TEA OF HEAVEN
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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
Ingredients
Earl Grey Financier- 180g egg white
- 200g icing sugar
- 37g cake flour
- 200g almond powder
- 162g butter
- 1/2 pod vanilla bean
- 20g Dilmah Earl Grey Tea
- 108g Dilmah Earl Grey Tea, brewed
- 108g cream
- 20g sugar
- 40g yolk
- 3 pcs gelatin
- 315g Manjari chocolate
- 512g whipped cream
- 240ml milk
- 200ml cream
- 40g Dilmah Earl Grey Tea
- 80g yolk
- 40g sugar
- 6g gelatin
- 3000g raspberry, frozen
- 1050g sugar
- 240ml water
- 600g glucose
- 120g pectin
- 300ml lemon juice
- 386ml milk
- 34g Dilmah Earl Grey Tea
- 100g milk
- 200g cream
- 100g cocoa powder
- 400g sugar
- 80g Manjari chocolate
- 20ml Dilmah Earl Grey Tea, brew
Methods and Directions
Earl Grey Financier- Mix all dry ingredients and vanilla bean.
- Slowly add in egg whites.
- Boil the butter and tea. Strain it.
- Pour slowly into the mixer and add 10g of infused tea leaf.
- Make a créme Anglaise.
- Add in soaked gelatin.
- Mix in the Manjari chocolate.
- Fold in whipped cream
- Make a créme Anglaise.
- Add in soaked gelatin
- Boil the frozen raspberry, water, glucose and lemon juice.
- Slowly add in sugar and pectin
- Boil milk and tea.
- Keep it overnight to infuse.
- Boil milk, cream, sugar and Earl Grey Tea infusion.
- Add in cocoa powder and strain.
- Pour into the chocolate
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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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