NATURAL CEYLON GINGER TEA PRALINE
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Tommy Li
Helena He
From fine dining to casual fare, City of Dreams offers delectable cuisine to satisfy every taste and occasion. With an exciting range of restaurants, cafés and bars featuring some of the region’s most creative chefs, this is the place to tantalise your taste buds. Represented by Tommy Li & Helena He.
- Sub Category Name
Drink
Hot Tea
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Teas Used
Ingredients
Ginger Cream Ganache- 20g Dilmah Natural Ceylon Ginger Tea
- 400ml cream
- 35g Trimoline
- 42g soft butter
- 435g ivoire 35%
- 500g cherry purée
- 400g sugar
- 100g glucose
- 50g sugar
- 22.5g pectin yellow
- 1g acid powder
- Basic chocolate sponge
Methods and Directions
Ginger Cream Ganache- Boil the cream and brew the tea in it.
- Add Trimoline and white chocolate to mixture and rest until it cools down to 40°C.
- Add the soft butter in.
- Mix all ingredients together except acid powder.
- Boil until 108°C and then add acid powder mixed with 2g water
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 21/11/2024
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