Mango
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- Sub Category Name
Food
Sweets
- Recipe Source Name
Shangri-la Tea Cuisine
- Activities Name
Real High Tea
Teas Used
Ingredients
- 500g White chocolate
- 500g Dilmah Mango Strawberry Tea brew
- 500g Mango puree
- 160g Egg yolk
- 40g Gelatin
- 750g Sugar
- 500g Butter
- 15g Lemon juice
- 50g Sugar
- 140g Egg White
- 80g Almond powder
- 100g Icing sugar
- 30g Flour
- 100g Cream
- 50g Strawberry puree
- 500g Praline feuillentine
Methods and Directions
- Temper the white chocolate and spread on a baking paper and cut squares of 5 cm
- Make the mango pallet by cooking the mango puree with the tea liqueur, sugar and egg yolk .Add in the gelatin and lemon
- Cool the mixture to 30 C then add in the soft butter and bar mix it to a smooth mixture
- Pour on to a frame and leave to set in the fridge overnight
- Make the dacquoise by whipping the egg whites and sugar to soft peak, fold in the sifted dry ingredients
- Spread on to the silpat and bake at 180 for 12 minutes
- Make the praline feuilletine by rolling the mixture on a baking paper to 2 cm. Place in the fridge for 5 mins
- Place the cold praline feuilletine on the dacquoise and cut to 5 cm squares
- Make the strawberry cream by mixing the strawberry puree with semi whip cream
- Turn the squares over with the sponge facing upwards
- Place a white chocolate disc on the top of the sponge; pipe some strawberry cream on the top
- Place another choc disc followed by the mango squares
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 21/12/2024
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