CEYLON TEA WITH APPLE PIE & VANILLA, BLACKBERRY JELLY, SAFFRON MOUHALABIYA

CEYLON TEA WITH APPLE PIE & VANILLA, BLACKBERRY JELLY, SAFFRON MOUHALABIYA

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  • Sub Category Name
    Desserts
  • Recipe Source Name
    Dilmah Real High Tea Global Challenge 2015
  • Festivities Name
    Winter
  • Activities Name
    Real High Tea

Ingredients

CEYLON TEA WITH APPLE PIE & VANILLA, BLACKBERRY JELLY, SAFFRON MOUHALABIYA
  • 200ml Ceylon Tea with Apple Pie & Vanilla, brewed
  • 5sht Gelatin, soaked
  • 200g Blackberries
  • 40g Black berry Jam
  • 40g Apple compote

Saffron Mouhalabiya

  • 100ml Milk
  • 20g Corn flour, diluted
  • 30g Sugar
  • 100ml Cream
  • Pinch of Saffron

Methods and Directions

CEYLON TEA WITH APPLE PIE & VANILLA, BLACKBERRY JELLY, SAFFRON MOUHALABIYA
  • Combine the tea and gelatin.
  • In martini glasses, spoon in jam, place a disc of almond jaconde on-top.
  • Add the apple compote, halfway up glass. Allow to Set.
  • Pour on remaining jelly and set.
  • Top with saffron mouhalabiya.
  • Stencil to finish. Serve.

Saffron Mouhalabiya

  • Bring the milk and cream to the boil.
  • Add the sugar and saffron.
  • Thicken with the corn flour.
  • Use as required.

ALL RIGHTS RESERVED © 2019 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/11/2019