THE EGG CHOCOLATE | PURE PEPPERMINT TEA GEL | SALTY EGG YOLK | CRISPY BREAD AND COCONUT CHIP

THE EGG CHOCOLATE | PURE PEPPERMINT TEA GEL | SALTY EGG YOLK | CRISPY BREAD AND COCONUT CHIP

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Ryan Fung

Be wooed by the high tea spread at the quirky Woo Bar of W Hotel in Hong Kong. Represented by Ryan Fung & Kit Piu Yau .

  • Sub Category Name
    Combo
    Appetisers
  • Recipe Source Name
    Real High Tea 2014/15 Volume 1

Ingredients

Chocolate Egg Shell
  • 500g milk chocolate
  • 200ml white chocolate
  • Edible colouring: red and brown
Salty Egg Yolk Curd
  • 150g cooked salty egg yolks, chopped
  • 250ml milk
  • 80g white sugar
  • 2g gelatin sheets
  • 2g Xanthane
  • 2g Gluco
  • 150ml Dilmah Pure Peppermint Leaves
  • 0.8g Algin
  • Edible colouring: yellow
Pure Peppermint Tea Gel
  • 500ml Dilmah Pure Peppermint Leaves
  • 100g white sugar
  • 2g Xanthane
Crispy Bread
  • 1 pkt bread, julienne
  • 1000ml cooking oil
  • 10g white sugar
Coconut Chips
  • 200ml Dilmah Pure Peppermint Leaves
  • 200g coconut chips
  • 80g white sugar
  • Edible colouring: green

Methods and Directions

Chocolate Egg Shell
  • Melt the milk chocolate and white chocolate.
  • Use an egg mould to make the egg shell. Dip in the white chocolate then dip in the milk chocolate.
Salty Egg Yolk Curd
  • Blend 100g cooked salty egg yolks with milk, white sugar, gelatin sheets, yellow powder, Xanthane and Gluco; rest it for 2 hours.
  • Blend the Pure Peppermint Leaves with Algin; rest it for 2 hours.
  • Mix 4 spoons (15ml each) of Gluco liquid into the Algin liquid for 1 minute. This will form big caviar. Then remove them using a slotted spoon, dip in clean water for 3 seconds and keep them in the Pure Peppermint infusion till needed.
Pure Peppermint Tea Gel
  • Heat the Pure Peppermint infusion, and then blend all ingredients together, rest for half hour.
  • Put the liquid in the egg shell mould. Then add the “egg yolk” and rest it in the freezer to harden.
  • Put step2 in the half chocolate egg shell, heat the other half of the egg shell a little bit and fix them as a whole egg.
  • Use some edible brown colouring to paint on the egg.
Crispy Bread
  • Deep fry the bread julienne in 170°C oil till golden and crispy.
  • Add some sugar while still hot.
Coconut Chips
  • Bathe the coconut chips in the Pure Peppermint infusion, then place in a 80°C hot box to dry.
  • Add some edible green colouring to make it look like green grass.

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