PEACH SYMPHONY
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Smita Grosse
Jerry Li
Galaxy Macau offers a variety of over 50 world-class Asian and international restaurants under one roof to please everyone’s palate. Represented by Jerry Li & Smita Grosse.
- Sub Category Name
Combo
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Teas Used
Ingredients
Peach Jelly- 325g peach purée
- 200ml water
- 29g gelatin
- 5g agar-agar
- 75g sugar
- Citric acid
- Red colouring
- 360ml milk
- 40g Dilmah Peach Tea
- 375ml Dilmah Peach Tea, brewed
- 1 pc vanilla bean
- 21g gelatin
- 325g white chocolate
- 555g whipped cream
- 2700g egg white
- 900g sugar
- 900g cake flour
- 630g butter
- 500g butter
- 500g cake flour
- 500g sugar
- 500g almond powder
- 25g Dilmah Peach Tea
- 100g flour
- 100g sugar
- 100g egg white
- 50g butter
- 30g sesame powder to taste
- Osmanthus Flower
Methods and Directions
Peach Jelly- Boil the purée, water and sugar mix with agar-agar.
- Add in the gelatin.
- Add in citric acid for fruitiness.
- Follow with a little bit of colouring to give the peach effect.
- Boil the milk up to 100°C and put in tea.
- Remove and strain after 5 minutes.
- Melt the chocolate.
- Add the gelatin into the milk tea infusion.
- Mix in the chocolate and cool down.
- Fold in the whipped cream.
- Make a meringue and fold in the cake flour.
- Add in slowly the melted butter.
- Spread on tray and bake for 160°C for around 10 minutes in an oven.
- Soften the butter.
- Add in all the dry ingredients and mix to a crumble.
- Mix all the ingredients.
- Spread and bake.
- Use for decoration.
- Sprinkle the flowers on top.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024
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