The Monsoon paired with Pan Seared Salalah Rubian
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- Sub Category Name
Food
Savory
- Recipe Source Name
Dilmah Vivid Tea
- Glass Type
Double Wall thermal glass
Ingredients
Ingredients100ml Dilmah Ceylon Tea with Pomegranate & Mint tea
4 Fresh Dates
5g Mint Leaves
30 ml Dates syrup
5ml Rose Water
1 Fresh Pomegranate
For Siphon:
2g Saffron
25g Dilmah Ceylon tea Pomegranate & mint tea
500ml Cream
30g Sugar
Garnish:
Pomegranate seed and mint sprig and serve
Ingredients Strawberry Pearls ad Sauce
450g Strawberry
20g Sugar
10ml Orange Juice
3.5g Algin
2.5g Calcic
500ml Water
2.5g Gellan Gum
Ingredients for Pan-Seared Prawns
5 Prawns
Salt to taste
Crushed Pepper to tastee
15g mint leaves
50g Yoghurt
20ml Brandy
Olive oil
Basil
Methods and Directions
MethodBoil the cream with milk and sugar.
Add tea and make a strong brew.
For espuma, strain into the siphon and use three bullets of cream chargers.
Refrigerate for five hours before use.
Method for Siphon
Muddle the fresh dates and fresh pomegranate.
Add all other ingredients into a shaker with ice cubes.
Add the pomegranate and mint tea, ice cubes. Shake well and strain into the glass.
Top up with pomegranate mint tea & saffron espuma. Using a blowtorch, caramelize the espuma
Method for Strawberry Pearls and sauce
Blend the 200g of Strawberries with sugar, orange juice and algin and rest for 1 hour.
Blend the calcic with water
With the help of a syringe, drop the puree into the calcic water, in the shape of pearls, keep it for 30 seconds and then rinse in ice water
Keep it soaked in a strawberry syrup
Blend the remaining 250g of strawberries and then cook it with gellan gum. Let it set into a jelly. Blend again until smooth to be used as a sauce.
Method for Pan Seared Prawns
Marinate the prawns with salt, pepper, olive oil and basil
Skew the prawns using skewers to keep it straight
Sear the prawns
Deglaze with brandy and set aside
Hang the yogurt overnight in a muslin cloth and mix with mint leaves and salt
Assembling
To assemble, serve the prawn on dollop of mint- yoghurt dressing and top with strawberry pearls and sauce.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/12/2024
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