Rose Mellow Paired withTropical Heaven
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Ingredients
Rose Mellow (Dilmah French Rose Vanilla Milk Tea).- 60ml Dilmah French rose Vanilla Tea
- 100 g Milk
- Marshmallow
- Meringue
Tropical Heaven: Coconut Wood Apple Tropical Mousse
- 500 g Coconut Cream
- 100 g Sugar
- 500 g Wood apple puree
- 30 g Gelatin
- 1300 ml Cream
- 5 g Salt
Wood Apple Curd
- 400 g Egg yolk
- 500 g Egg
- 500 g Sugar
- 1.5 l Wood apple puree
- 45 g Gelatin
- 500 g Soft butter
- 500 g Almond powder
- 400 g Flour
- 100 g Cocoa powder
- 500 g Butter
- 500 g Sugar
Coconut Crumble
- 1 kg Sugar
- 300 g water
- 1300 g Coconut powder
Methods and Directions
Rose Mellow (Dilmah French Rose Vanilla Milk Tea)
- Heat the water 95-100c and add the Dilmah French rose vanilla Tea leaves.
- Let it brew for 5 minutes strain the leaves the add milk into the cup.
- Then add the Dilmah French Vanilla Tea, finish it up with Meringue and sprinkle some marshmallow and serve.
Tropical Heaven: Coconut Wood Apple Tropical Mousse.
- In a saucepan, boil the coconut cream, wood apple puree, and sugar together.
- Add gelatin to the mixture and blend well. Let it cool.
- Once cooled, add salt.
- Semi-whip the cream, then gently fold in the wood apple-coconut mixture.
- Double boil eggs, egg yolks, sugar, and wood apple puree while continuously whisking until it reaches 74°C.
- Once thickened, remove from heat and cool using an ice bath until it reaches 43°C.
- Add soft butter and blend with a hand blender until smooth.
Chocolate Almond Crumble
- Beat butter and sugar together until creamy.
- Sieve flour, almond powder, and cocoa powder together.
- Gradually add the dry mix to the butter-sugar mixture and mix gently.
- Bake at 160°C for 30 minutes, then crumble once cooled.
- Boil sugar and water to soft ball stage.
- Add coconut powder and mix well until crumbly.
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ALL RIGHTS RESERVED © 2025 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 07/09/2025
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