Spring Time Chocolate with Almond Crispy Mango Infused with Dilmah Ceylon Tea with Chocolate and Mint
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Chaminda Roziro
Patrick Njenga Mihiu
- Sub Category Name
Food
- Recipe Source Name
Afternoon tea for the 21st Century - UAE
Teas Used
Ingredients
Ingredients for the Dilmah Ceylon tea with Chocolate and Mint Cream Brulee Filling- 2gm Gelatin
- 200gm Cream
- 80gm Honey
- ½ piece Vanilla pod
- 50gm Egg yolk
- 2gm Dilmah Ceylon tea with Chocolate and Mint
- 80gm Egg yolk
- 40gm Sugar
- 140gm Dark chocolate
- 200gm Cream
- 7.5gm Dilmah Ceylon tea with Chocolate and Mint
Methods and Directions
Method for the Dilmah Ceylon tea with Chocolate and Mint Cream Brulee Filling- Mix cream and Dilmah Ceylon tea with chocolate and mint and soak it overnight
- Next day strain the above mix and add honey
- Add vanilla pod in a pot, bring to boil, take out the vanilla pod and let it cook
- Stir the vanilla extract egg yolk and cook like making tea Anglaise
- Add the gelatin and fill into the mould and freeze
- Soak the Ceylon tea with Chocolate and Mintand cream overnight in refrigerator
- Strain the cream the next day and whip until soft peak
- In another bowl put the egg yolk and the sugar and heat up in a double boiler to 40C while whisking
- Melt the chocolate and add to the egg mixture
- Fold into the Ceylon tea with Chocolate and Mintwhipped cream
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/11/2024
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