DILMAH ROSE VANILLA FANTASY
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Dammika Herath
Lloyd Aleta
Nestled on the banks of Deira Creek and built in 1975, the Radisson Blu Hotel, Dubai Deira Creek is well known for its superior hospitality and convenient location, and of course, its unparalleled cuisine. Represented by Dammika Herath & Lloyd Aleta.
- Sub Category Name
Combo
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Used Teas
Ingredients
French Vanilla Tea Foam- 300g milk
- 200g cream
- 40g sosa pro espuma cold
- 4g Dilmah Rose with French Vanilla Tea
- 200ml water
- 5g Dilmah Rose with French Vanilla Tea
- 3g gelatin
- 250g milk
- 2 egg yolks
- 35g sugar
- 25g flour
- 1 vanilla pod
- 5g Dilmah Rose with French Vanilla Tea
- 18 fresh rambutan
- 50g sugar
- 100g liquid glucose
- 150g milk chocolate
Methods and Directions
French Vanilla Tea Foam- Infuse tea with the milk and cream for one day.
- Strain with a fine strainer.
- Add the pro espuma cold, put in a siphoned gun and charge with 2.
- Keep in a chiller.
- Boil the water to 100°C.
- Brew the tea for 3 minutes.
- Add the gelatin, pour in to a tray and keep in the chiller.
- Infuse the tea one day before in boiled milk with the vanilla pod.
- Mix egg yolk, sugar and flour. Add hot milk into the sugar and egg mix slowly.
- Cook in the cooking pan at about 83°C. Add vanilla essence.
- Remove rabutan seeds and cut into small dices.
- Make the caramel with sugar and glucose.
- Add milk chocolate. Cook well and let it set.
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