Dilmah Citrus

Dilmah Citrus
Dilmah Citrus
Dilmah Citrus

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ML Aravinda

  • Sub Category Name
    Food
    Desserts
  • Recipe Source Name
    Global Pastry Challenge WACS Congress 2022

Ingredients

Bergamot cream

  • 52g Whole egg
  • 80g Sugar
  • 1g Lemon zest
  • 50g les vergers Boiron Bergamot 100% puree
  • 93g Butter
  • 35g Coco butter
  • 3g Gelatine

Bergamot and Blood orange gelee

  • 100g les vergers Boiron Bergamot 100% puree
  • 100g les vergers Boiron Blood orange 100% puree
  • 30g Sugar
  • 2g Agar Agar

Almond crumble

  • 80g Brown sugar
  • 80g Butter
  • 80g Flour
  • 106g Almond powder
  • 2g Salt

Chocolate Frangipane

  • 80g Flour
  • 4g Baking Soda
  • 7g Baking Powder
  • 90g Almond Powder
  • 30g Cocoa Powder
  • 45g Coconut Oil
  • 80g Trimoline
  • 140g Coconut Milk
  • 45g Sunflower Oil

Earl grey Bavarois

  • 53g Sugar
  • 241g Cream
  • 196g Milk
  • 83g Egg yolk
  • 4g Gelatine
  • 23g Dilmah earl grey tea

Gianduja Milk Chocolate mousse

  • 102g Milk
  • 20g Egg Yolk
  • 51g Valrhona praline 50% noisette hazelnut
  • 102g Valrhona Bahibe 46%
  • 225g Semi whipped cream
  • 2g gelatine

Earl Gray and ginger Glace

  • 150g Water
  • 225g Sugar
  • 5g Pectin NH
  • 87g Glucose
  • 12g Gelatine
  • 12g Dilmah earl grey tea
  • 11g Fresh ginger

Earl Gray Ganache

  • 139g Cream
  • 22g Dilmah earl grey tea
  • 42g Glucose
  • 33g Sorbitol
  • 192g Valrhona Bahibe 46%
  • 27g Valrhona Andoa Noire 70%

Choux

  • 190g Milk
  • 95g Butter
  • 9g Sugar
  • 114g Flour
  • 3g Salt
  • 190g Egg

Raspberry Kappa Glace

  • 200g Water
  • 80g les vergers Boiron Raspberry 100% puree
  • 80g Sugar
  • 4g Kappa gum powder
  • 40g Glucose

Raspberry coulis

  • 250g les vergers Boiron Raspberry 100% puree
  • 40g Water
  • 40g Icing Sugar
  • 10g les vergers Boiron Bergamot 100% puree

Bergamot & Yoghurt Ice cream

  • 31g Milk
  • 62g Cream
  • 65g Sugar
  • 11g Dextrose
  • 308g Yoghurt
  • 2g Stabilizer
  • 80g les vergers Boiron Bergamot 100% puree

Sesame Tuile

  • 100g Sugar
  • 125g Glucose
  • 62.5g Butter
  • 125g White sesame
  • 25g Black Sesame

Blood Orange Foam

  • 100g les vergers Boiron Blood orange 100% puree
  • 20g Sugar
  • 1g Soy lecithin

Activated charcoal Mix for black stamp

  • 5g Activated charcoal powder
  • 10g Corn oil

Hibiscus Past for stamp

  • 20g Hibiscus flower
  • 250g Water
  • 50g Sugar

Methods and Directions

Bergamot cream

  • Boil the Bergamot puree and lemon zest.
  • Add egg and sugar
  • Cook till 85C°
  • Remove from the fair and add gelatine.
  • Keep until 32C°
  • Add the soft butter and blend it

Bergamot and Blood orange gelee

  • Add the puree and orange zest into the cooking pot and boi
  • Once start to boil, add the sugar & pectin into the mixture and mix well.
  • Boil two minutes and remove from the heat.
  • Add the mixture in to the mould and keep in the freezer.

Almond crumble

  • Mix All the ingredients together.
  • Make roll.
  • Keep in the freezer until frozen.
  • Once it frozen grate into the baking tray using grater.
  • Bake at 180C 10 to 12 minutes.

Chocolate Frangipane

  • Warm the coconut oil, trimoline, sunflower oil and coconut milk.
  • Add all the dry items and mix well.
  • Bake 170C 12 to 15 minutes.

Earl grey Bavarois

  • Boil the milk and cream with tea
  • Then remove the tea
  • Mix sugar and egg yolk
  • Cook with the milk and cream until 85C°
  • Remove from the heat and add gelatine

Gianduja Milk Chocolate mousse

  • Bring milk, eggs, and hazelnut praline to 83°C.
  • Pour onto the chocolate and mix well.
  • Add the gelatine.
  • When the emulsion reaches 39°C add the semi-whipped cream to lighten.

Earl Gray and ginger Glace

  • Boil the water with tea and ginger.
  • Keep few minutes to absorb the colour and the flavour.
  • Strain the mixture and boil again with sugar.
  • Once boiling add the pectin and boil two minutes.
  • Once boiling add the pectin and boil two minutes.
  • Keep in the chiller.
  • Use the glace in 35 C for cake glazing.

Earl Gray Ganache

  • Boil the cream with Dilmah earl grey tea and keep 10 minutes for infusing.
  • Strain the cream and boil with glucose, sorbitol and ginger.
  • Remove from the heat and add the chocolate.
  • Blend well.

Choux

  • Boil milk with the butter.
  • when it is boil add the flour sugar and salt.
  • Cook it un till become Dough.
  • Put the mixture into the mixing bowl and put all the egg and mix with Wisk.
  • Bake 180 C° 30-35 min

Raspberry Kappa Glace

  • Use the sugar, glucose, puree, and water to make a syrup.
  • Sprinkle on the Kappa Gum and bring the mixture to the boil.
  • Leave to cool slightly.
  • Once it is at 70(-80°C can use for Deeping.

Raspberry coulis

  • Add all the ingredients together and boil.

Bergamot & Yoghurt Ice cream

  • Boil the sugar, dextrose, milk, and cream.
  • Slowly add the Bergamot puree and the yoghurt into the mixture.
  • Add the stabilizer and cook well.
  • Place the mixture into the ice cream machine.

Sesame Tuile

  • Add the sugar, glucose, and butter into the cooking pot.
  • Cook till 106C.
  • Add the sesame and keep until cool.
  • Bake 180C 10 to 12 minutes.

Blood Orange Foam

  • Blend the puree, sugar and lecithin and use the foam kit to make the foam.

Activated charcoal Mix for black stamp

  • Mix the Powder and oil together.

Hibiscus Past for stamp

  • Boil All together.
  • Blend well and strain.
  • Reduce the syrup until become thick cream.

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