Green Tea Textures
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Matias Palomo
- Sub Category Name
Combo
Smoothies
- Recipe Source Name
The Chefs and the Tea Maker - 2014
Ingredients
Matcha Crème Brûlée- 1½ cups heavy cream
- 1½ cups whole milk
- 5 large egg yolks
- ½ cup granulated sugar, plus 1 tsp for each serving
- 1 tbsp Dilmah Sencha Green Tea powder
- 200 g chocolate 70%
- 100g Dilmah Green Tea with Jasmine Petals
- 1 tea sponge cake
- 100g milk
- 100g condensed milk
- 100g evaporated milk
- Dilmah Moroccan Mint Green Tea
- 20 g of dry egg whites
- 1 cup of Dilmah Green Tea with Jasmine Petals, brewed
Methods and Directions
Matcha crème brûlée- Infuse the milk with the tea, add the sugar and mix it until the sugar melts.
- In a blender, mix the rest of the ingredients and add the infused milk by passing it through a colander.
- Place the mixture in small bowls and cook it on bain-marie in the oven at 150°C.
- Let it cool and then caramelise with a torch.
- Infuse the regular milk with tea and mix with the condensed and evaporated milk.
- Let the egg whites soak up all the tea and put it in the batter machine with the sugar to make a meringue.
- Pipe the meringue over the sponge cake and torch it.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024
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