Tea Infused Tartelettes with Oolong Mousse and Hamachi

Tea Infused Tartelettes with Oolong Mousse and Hamachi
Tea Infused Tartelettes with Oolong Mousse and Hamachi
Tea Infused Tartelettes with Oolong Mousse and Hamachi

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Desmond Lauffer from The Immunity inspired by tea challenge

  • Sub Category Name
    Savory
  • Recipe Source Name
    Immunity Inspired by Tea Recipes
  • Festivities Name
    Autumn
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    Spring
    Summer

Ingredients

Tart Shells

  • 300g Base Purée
  • 24g Isomalt
  • 12g Dry Glucose
  • 18g Corn Starch
  • 5g Trapper Salt

Oolong Mousse

  • 500g Heavy Cream
  • 100g Milk
  • 50g Sugar
  • 50g Egg Yolk
  • 17g Dilmah’s Oolong Tea
  • 1.75g Gelatin

Hamachi Filling

  • Hamachi(North Sea Yellow Tail)
  • Shoyu (Japanese Soy Sauce)
  • Olive Oil
  • Chives
  • Lime Zest

For Green Strawberries

  • Green Strawberries

Methods and Directions

Tart Shells

  • Cook the vegetables for the base purée and blend with the cooking liquid until smooth.
  • Add the dry ingredients, stir until the ingredients become on mass.
  • Bring to a simmer, and spread on silicone mats.
  • Leave in the oven on 70 degrees overnight.
  • Cut the dehydrated sheets to size and dip in sunflower oil heated to 110 degrees.
  • When the sheets become soft take out and cast over the tartlet molds.
  • Let them harden out for about 5 minutes at 140 degrees.

Oolong Mousse

  • Mix the cream, milk, sugar and oolong together, and bring to a simmer in a pan. Cover and let rest for at least 30 minutes.
  • Strain and bring to a simmer again. Mix well to make a creamy mixture.
  • Add the yolk and gelatin and continue to cook, on low heat while stirring continuously.
  • Heat the mixture to 85 degrees, pour into a container, cover it whit cling wrap and let rest overnight under refrigeration.
  • When the mousse is ready, place in a siphon and add two cartridges.

Hamachi Filling

  • Cut the Hamachi into small pieces, preferably a 50/50 mix of loin and belly.
  • Add a bit of Shoyu and olive oil to flavor, finish with chives and lime zest.

Green Strawberries

  • Slice the strawberries as thinly as possible.

Plating The Tartelette

  • Take two tartlets and fill them to about a quarter with the oolong mousse.
  • Add a couple of spoons of the Hamachi mixture on top.
  • Finish off with green strawberries.

ALL RIGHTS RESERVED © 2021 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 15/06/2021