6 Days to Christmas

6 Days to Christmas

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Robbie Postma

  • Sub Category Name
    Desserts
  • Recipe Source Name
    Tea Inspired Christmas Challenge
  • Festivities Name
    Christmas

Ingredients

Poached Pears

  • 4 small pears (Gieser Wildeman)
  • 1 litre water
  • Juice of 1 lemon 
  • 150g sugar
  • 5g Dilmah Ceylon Silver Tips White Tea 

Chestnuts
  • 15 chestnuts
  • 1 tablespoon butter
  • 10 ml water
  • 1 tsp Dilmah Rose, Marzipan and Mint Tea
Roasted Almond Paste

  • 50g peeled almonds
  • 50g sugar
  • 20g sugar, for rolling 

Chocolate Bottoms

  • 100g chocolate (52.6%)
  • Pinch of Dilmah Lapsang Souchong Tea

Crunch of Pistachio
  • Handful of Iranian peeled pistachios
Ceylon Silver Tips White Tea and Powdered Sugar

  • Pinch of Dilmah Ceylon Silver Tips White Tea
  • 1 tbs powdered sugar 

Earl Grey Eggnog

  • 400ml water
  • 3 tea bags Dilmah Earl Grey
  • 150g sugar
  • 100g Pekoe Earl Grey Liqour
  • 4 egg yolks 

Methods and Directions

Poached Pears

  • Boil the water, lemon juice, and sugar.
  • Peel the pears (leaving the stem).
  • Add pears to the water and cook over low heat for about 20 minutes.
  • Turn off heat and add the tea.
  • Refrigerate uncovered overnight.
Chestnuts

  • Peel the chestnuts.
  • Simmer the chestnuts and tea in the butter for a few minutes, deglazing with the water.
  • Mix this up in the food processor.


Roasted Almond Paste
  • Pulse the almonds and sugar in a food processor.
  • Form little “tree stems” and roll them through the sugar.
  • Bake in oven for 10 minutes on 200C.

Chocolate Bottoms
  • Melt the chocolate in a double boiler.
  • Spread the chocolate on a sheet of wax paper and sprinkle with a pinch of Lapsang Souchong Tea.
Crunch of Pistachio

  • Slice the pistachios very thinly with a sharp knife.
Ceylon Silver Tips White Tea and Powdered Sugar

  • Mix the sugar with the tea 
Earl Grey Eggnog

  • Boil the water and sugar and turn off heat as soon as it boils.
  • Cut open one tea bag and add into the water together with the remaining tea bags. Simmer for 5 minutes.
  • Remove the tea bags.
  • Add the egg yolks and whip in a double boiler like a sabayon until yolks are cooked.
  • Pour through a sieve into a tea glass.

ALL RIGHTS RESERVED © 2019 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 17/10/2019