Dilmah Seven Star Tea


Food : Appetisers



Blown Sugar Apple Spheres
• 500g Castor Sugar
• 225ml Water
• 100g Glucose
• 5 drops Tartaric Acid
• 2 drops Food Colouring
• 1 drop Apple Essence
Poached Apple In Cider
• 1 Apple
• 100g Castor Sugar
• 1 Star Anise
• 100ml Apple Cider
Spicy Crumble
• 80g Castor Sugar
• 80g Almond Meal
• 35g Melted Butter
• 3g Mixed Spice
• 2g Fennel Seeds
• 2g Rosemary
Lime Chantilly
• 500ml Thickened Cream
• 2tbsp. Castor Sugar
• 1tsp. Lime Zest
• 100g Mascarpone Cheese
Whisky Jelly
• 40g Castor Sugar
• 40ml Water
• 1tbsp. Whisky
• ½ sheet Gelatin


Blown Sugar Apple Spheres
  • Boil syrup made with water, sugar and glucose until 145 degrees and add the tartaric acid, apple essence and colouring.
  • Bring the mixture up to 160 degrees. Work the sugar on a silpat mat to bring shine to the sugar. Using a sugar pump, make small spheres and form apple shapes. 
Poached Apple In Cider
  • Peel and scoop the apple into spheres. Make syrup with cider, star anise and sugar. Poach apples in the syrup. Cool down poached apples and reserve until needed.
Spicy Crumble
  • Roast the fennel and mixed spice. Mix in all ingredients to form a crumble-like texture. Bake for 10mins on 170°C. Allow to cool.
Lime Chantilly
  • Whisk the cream with the other ingredients to form a stiff-peak consistency and reserve in the fridge in a piping bag until needed.
Whisky Jelly
  • Make syrup with the sugar and water.
  • Soak the gelatin in cold water, when soaked, remove the water. Add gelatin to the warm syrup to dissolve. When syrup cools down, add whisky and chill in a container.

Created by : Ian Jones