DILMAH CEYLON CINNAMON SPICED TEA

Methods and Directions

• Brew the tea using freshly boiled spring water at 100C for 4 minutes, stir to agitate.
• Rub the lemon myrtle leaf around the rim of the cup to release oils.

• Make the tea using the 5ml of Dilmah Ceylon Cinnamon Spiced Tea and 100ml of spring water at 100C, brew for 5 minutes stirring to agitate.
• Once the tea has cooled, add the lime juice and gelatin to slake.
• Place sugar, corn syrup and 40ml of water together and bring to 118C.
• Place the egg whites into a bowl fitted with a whisk attachment and whisk to medium peaks.
• Slowly pour in the syrup whilst whisking on a low speed.
• Then melt the gelatin mix and add to the egg whites, whisk on high until cool. Pour the mixture into a lined tray and set in the fridge.
• Sieve the corn flour, icing sugar and cinnamon together.
• Portion the marshmallows and roll in corn flour mixture.