OOLONG FLAVOURED MUSHROOM CIABATTA
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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
Combo
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
- 100g mushroom BlueFoot fresh
- 100g mushroom Shimeiji white
- 100g mushroom Shimeiji brown
- 50ml whipping cream
- 15g Dilmah The First Ceylon Oolong Tea, loose leaf
- 220g ciabatta
- 20ml olive oil
- 5g sea salt
- 8g sugar
- 114g butter
- 100g sugar
- 350g cake flour
- 105g bread flour
- 25g baking powder
- 1 pc lemon zest
- 40ml whole milk
- 100g whole egg
- 100g roasted almond
- Dilmah Lychee with Rose and Almond Tea
- 4g Dilmah Meda Watte Tea
- 200g whipping cream
- 25g Dilmah Meda Watte Tea
- 400ml 100°C hot water
- 75g honey
- 250g Mascarpone cheese
- 150g Dilmah Meda Watte Tea cream
- 200g basic sponge or Lady’s Finger biscuit
Methods and Directions
- Sauté all mushrooms with deep fried Oolong tea leaf.
- Arrange mix on top of a slice of toasted ciabatta.
- First infuse Lychee with Rose and Almond Tea in cold whole milk overnight to cold infuse.
- Then put all the ingredients, mix together and refrigerate.
- Shape the dough and bake in 180°C oven for around 15 minutes.
- Infuse cold whipping cream with Meda Watte Tea overnight.
- Brew the tea with 100°C hot water then cool down to 45°C.
- Mix with honey.
- Strain the tea cream then mix with Mascarpone cheese. Whip up.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/11/2024
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