MANGO AND STRAWBERRY TEA MOUSSE
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Charoenchai Kamwong
Channarong Hongsatan
A luxurious abode featuring traditional Thai architecture, hand-painted silk ceilings, a grand lobby and glorious gardens, the Four Seasons Hotel Bangkok located at the heart of the city is a rare combination of convenience and opulence. Represented by Channarong Hongsatan & Charoenchai Kamwong.
- Sub Category Name
Food
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Used Teas
Ingredients
Basic Custard- 500ml whipping cream
- 500ml milk
- 200g egg yolks
- 100g sugar
- 40g Dilmah Mango & Strawberry Tea
- 20g gelatin
- 1165g white chocolate
- 600g basic custard
- 900ml whipped cream
Methods and Directions
Basic Custard- Mix egg yolk and sugar until it turns lighter in colour. Set aside.
- Bring milk to a boil.
- Remove from heat and add Mango & Strawberry Tea. Allow to steep for 8 minutes.
- Strain out the loose tea or tea bags.
- Add whipping cream into the mixture and bring to a boil again.
- Add the egg yolk and sugar mixture in little by little to ensure that no lumps form.
- Heat to 84°C before removing from heat.
- Add gelatin when the mixture reaches 50°C. Stir and allow to fully melt.
- Pour the basic custard mix into the white chocolate.
- Stir to incorporate.
- Bring the custard and chocolate mixture to 38°C before adding the whipped cream.
- Fold to incorporate.
- Portion and serve.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 04/05/2024
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