YUZU CURD STRAWBERRY WAFFLE CONE
0 made it | 0 reviews
Tommy Li
Helena He
From fine dining to casual fare, City of Dreams offers delectable cuisine to satisfy every taste and occasion.With an exciting range of restaurants, cafés and bars featuring some of the region’s most creative chefs, thisis the place to tantalise your taste buds. Represented by Tommy Li & Helena He.
- Sub Category Name
Combo
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
Yuzu Curd
- 35g fresh whole egg
- 48g sugar
- 32g yuzu juice
- 70g soft butter
Almond Tuiles
- 210g sugar
- 45g bread flour
- 110g egg white
- 60g fresh egg
- 150g almond, sliced
Methods and Directions
Yuzu Curd- Combine egg, sugar and yuzu juice. Mix together and boil.
- Then bain-marie until 85°C.
- After mixture cools down to 35 °C add soft butter into yuzu mix and combine well
Almond Tuiles
- Mix all ingredients together and put 10g each on a baking tray.
- Bake at 180°C until golden brown and roll to form cone shapes.
Similar Recipes
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/11/2024
Saved to Favorites
I Made It
You've made it: times
All cooks: