Dilmah Earl Grey Tea Sensation
Radisson Blu Deira Creek
Ahmed Elgamal,Abhinav Desai,
Tea Infused Food
Ingredients
Earl Grey Tea with Honey Cream Brulee Filling (6 portions)
Earl Grey Tea Chocolate Mousse (6 portions)
- Gelatin 2gm
- Whipped cream 200gm
- Honey 80gm
- Vanilla pod ½
- Egg yolk 50gm
- Dilmah Earl Grey Tea with Honey 2gm
Earl Grey Tea Chocolate Mousse (6 portions)
- Egg yolk 80gm
- Sugar 40gm
- Dark chocolate 140g
- Whipped cream 200gm
- Dilmah Earl Grey Tea with Honey 7.5g
- Fresh strawberry garnish
Method
- Cream and Dilmah Earl Grey tea stock in overnight.
- Next day put the honey, tea and Anchor cream mixture (strain) add vanilla pod.
- Bring to boil, take out the vanilla pod, stir the mixture to the egg yolk and cook like making tea anglaise.
- Add the gelatin and fill into the mould and freeze.
- Anchor cream and Dilmah Earl Grey tea stock in overnight.
- Strain and whip until soft peaks.
- Put the egg yolk and the sugar in a mixing bowl and heat up in the Bain Marie at 40C while whisking.
- Mix the melted chocolate into the egg mixture
- Fold into the Earl Grey tea whipped cream