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Jerry Li
Smita Grosse

Galaxy Macau offers a variety of over 50 world-class Asian and international restaurants under one roof to please everyone’s palate. Represented by Jerry Li & Smita Grosse.

  • Sub Category Name
  • Recipe Source Name
    Real High Tea 2014/15 Volume 1


Peach Jelly
  • 325g peach purée
  • 200ml water
  • 29g gelatin
  • 5g agar-agar
  • 75g sugar
  • Citric acid
  • Red colouring
Tea Infusion
  • 360ml milk
  • 40g Dilmah Peach Tea
Peach Mousse
  • 375ml Dilmah Peach Tea, brewed
  • 1 pc vanilla bean
  • 21g gelatin
  • 325g white chocolate
  • 555g whipped cream
  • 2700g egg white
  • 900g sugar
  • 900g cake flour
  • 630g butter
Peach Crumble
  • 500g butter
  • 500g cake flour
  • 500g sugar
  • 500g almond powder
  • 25g Dilmah Peach Tea
Sesame Hypen Mix
  • 100g flour
  • 100g sugar
  • 100g egg white
  • 50g butter
  • 30g sesame powder to taste
  • Osmanthus Flower

Methods and Directions

Peach Jelly
  • Boil the purée, water and sugar mix with agar-agar.
  • Add in the gelatin.
  • Add in citric acid for fruitiness.
  • Follow with a little bit of colouring to give the peach effect.
Tea Infusion
  • Boil the milk up to 100°C and put in tea.
  • Remove and strain after 5 minutes.
Peach Mousse
  • Melt the chocolate.
  • Add the gelatin into the milk tea infusion.
  • Mix in the chocolate and cool down.
  • Fold in the whipped cream.
  • Make a meringue and fold in the cake flour.
  • Add in slowly the melted butter.
  • Spread on tray and bake for 160°C for around 10 minutes in an oven.
Peach Crumble
  • Soften the butter.
  • Add in all the dry ingredients and mix to a crumble.
Sesame Hypen Mix
  • Mix all the ingredients.
  • Spread and bake.
  • Use for decoration.
  • Sprinkle the flowers on top.

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