Dilmah Citrus

Bergamot cream

• Boil the Bergamot puree and lemon zest.
• Add egg and sugar
• Cook till 85C°
• Remove from the fair and add gelatine.
• Keep until 32C°
• Add the soft butter and blend it

Bergamot and Blood orange gelee

• Add the puree and orange zest into the cooking pot and boi
• Once start to boil, add the sugar & pectin into the mixture and mix well.
• Boil two minutes and remove from the heat.
• Add the mixture in to the mould and keep in the freezer.

Almond crumble

• Mix All the ingredients together.
• Make roll.
• Keep in the freezer until frozen.
• Once it frozen grate into the baking tray using grater.
• Bake at 180C 10 to 12 minutes.

Chocolate Frangipane

• Warm the coconut oil, trimoline, sunflower oil and coconut milk.
• Add all the dry items and mix well.
• Bake 170C 12 to 15 minutes.

Earl grey Bavarois

• Boil the milk and cream with tea
• Then remove the tea
• Mix sugar and egg yolk
• Cook with the milk and cream until 85C°
• Remove from the heat and add gelatine

Gianduja Milk Chocolate mousse

• Bring milk, eggs, and hazelnut praline to 83°C.
• Pour onto the chocolate and mix well.
• Add the gelatine.
• When the emulsion reaches 39°C add the semi-whipped cream to lighten.

Earl Gray and ginger Glace

• Boil the water with tea and ginger.
• Keep few minutes to absorb the colour and the flavour.
• Strain the mixture and boil again with sugar.
• Once boiling add the pectin and boil two minutes.
• Once boiling add the pectin and boil two minutes.
• Keep in the chiller.
• Use the glace in 35 C for cake glazing.

Earl Gray Ganache

• Boil the cream with Dilmah earl grey tea and keep 10 minutes for infusing.
• Strain the cream and boil with glucose, sorbitol and ginger.
• Remove from the heat and add the chocolate.
• Blend well.

Choux

• Boil milk with the butter.
• when it is boil add the flour sugar and salt.
• Cook it un till become Dough.
• Put the mixture into the mixing bowl and put all the egg and mix with Wisk.
• Bake 180 C° 30-35 min

Raspberry Kappa Glace

• Use the sugar, glucose, puree, and water to make a syrup.
• Sprinkle on the Kappa Gum and bring the mixture to the boil.
• Leave to cool slightly.
• Once it is at 70(-80°C can use for Deeping.

Raspberry coulis

• Add all the ingredients together and boil.

Bergamot & Yoghurt Ice cream

• Boil the sugar, dextrose, milk, and cream.
• Slowly add the Bergamot puree and the yoghurt into the mixture.
• Add the stabilizer and cook well.
• Place the mixture into the ice cream machine.

Sesame Tuile

• Add the sugar, glucose, and butter into the cooking pot.
• Cook till 106C.
• Add the sesame and keep until cool.
• Bake 180C 10 to 12 minutes.

Blood Orange Foam

• Blend the puree, sugar and lecithin and use the foam kit to make the foam.

Activated charcoal Mix for black stamp

• Mix the Powder and oil together.

Hibiscus Past for stamp

• Boil All together.
• Blend well and strain.
• Reduce the syrup until become thick cream.