LYCHEE ROSE ALMOND MOUSSE ON SABLE COOKIE

LYCHEE ROSE ALMOND MOUSSE ON SABLE COOKIE

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Chef Mohd. Firdaus bin Ismail
Nurul Shakira

Afternoon tea at OneSixFive at the InterContinental Kuala Lumpur is a delectable experience with exquisite afternoon tea specialities served with variations of teas. Represented by Nurul Shakira & Chef Mohd. Firdaus bin Ismail

  • Sub Category Name
    Combo
    Desserts
  • Recipe Source Name
    Real High Tea 2014/15 Volume 1

Ingredients

Lychee Rose Almond Mousse
  • 280ml milk
  • 60g egg yolk
  • 80g sugar
  • 25g corn starch
  • 10g gelatin
  • 400ml whipping cream
  • Dilmah Lychee with Rose and Almond Tea
Sable Dough
  • 4 egg yolks
  • 120g sugar
  • 120g butter
  • 200g flour
  • 10g baking powder

Methods and Directions

Lychee Rose Almond Mousse
  • Boil milk and add tea leaf until it gets the preferred colour and smell.
  • Strain out the tea leaves.
  • Mix sugar, egg yolk and corn starch. Add in the boiled milk mixture to this.
  • Whisk until it thickens.
  • Whip up the cream and fold in the gelatin.
Sable Dough
  • Mix yolk, sugar, butter, flour and baking powder together.
  • Mix well.
  • Roll thin and cut into rectangular pieces and bake for 10 minutes at 180°C.

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