JURASSIC PARK EGG SABAYON CEYLON OOLONG AND ASPARAGUS
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Ernest Wong
Ng Wai Kee
An iconic masterpiece that soars above the heart of Hong Kong, Island Shangri-La is also home to the arresting “Great Motherland of China”, the largest Chinese landscape silk painting in the world. It’s also the place to delve into a lobster-inspired afternoon tea at Lobster Bar and Grill. Represented by Ng Wai Kee & Ernest Wong
- Sub Category Name
Food
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Teas Used
Ingredients
- 4 egg yolks
- 60g Dilmah The First Ceylon Oolong
- 30g clarified butter
- 50g asparagus
Methods and Directions
- First infuse the tea in water and let the water reduce.
- Cook egg yolks and the prepared tea in a water bath with a whisk– ‘bain-marie’.
- Add the butter, salt and pepper.
- Pour into canister with 2 CO² chargers.
- Keep in a warm water bath.
- Blanch asparagus in hot salt water and let it cool.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 24/12/2024
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