0 made it | 0 reviews

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


Dilmah Vivid Pure Peppermint Caviar
  • 10g, brewed in 250ml water for 5 mins
  • 50g Castor Sugar
  • 2g Algin
  • 500ml Water
  • 2.5g Calcic
Dilmah Vivid Natural Lemon Verbena Curd
  • 110g Lemon Juice
  • 10g Dilmah Vivid Natural Lemon Verbena
  • 140g Castor Sugar
  • 140g Eggs
  • 5g Gelatin
Vanilla Cream
  • 250g Cream
  • 75g Mascarpone
  • 35g Icing Sugar
  • 1g Vanilla Essence
  • 100g Egg White
  • 200g Castor Sugar
  • 10g Corn Flour
  • 5g Vinegar
  • 2g Vanilla Essence
  • 10g Macadamia, chopped
  • 3g Roasted Wattleseed, ground

Methods and Directions

Dilmah Vivid Pure Peppermint Caviar
  • Mix calcic and water and refrigerate overnight.
  • Mix castor sugar into brewed tea and add algin while it’s warm. Cool down to 32°C.
  • Use a pipette or a syringe and drop the above mixture into the calcic mixture at room temperature.
  • Strain out the caviar in 10 seconds.
Dilmah Vivid Natural Lemon Verbena Curd
  • Bring lemon juice to the boil, infuse with tea and strain.
  • Pour over castor sugar and egg mixture.
  • Bring back over stove until it thickens.
  • Put soaked gelatin in the mixture.
Vanilla Cream
  • Whisk all ingredients into a stiff peak and place in piping bag. Reserve in fridge.
  • Make a soft peak meringue, add corn flour, vanilla essence and castor sugar mixture and whisk to a stiff peak. Then add vinegar.
  • Place in a piping bag and pipe the desired shapes. Then sprinkle with macadamia and wattleseed.

ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From 16/06/2024