Reciprocal Celery

Reciprocal Celery

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  • Sub Category Name
  • Recipe Source Name
    Real High Tea Australia Volume 2
  • Activities Name
    Tea Inspired Lunch Corner


  • Celery stalk jelly
  • 1200g whole celery
  • 10g gelatin
  • 10g sugar
  • 2g salt
  • Edible gold leaf
  • Dilmah Exceptional Fragrant 
  • 250ml mineral water
  • 5 bags Dilmah Exceptional Fragrant Jasmine Green Tea
  • 30g sugar
  • 25g gelatin
  • Caramel Mount Buffalo hazelnuts
  • 10 whole Mount Buffalo hazelnuts
  • 200ml water
  • 200g sugar
  • 1 tsp glucose

Methods and Directions

Celery stalk jelly
  • Juice the whole celery and freeze in big block.
  • Defrost on top of cheese cloth over perforated tray with  container to collect the defrosting juice.
  • Once the juice is all extracted repeat the same process.
  • Weigh up 400g of the extracted celery juice and set aside.
  • Bring 1/4 of celery juice, sugar and salt to boil.
  • Remove from heat and immediately add pre-soaked gelatin.
  • Whisk to dissolve and add the remaining celery juice.
  • Mix in the edible gold leaf.
  • Pour into mould or container and refrigerate until required.
Dilmah Exceptional Fragrant Jasmine Green Tea
  • Combine the tea and mineral water to make cold infusion.
  • Remove the tea bags and weigh up the infusion. Top up 
  • Combine sugar with 1/4 Dilmah Exceptional Fragrant 
  • Whisk to combine and bring to boil.
  • Remove from heat and immediately add pre-soaked 
  • Refrigerate until required.
Caramel Mount Buffalo hazelnuts
  • Toast the hazelnuts, remove skin and keep warm.
  • Make caramel by bringing water, sugar and glucose to boil until 
  • Add the warm hazelnut and combine well to ensure even coating.
  • Use fork to remove the hazelnut from caramel.
  • Cool on marble and store in airtight container until required.

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