SUPREME CEYLON CHOCOLATE TORTELLINI WITH APRICOT GEL PEARLS
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Benjamin McManus
Volker Marecek
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Real High Tea 2014/15 Volume 2
Used Teas
Ingredients
Chocolate Pasta- 250g flour
- 100g cocoa powder
- 30g icing sugar
- 4 eggs, whole
- 1-2 tbsp Water
- 200ml water
- 30g butter
- 30g sugar
- 1 tbsp Dilmah Supreme Ceylon Single Origin Tea
- 200g apricot purée
- 50g syrup 60%
- 1.8g agar-agar
Methods and Directions
Chocolate Pasta- Combine all ingredients, rest.
- Roll out in the pasta machine onto setting 3. Cut into round shapes and stuff with tortellini filling.
- Fold together and shape into tortellini. Cook in slightly sugared boiling water.
- Bring everything to a boil, add the tea and let rest for 3 minutes.
- Drain and use to glaze cooked tortellini.
- Bring all ingredients to a boil together. Pour into container.
- Cool down and scoop out pearls.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 01/05/2024
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