TESS ISLAND 1.0
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Martin Wong
Lee Zhang An
Formerly a conservation shop-house, Tess Bar & Kitchen is a drink-centric but food-centred concept with a focus on a modern interpretation of cocktails and food situated at 38, Seah Street. Represented by Lee Zhang An & Martin Wong.
- Sub Category Name
Combo
Main Courses
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
Steamed Meringue- 200g egg white
- 100g sugar
- pinch of salt
- 70ml elderflower syrup
- 1 pc lime zest
- 1 1/2 pc lemon zest
- 200g watermelon, diced
- 200g rock melon, diced
- 200g strawberries
- 70ml elderflower syrup
Methods and Directions
Steamed Meringue- Whip egg white, sugar, lime zest, lemon zest and salt together. Fit mixture into mould.
- Steam at 100°C for 20 minutes. Glaze with elderflower syrup.
- Poach strawberries cut into chunks with elderflower syrup.
- Add black pepper.
- Add 100g chopped basil.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 03/07/2024
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