CAVIAR “T” SET

CAVIAR “T” SET

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Jean-Marc Gaucher
James Tamang

Yamm at Mira Hotel offers a lovely mix of Western and Eastern high tea delights. In addition to the traditional high tea fare it also offers some interesting Asian favourites. Represented by James Tamang & Jean-Marc Gaucher .

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

Ingredients

  • 180g Dilmah Rosehip & Hibiscus jam in a tube
  • 250g scone
  • 60g Dilmah Rosehip & Hibiscus caviar
  • 30g white peach caviar
Dilmah Rosehip & Hibiscus Jam
  • 240g water
  • 350g cranberry juice
  • 20g Dilmah Natural Rosehip with Hibiscus
  • 300g sugar
  • 50g glucose
  • 20g pectin + 50g sugar
  • 1 lemon juice
  • 10ml vinegar
Dilmah Rosehip & Hibiscus Caviar
  • 400g mineral water
  • 15g Dilmah Natural Rosehip with Hibiscus
  • 100g double sugar syrup
  • 5g agar-agar
  • 400g canola oil (for the oil bath)
White Peach Caviar
  • 250g white peach purée
  • 60g double sugar syrup
  • 2.5g Agar-Agar
  • 200g canola oil (for oil bath)
Scones
  • 426g cake flour
  • 100g butter
  • 100g sugar
  • 25g baking powder
  • 125ml milk
  • 112g fresh eggs
  • 50g dry cranberry
  • 6g hibiscus powder

Methods and Directions

Dilmah Rosehip & Hibiscus Jam
  • Infuse Dilmah Rosehip with Hibiscus in 100°C water for 3 minutes. Strain and retain the infused liquid.
  • Boil cranberry juice, sugar, glucose, vinegar and the Dilmah Rosehip with Hibiscus infusion. Add pectin, sugar and lemon juice.
  • Boil and reserve overnight in a fridge.
Dilmah Rosehip & Hibiscus Caviar
  • Infuse Dilmah Rosehip with Hibiscus in 400ml of freshly boiled mineral water for 3 minutes. Strain and retain the liquid.
  • Double boil sugar syrup, tea and agar-agar. Use a syringe to drop the mix into cold oil. Use a strainer to remove the caviar from oil.
White Peach Caviar
  • Double boil sugar syrup, white peach purée and agar-agar.
  • Use a syringe to drop the mix into cold oil and remove with a strainer.
Scones
  • Mix the ingredients and add the dry cranberry at the very end.
  • Keep refrigerated overnight and bake it at 200°C for 20 minutes.

ALL RIGHTS RESERVED © 2022 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 14/08/2022