FRUIT RUBIK’S CUBE WITH VANILLA FLAVOURED CHANTILLY CREAM
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Ekapoj Yamlamai
Cherdphong Sonkanok
Renew and recharge at one of Bangkok’s finest five star hotel addresses for business or pleasure – the Westin Grande Sukhumvit Hotel Bangkok. Savour the epicurean offerings where award-winning venues serve delectable, well-balanced cuisines in inspiring settings. Represented by Cherdphong Sonkanok & Ekapoj Yamlamai.
- Sub Category Name
Food
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Teas Used
Ingredients
- 100g dragon fruit, peeled
- 2 pc kiwi fruit, peeled
- 100g papaya, peeled
- 100g mango, peeled
- 100g strawberry, hulled
- 100g vanilla flavoured Chantilly cream
- 0.5 leaf gelatin
- Dilmah Mango & Strawberry Tea, brewed as per pack instructions
Methods and Directions
- Dice all fruits into perfect even squares of 0.5mm x 0.5mm.
- Assemble like a Rubik’s cube.
- Heat the Mango & Strawberry Tea, add gelatin and when at room temperature pour gently over Rubik’s cube.
- Whisk vanilla with whipped cream, form small quenelles and add on top.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024
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