LYCHEE ROSE ALMOND MOUSSE ON SABLE COOKIE
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Chef Mohd. Firdaus bin Ismail
Nurul Shakira
Afternoon tea at OneSixFive at the InterContinental Kuala Lumpur is a delectable experience with exquisite afternoon tea specialities served with variations of teas. Represented by Nurul Shakira & Chef Mohd. Firdaus bin Ismail
- Sub Category Name
Combo
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Used Teas
Ingredients
Lychee Rose Almond Mousse- 280ml milk
- 60g egg yolk
- 80g sugar
- 25g corn starch
- 10g gelatin
- 400ml whipping cream
- Dilmah Lychee with Rose and Almond Tea
- 4 egg yolks
- 120g sugar
- 120g butter
- 200g flour
- 10g baking powder
Methods and Directions
Lychee Rose Almond Mousse- Boil milk and add tea leaf until it gets the preferred colour and smell.
- Strain out the tea leaves.
- Mix sugar, egg yolk and corn starch. Add in the boiled milk mixture to this.
- Whisk until it thickens.
- Whip up the cream and fold in the gelatin.
- Mix yolk, sugar, butter, flour and baking powder together.
- Mix well.
- Roll thin and cut into rectangular pieces and bake for 10 minutes at 180°C.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 18/04/2024
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