FRAGRANT JASMINE TEA PANNA COTTA WITH LIME MACAROONS, RHUBARB SYRUP & CANDIED RHUBARB
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Mahesha Kularathna
- Sub Category Name
Food
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 2
Ingredients
Jasmine Tea Panna Cotta- 250ml of thickened cream
- 1 gelatin leaf
- 75ml milk
- 40g castor sugar
- 5 tea bags Dilmah Green Tea with Jasmine Flowers
- 3 egg whites
- ¼ cup castor sugar
- 1 cup almond meal
- 2 cups icing sugar
- Lime zest
- 150g of sugar
- 1 bunch of fresh rhubarb diced
- Fresh rhubarb
- Icing sugar
Methods and Directions
Jasmine Tea Panna Cotta- Bring the milk, cream and sugar mixture to simmering point and add in the tea bags and infuse for 3 minutes.
- Meanwhile soak the gelatin leaf in cold water until softened.
- Add the gelatin leaf to the mixture.
- Let cool slightly and pour into a mould and chill until firm.
- Whisk the egg whites and sugar until stiff peaks form.
- Sift the almond meal and icing sugar well and add in the egg whites, gently fold them together.
- Pipe the mixture onto a large baking sheet and bake for 15 minutes at 150C.
- For the filling beat together lime zest and 50g of softened butter together.
- Bring the mixture to a gentle boil until the rhubarb gets softened and the syrup become thick. Let chill slightly.
- Strain mixture through a fine sieve and chill completely.
- Thinly slice fresh rhubarb.
- Toss well with icing sugar. Bake at 50C until crispy.
- Unmold the Panna Cotta.
- Place a lime macaroon on top and garnish with mint syrup and candied rhubarb.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024
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