Almond Tea Ice Cream on Strawberry Tea Romanoff Warm Chocolate and Dilmah Mint Tea Pudding Cinnamon T-52

Almond Tea Ice Cream on Strawberry Tea Romanoff Warm Chocolate and Dilmah Mint Tea Pudding Cinnamon T-52

0 made it | 0 reviews

  • Sub Category Name
    Desserts
  • Recipe Source Name
    The Dilmah Book of Tea inspired Cuisine & Beverage

Ingredients

Warm Chocolate and Dilmah Mint Tea Pudding
• 50g Soft Butter
• 70g Dark Chocolate
• Egg White
• Egg Yolk
• 65g Sugar
• Pinch of Salt
Almond Tea Ice Cream on Strawberry Tea Romanoff
• 10g Dilmah t-Series Italian Almond Tea
• 500g Milk
• 150g Fresh Cream
• 6 nos. Egg Yolks
• 175g Sugar
 
Ingredients for Strawberry Tea Romanoff
• 10ml Dilmah Strawberry Tea
• 400g Fresh Strawberries
• 25ml Strawberry Puree
• 15ml Grand Marnier
• 50ml Water
• 15g Icing Sugar
Ingredients for Sugar Nest
• 200g Fondant
• 200g Liquid Glucose
• 100ml Water
• 9 drops Tartaric Acid
Cinnamon T-52
• 60ml Dilmah t-Series Ceylon Cinnamon Spice Tea
• 20g Sugar
• 28ml Bailey’s Irish Cream
• 12ml Cointreau

Methods and Directions

Warm Chocolate and Dilmah Mint Tea Pudding
• Melt the butter and chocolate and set aside to cool.
• Beat the eggs and sugar until it forms a thick consistency.
• Sift the flour and add a pinch of salt.
• Fold in the chocolate mixture and egg mixture with the flour.
• Pipe the mixture into moulds.
• Bake in an oven for 8-10 minutes at 180°C.
Almond Tea Ice Cream on Strawberry Tea Romanoff
• Brew the tea in 75ml of water, strain and leave to cool.
• Boil the milk and fresh cream with sugar and remove from the fire.
• Add the brewed tea into the cream and sugar mixture.
• Beat the egg yolks and fold into the mixture.
• When the mixture is cool, add the mixture to an ice cream machine.
 
Method of Preparation for Strawberry Tea Romanoff
• Dice the Strawberries.
• Brew the tea and allow to cool.
• Combine all the ingredients.
Method of Preparation for Sugar Nest
• Boil the ingredients until the temperature reaches 145°C.
• Prepare the nest.
Cinnamon T-52
• Brew the Dilmah tea, add sugar and stir.
• Pour liquid into shooter glasses.
• Add Bailey’s Irish Cream.
• Top off with Cointreau.

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