TRADITIONAL ELEGANCE
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Selvana Chelvanaigum
Ian Jones
Frozen fragrant Jasmine Green Tea and Passionfruit Mousse layered with Mandarin and Marzipan Tea sable disc and mandarin tea jelly served with a warm yellow glaze.
- Sub Category Name
Food
Savory
- Recipe Source Name
Dilmah Real High Tea Global Challenge 2015
Ingredients
Sable Breton- 30g Egg Yolks
- 30g Castor Sugar
- 60g Unsalted Butter
- 95g Plain Flour
- 1g Salt
- 5g Baking Powder
- 25g Unsalted Butter
- 125g White Chocolate
- 25g Feuillentine
- 90g Baked Sable Breton
- 2tsp. Crushed Mandarin and Marzipan Tea
- 25g Fresh Mandarin
- 150g Mandarin Tea Infusion
- 50g Mandarin Juice
- 45g Castor Sugar
- 5g Gelatin
- 60g Glucose
- 40g Water
- 60g Sugar
- 40g Condensed Milk
- 1 Gelatin Sheet
- 60g White Chocolate
- 1 drop Yellow Food Colour
- 50g passion fruit
- 1tbsp. Fragrant Jasmine Green Tea infusion
- 90g white chocolate
- 100g egg yolks
- 50g castor sugar
- 7g gelatin
- 250ml semi whipped cream
Methods and Directions
Sable Breton- Cream the butter, sugar and gradually add eggs. Add dry ingredients and rest in fridge for half an hour. Roll on baking paper and bake till golden brown.
- Melt chocolate
- Add the mandarin and marzipan tea and infuse for intense flavour.
- Add melted butter to the dry ingredients. Mix it all in a mixer to crush into a paste.
- Spread between two baking papers and set in fridge before cutting the discs.
- Boil glucose, sugar and water and add to condensed milk. Dissolve soaked gelatin to the mix and pour on top of melted chocolate.
- Make a crème anglaise and add soaked gelatin. Pour over melted chocolate. Fold in the semi whipped cream.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/11/2024
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