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

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  • 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 © 2020 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 05/06/2020