EARL GREY ICE-CREAM WITH ORANGE CAKE & EARL GREY OF CHOCOLATE CREAM

Methods and Directions

• Heat up the milk to 80°C, pour on to tea leaves, and stir once then brew it for 30 minutes.
• Mix the egg yolk and sugar well.
• Strain the tea leaves (step 1), and heat the tea infused milk with glucose and cream up to 82°C.
• Pour step 3 (milk mix) in to step 2 (egg mix), add the metil into the mixture, mix well.
• Cook step 4 until thick, cool down in an ice water bath.
• Keep in a freezer till needed.
• Make a smooth texture using pacojet before serving.

• Beat the whole egg and sugar until it’s light and fluffy.
• Add the orange zest, mix well.
• Mix the cake flour and baking powder well, add into the mixture, and mix well.
• Add the melted butter into the mixture, mix well.
• Bake the orange cake at 170°C for 10-13 minutes.

• Heat up the cream to 80°C, pour on to the Earl Grey Tea leaf, stir once then brew it for 30 minutes.
• Mix the egg yolk and sugar well.
• Strain the tea leaves out (step 1), and heat the cream tea up to 82°C.
• Pour step 3 in to step 2, mix well and cook until thick.
• Add the soaked gelatin, mix well, remove from heat.
• Pour into the dark chocolate, mix well, cool down in an ice bath.
• Set in the mould. Keep in the fridge

• Heat the water to 100°C.
• When the water cools down to 80°C, pour on to the Earl Grey Tea, stir once and brew it for 3 minutes.
• Stir one more time before straining the tea.
• Heat the infused tea liquid with syrup and vegetable gelatin powder.
• Cool down in an ice bath and set in fridge.