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Selvana Chelvanaigum

Cherry meringue pavlova, vanilla cream, Dilmah Vivid Natural Lemon Verbena Tea Curd, smoked cherries, Dilmah Vivid Pure Peppermint Caviar.

  • Sub Category Name
  • Recipe Source Name
    Christmas Recipe Brochure
  • Festivities Name
  • Activities Name
    Real High Tea


  • 100g Egg White                
  • 200g Castor Sugar           
  • 10g Corn Flour                 
  • 5g Vinegar                          
  • 2g Vanilla Essence
  • 10g Macadamia, chopped
  • 3g Roasted Wattleseed, ground 
Vanilla Cream

  • 250g Cream
  • 75g Mascarpone
  • 35g Icing Sugar
  • 1g Vanilla Essence

Dilmah Vivid Natural Lemon Verbena Curd
  • 110g Lemon Juice           
  • 10g Dilmah Vivid Natural Lemon Verbena
  • 140g Castor Sugar
  • 140g Eggs
  • 5g Gelatin
Dilmah Vivid Pure Peppermint Caviar
  • 10g Dilmah Vivid Pure Peppermint, brewed in 250ml water for 5 mins
  • 50g Castor Sugar
  • 2g Algin
  • 500ml Water
  • 2.5g Calcic

Methods and Directions

  1. Make a soft peak meringue, add corn flour, vanilla essence and castor sugar mixture and whisk to a stiff peak. Then add vinegar.
  2. Place in a piping bag and pipe the desired shapes. Then sprinkle with macadamia and wattleseed.
Vanilla Cream

1.      Whisk all ingredients into a stiff peak and place in piping bag. Reserve in fridge.

Dilmah Vivid Natural Lemon Verbena Curd
  1. Bring lemon juice to the boil, infuse with tea and strain.
  2. Pour over castor sugar and egg mixture.
  3. Bring back over stove until it thickens.
  4. Put soaked gelatin in the mixture.
Dilmah Vivid Pure Peppermint Caviar
  1. Mix calcic and water and refrigerate overnight.
  2. Mix castor sugar into brewed tea and add algin while it’s warm. Cool down to 32°C.
  3. Use a pipette or a syringe and drop the above mixture into the calcic mixture at room temperature.
  4. Strain out the caviar in 10 seconds.

ALL RIGHTS RESERVED © 2019 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From 17/10/2019