BOHEMIA AVOCADO PAVE WITH VANILLA CRÈME BRÛLÉE AND NITROGEN ROSE FRENCH VANILLA ICE CREAM

BOHEMIA AVOCADO PAVE WITH VANILLA CRÈME BRÛLÉE AND NITROGEN ROSE FRENCH VANILLA ICE CREAM

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Noor Zahariah A. Rahim
Mohd Tusnim bin Mansor

Get a taste of the famous Hilton hospitality at the Hilton Kuala Lumpur. Represented by Mohd Tusnim bin Mansor & Noor Zahariah A. Rahim.

  • Sub Category Name
    Combo
    Desserts
  • Recipe Source Name
    Real High Tea 2014/15 Volume 1

Ingredients

Bohemia
  • Homemade toasted baguette bread
  • 600ml water
  • 1 lemon, zest
  • 3 pcs cardamom
  • 80g white sugar
  • 15g Dilmah Earl Grey Tea
Crème Brûlée
  • 500ml cream
  • 300ml fresh milk
  • 8 egg yolks
  • 1 whole egg
  • 1 vanilla bean
  • 2ml vanilla essence
Avocado Pave
  • 750g butter
  • 750g icing sugar
  • 24 eggs
  • 1kg almond, ground
  • 2 avocados, mashed
Rose French Vanilla Nitrogen Ice Cream
  • 1 litre ice cream base
  • 15g Dilmah Rose with French Vanilla Tea
  • 1 tab Nitrogen
  • 1 tab dry ice

Methods and Directions

Bohemia
  • Boil all the ingredients except bread together.
  • Cool down and infuse Dilmah Earl Grey Tea into the baguette bread for 1 night.
Crème Brûlée
  • Follow the general crème brûlée preparation and set in removable moulds.
Avocado Pave
  • Mix the butter and icing sugar well.
  • Add all eggs one by one and then add the ground almond.
  • Lastly add mashed avocado and mix all together
  • Bake at 175°C for 25 minutes.
Rose French Vanilla Nitrogen Ice Cream
  • Infuse the ice cream base with Rose with French Vanilla Tea for 1 night.
  • Strain and mix everything together on dry ice and Nitrogen until the ice cream sets

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