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
Combo
Desserts
- Recipe Source Name
The Dilmah Book of Tea inspired Cuisine & Beverage
Ingredients
Cinnamon T-52- 60ml Dilmah t-Series Ceylon Cinnamon Spice Tea
- 20g Sugar
- 28ml Bailey’s Irish Cream
- 12ml Cointreau
- 10g Dilmah t-Series Italian Almond Tea
- 500g Milk
- 150g Fresh Cream
- 6 nos. Egg Yolks
- 175g Sugar
- 10ml Dilmah Strawberry Tea
- 400g Fresh Strawberries
- 25ml Strawberry Puree
- 15ml Grand Marnier
- 50ml Water
- 15g Icing Sugar
- 200g Fondant
- 200g Liquid Glucose
- 100ml Water
- 9 drops Tartaric Acid
- 50g Soft Butter
- 70g Dark Chocolate
- Egg White
- Egg Yolk
- 65g Sugar
- Pinch of Salt
Methods and Directions
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.
- 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.
- Dice the Strawberries.
- Brew the tea and allow to cool.
- Combine all the ingredients.
- Boil the ingredients until the temperature reaches 145°C.
- Prepare the nest.
- 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.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 25/04/2024
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