Valrhona Manjari chocolate bavaroise tasted with dilmah earl grey, variation of raspberries & pistachio.

Valrhona Manjari chocolate bavaroise tasted with dilmah earl grey, variation of raspberries & pistachio.

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Fredrik Andersson

  • Sub Category Name
    Desserts
  • Recipe Source Name
    Tea Inspired Christmas Challenge
  • Festivities Name
    Christmas

Ingredients

  • 208 g Cream
  • 208 ml Milk
  • 42 g Sugar
  • 84 g Egg Yolk
  • 200 g Valrhona Manjari
  • 10 g Dilmah Earl Grey tea
  • 10 g Lyophilized Raspberry
  • 120 g Valrhona Manjari
  • 120 g Butter
  • 100 g Cane sugar
  • 100 g Icing sugar
  • 130 g Wheat flour
  • 100 g Egg
  • 2 g Salt
  • 70 g Pistachios
  • 100 ml Milk
  • 25 g Cream
  • 30 g Sugar
  • 2 Egg yolks
  • 10 g Wheat flour
  • 3 g Dilmah Forest Berries tea
  • 25 g Almond flour
  • 25 g Wheat flour
  • 25 g Sugar
  • 25 g Butter
  • 1 g Salt
  • 3 g Dilmah Raspberry tea
  • 200 g Raspberry juice
  • 6 g Sosa gel cream
  • 30 g Icing sugar
  • 5 g Dilmah Raspberry tea
  • 63 g Syrup
  • 25 ml Water
  • 2 g Gelatin
  • 25 ml Raspberry purée
  • 125 ml Milk
  • 30 g Egg yolk
  • 21 g Sugar
  • 10 g Corn starch
  • 12 g Butter
  • 50 g Pistachio puré
  • 70 g Pistachios
  • 90 g Sugar
  • 10 ml Water
  • 5 g Lyophilized Raspberries
  • 100 g Egg white
  • 140 g Hazelnut purée
  • 50 g Isomalt
  • 10 g Lyophilized Raspberries
  • 10 g Pistachios
  • 9 Raspberries
  • 1 box Liqourice Cress

Methods and Directions

  • Whip the cream easily. 
  • Boil the milk with the Dilmah Earl Grey tea. 
  • Mix the sugar with the egg yolks and strain the milk over it
  • Boil it until it gets to 84C and put it over the chocolate. 
  • Mix with the whipped cream, add the raspberries and put into molds.
  • Melt the butter and the chocolate. 
  • Mix all the other ingredients, then mix everything together. 
  • Cook in an oven at 200C for 9 minutes.
  • Boil the milk and the cream with the tea.
  • Mix the egg with the sugar and add the wheat flour.
  • Strain the milk over the eggs and the let it boil until it gets thick.
  • Mix all the ingredients in a bowl. 
  • Put on a tray and cook in the oven at 200C for 5 minutes.
  • Boil the raspberry juice the Dilmah Raspberry tea.
  • Strain it into a blender an add the gel cream and icing sugar and mix it for a minute.

  • Put the gelatin in cold water.
  • Boil the rest of the ingredients and add the gelatin. 
  •  Let it cool and then mix it in an ice cream machine.
  • Boil the milk, mix the egg yolk with the sugar and the corn starch. 
  • Add the milk and put it back in the pan. Boil for a minute until it gets thick. 
  • Add the butter and at last the pistachio purée.
  • Boil the sugar and the water, add the pistachios and let it be for at least 20 minutes. 
  • Strain it and then deep-fry the pistachios.
  • Add some salt on top, divide into small pieces and mix with the raspberries.
  • Mix the purée with the egg white.
  • Put in a siphon and use 4 CO2 cartridges. 
  • Fill a cup until half and bake in a microwave oven for 40 seconds.
  • Heat the isomalt to 150C. 
  • Put on a tray, mix into a powder and then bake with grated raspberries & pistachios at 200C for 2 minutes.
  • Divide the raspberries into half and cut the cress with a scissor.

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