Tea Foam With Buttermilk, Mint Ice Cream & Pismaniye

Tea Foam With Buttermilk, Mint Ice Cream & Pismaniye
Tea Foam With Buttermilk, Mint Ice Cream & Pismaniye
Tea Foam With Buttermilk, Mint Ice Cream & Pismaniye

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Robert Piasecki from The Immunity inspired by tea challenge

  • Sub Category Name
    Food
    Desserts
  • Recipe Source Name
    Immunity Inspired by Tea Recipes
  • Festivities Name
    Autumn
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    Winter

Ingredients

Tea Foam

  • 400g Cream (30%)
  • 1l Buttermilk
  • 80g Icing Sugar
  • 30g Proespuma, cold
  • 16g Dilmah’s Apple Cinnamon and Vanilla Tea
  • 5g Fresh Mint Leaves

Tea Infused Gel

  • 1l Water
  • 10g Dilmah’s Mint Tea
  • 30g Sugar
  • 3cl fresh Lime Juice
  • 15g Agar Agar

Tea Ice Cream

  • 400g Condensed Milk
  • 400g Cream (30%)
  • 16g Dilmah’s Mint Tea

Assembling And Garnishing

  • Tea Ice Cream
  • Tea Foam
  • Pismaniye
  • Pistachios
  • Mint Leaves
  • Tea-infused Gel
  • Lime Powder

Methods and Directions

Tea Foam

  • Heat the tea with the cream until it releases aroma and, then, add the mint leaves.
  • Take off heat, set aside for 10 minutes and strain.
  • Next, combine the prepared tea and cream mixture with buttermilk, icing sugar and cold proespuma.
  • Finally, pour the entire mixture into a siphon and fill it with three CO2 cartridges.

Tea Infused Gel

  • Brew the tea in water and add sugar and lime juice.
  • Strain, and cook with agar for approx. two minutes, stirring continuously.
  • Pour the thickened liquid into a baking tray and let cool.
  • Next, blend the jelly at full speed in order to achieve a homogenous consistency.

Tea Ice Cream

  • Heat the tea with the cream until it releases aroma. Take off heat, strain and set aside to cool.
  • Add the chilled mixture into a blender and blend until a thick mixture is formed.
  • Pout into a freeze-proof container and freeze.

Assembling and Garnishing

  • Plate the dish by placing the ice cream in circular molds and filling them with the tea foam.
  • Next, remove the rings and garnish using the pismaniye, pistachios, mint leaves and tea-infused gel.
  • Sprinkle with lime powder and serve.

ALL RIGHTS RESERVED © 2022 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 27/09/2022