mould on top and pipe more mousse into the mould till filled.
- Place mould in freezer till completely set.
- Dip in chocolate.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 28/12/2024
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