JASMINE ROSELLE CAKE
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Nongnuch Abanpaew
Anupong Nualchawee
An unmistakable resort, set amidst one of the best golf courses in the region, Le Méridien Hotel Suvarnabhumi is a compelling choice for meetings and city escapes. It is also the closest five star resort to Bangkok’s International Airport. Be inspired and energised by the global flavours and creative presentations of their carefully curated fare at Latest Recipe, Favola, and Latitude 13° 39’. Represented by Anupong Nualchawee & Nongnuch Abanpaew.
- Sub Category Name
Combo
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
Coconut Dacqouise- 375g egg white
- 300g sugar
- 150g almond powder
- 150g icing powder
- 175g dry coconut
- 50g roselle
- 500ml water
- 140g sugar
- 8 sheets bloomed gelatin leaf
- 400ml Dilmah Green Tea with Jasmine Flowers infused milk
- 150g egg yolk
- 220g sugar
- 11 sheets gelatin
- 1000ml whipped cream
- 180ml simple syrup
- 1g xantana
- 1g alginate
- 2g pink colouring
Methods and Directions
Coconut Dacqouise- Beat sugar with egg white until soft peaks form.
- Sift almond icing and coconut together.
- Fold into egg white mix, pour on a sheet pan and bake at 190°C for 14 minutes
- Boil roselle with water until it takes colour. Drain.
- Add sugar, stir well, turn off the heat. Add gelatin when the temperature comes down to about 60°C.
- Infuse milk with Dilmah Jasmine Green Tea overnight.
- Heat milk, yolk and sugar over low heat. Stir continuously till it reaches 82°C and turn off the heat.
- Add gelatin and allow to fully dissolve. Let it cool then fold into whipped cream.
- Mix all ingredients together, set overnight.
- Use when the cake is ready to be glazed
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 05/05/2024
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