TEA-INSPIRED AUSSIE PAV
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Shaun Thompson
Geoff Laws
An almond tea Pavlova made all the more flavoursome with crème pâ tisserie tea, tea sauce and almond rochers finally topped with blueberries, cherries, edible flowers and almond flakes.
- Sub Category Name
Food
Desserts
- Recipe Source Name
Dilmah Real High Tea Global Challenge 2015
Ingredients
- 250g Almond Flakes
- 10 Cherries
- 2pnt. Blueberries
- Edible Flowers
- 220ml Water
- 100g Sugar
- 20g Almond Tea
- 40g Butter
- 80g Slivered Almonds
- 230g Heavy Whipping Cream
- 360g White Chocolate
- 10g Amaretto
- 1 Pinch Salt
- 435ml Milk
- 220g Tea
- 1 Vanilla Bean, seeded
- 3 Egg Yolks
- 70g Sugar
- 40g Plain Flour, sifted
- 250g Almond Flakes
- 200g White Chocolate
- 50g Demerara Sugar
- 30ml Coco Butter, gently warmed
- 20ml Almond Syrup
- 6 Egg Whites
- 350g Castor Sugar
- 160g Almonds
- 1 Lemon, zest grated
Methods and Directions
- Heat butter and almonds in saucepan over medium heat for 4-6 minutes, stirring frequently, until almonds are medium brown, remove from heat.
- Stir in whipping cream until well blended (mix with spatula).
- Stir in white chocolate.
- Heat over low heat, stirring frequently, until chocolate is melted.
- Stir in amaretto and salt.
- Cold brew almond tea for 2 hours in the fridge. Remove and strain. Reduce tea with sugar until it changes colour.
- Warm milk, tea and vanilla seeds in saucepan. Whisk egg yolks and sugar in bowl until thick. Whisk flour, then add milk mixture. Return to pan and cook, whisk over low heat until it thickens. Cover and chill.
- Preheat the oven to 180°C. Toss the almonds with the almond tea syrup mix to ensure the almonds are coated. Scatter on a baking sheet lined and toast for 5 to 10 minutes, turning at least twice, until golden. Let cool, moving them every 2 minutes so they don’t stick together.
- Put the chocolate into a heatproof bowl and place over a pan one-third filled with hot water at 50-60°C. Melt over gentle heat, making sure the temperature of the chocolate doesn’t exceed 50°C.
- Using an electric mixer, whisk egg whites with a pinch of salt until frothy. With the mixer, add the sugar, 1 tbsp. at a time, until dissolved and mixture is thick and glossy. Fold through almonds and lemon zest until just combined.
- Preheat oven to 100°C. Lightly brush an oven tray with water, then line with baking paper.
- Pour mixture into piping bag and pipe out into a meringue shape. Continue until all mixture is used, leaving 1cm between each meringue.
- Bake meringues for 2 hours or until crunchy on the outside but slightly soft inside. Cool in the oven with the door slightly ajar.
- Store in an airtight container for up to 2 weeks.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/11/2024
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