DILMAH t-SERIES BLUEBERRY AND POMEGRANATE CLOUD

Methods and Directions

• Preheat oven to 180C.
• Cream sugar and butter together. Mix in dry ingredients, until just combined.
• Roll out to 4mm. Cut into discs and transfer to lined baking tray.
• Bake until golden brown and crisp.

• Soak the gelatin in cold water.
• Squeeze out excess water from gelatin and place into a mixing bowl. Pour in 120ml of hot tea and add 30g of liquid glucose.
• Put the sugar, the other 30g of liquid glucose and 60ml of brewed tea into a pot and bring to a boil.
• Turn on the mixer on high with the gelatin mix.
• Cook the sugar solution to 118C. Then carefully pour in the gelatin mixture and colour as desired.
• Continue to whisk until thick and cool (approx. 5 minutes).
• Spread evenly onto a slice tin dusted with cornflour.

• Combine sugar and water in a pot and bring to a boil while stirring.
• Add the glucose and continue cooking until 115C.
• Add the tea and food colouring and cook to 155C, stirring constantly.
• Remove from the heat, add pinch of salt, butter and lastly baking soda.
• Stir well, pour onto lightly oiled tray and spread thinly with a pallet knife.