CHOCOLATE MINT BOMB WITH PEPPERMINT LEAVES
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Ernest Wong
Ng Wai Kee
An iconic masterpiece that soars above the heart of Hong Kong, Island Shangri-La is also home to the arresting “Great Motherland of China”, the largest Chinese landscape silk painting in the world. It’s also the place to delve into a lobster-inspired afternoon tea at Lobster Bar and Grill. Represented by Ng Wai Kee & Ernest Wong
- Sub Category Name
Combo
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Used Teas
Ingredients
Chocolate Cream- 125g milk
- 125g cream
- 50g egg yolks
- 25g sugar
- 118g chocolate at 66%
- 500g coconut purée
- 3.5g gelatin
- 1/2 bundle of fresh mint leaves
- 10g Dilmah Pure Peppermint Leaves
- 100g water
- 10g sugar
- 10g Dilmah Pure Peppermint Leaves
- 1.5g gelatin
- Dark chocolate ball
- Crispy chocolate
- Silver powder
Methods and Directions
Chocolate Cream- Boil milk and cream, cook with sugar and yolks until 84°C.
- Pour on the chocolate.
- Cool down and chill in a fridge.
- Heat coconut purée. Add gelatin and infuse the tea in it.
- Blanch the fresh mint.
- Mix the fresh mint and coconut purée until the mint disappears.
- Put in the canister add 2 cream chargers.
- Keep in fridge
- Boil water and sugar.
- Add gelatin.
- Infuse the tea.
- Strain and keep in fridge
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 17/05/2024
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