LAVENDER AND EARL GREY TEA PRALINE, MILK SKIN TULLE
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Glen Kirtley
Bree Stafford.
- Sub Category Name
Food
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 2
Teas Used
Ingredients
Lavender and Earl Grey Ganache- 240ml cream
- 4g vanilla beans
- 60g glucose
- 67g butter
- 368ml milk chocolate
- 1g salt
- 2 lavender flowers
- 30g Dilmah The Original Earl Grey, tea leaves
- 250 ml milk
Methods and Directions
Lavender and Earl Grey Ganache- Place cream, vanilla, lavender and Earl Grey tea leaves in a pot. Bring it to a boil.
- Pour over chocolate and sit for 3 minutes.
- Whisk to combine at 32C then add butter and mix with stick blender.
- Pipe into chocolate shells then seal with more chocolate.
- Heat milk in a pan. Allow to cool and form a skin.
- Place baking paper over the milk then raise to remove the skin.
- Dehydrate in the oven at 80C.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 24/12/2024
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