DILMAH t-SERIES ROSE WITH FRENCH VANILLA VERRINE TAPIOCA PUDDING, PANNACOTTA, STRAWBERRIES, FRIANDS & MERINGUE

Methods and Directions

• Bring the tea to a boil, stir in the tapioca.
• Boil until the tapioca is transparent, stirring to avoid sticking.
• Strain and pour over the chilled tea to cool, reserve

• Bring the milk and cream to a boil, remove from the heat, add tea.
• Infuse the mixture for 10 minutes, remove tea bags.
• Add in the 100g castor sugar and mix to combine. Place back on the heat.
• Whisk the egg yolks, 80g castor sugar and corn flour together.
• Slowly pour in the hot infused cream.
• Return the mixture to a double boiler and stir until 85C.
• Cool over an ice bath.

• Bring the milk to a boil, remove off the heat, add in the tea.
• Once infused for 10 minutes remove tea bags, add sugar.
• Bring the milk to a boil, add the slaked gelatin and stir to dissolve.
• Remove from the heat and pour in the cream, cool to room temperature.

• Heat 375ml of strawberry juice. Add the slaked gelatin sheets to dissolve.
• Remove from the heat, add in the remaining ingredients.
• Cool to room temperature.