ICED TEA PEACH
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Thibaut Idenn
Pierre Jean Arpurt
Roasted peaches are glazed in honey are served with diplomate cream, tea granite and an amazing Earl Grey emulsion.
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Dilmah Real High Tea Global Challenge 2015
Ingredients
Diplomate Cream- 0.520kg Milk
- 0.114kg Yolk
- 0.1kg Honey
- 0.05kg Maizena
- 0.003kg Gelatin
- 0.24kg Whipped Cream
- 0.12kg Egg Whites
- 0.2kg Earl Grey Tea
- 0.05kg Sugar
- 0.006kg Gelatin
- 0.1kg Earl Grey Tea
- 0.005kg Lemon Juice
- 0.5kg Peaches, halved
- Honey, as needed
Methods and Directions
Diplomate Cream- Boil milk with the honey. To it, add yolk with Maizena. Cook for 3 minutes. Add the gelatin. Let cool and finally fold in the whipped cream.
- Make your syrup using sugar, tea and gelatin. Take off heat. Add your egg whites when the syrup is cold. Put in a syphon.
- Make your tea and add the lemon juice. Freeze.
- Cook half a peach in the oven for 10min at 180°C. Let cool and pull out the skin. Glaze with honey.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 26/11/2024
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