Dilmah Seven Star Tea

Citrus Friand and Dilmah Earl Grey Cream (gluten-free)

Food : Appetisers

Citrus Friand and Dilmah Earl Grey Cream (gluten-free)


Citrus purée
  • 1 lemon
  • 1 orange
  • Water to cover
  • 180g citrus purée
  • 4 eggs
  • 180g castor sugar
  • 180g almond powder
  • 4g baking powder
Earl Grey cream
  • 2 Dilmah Gourmet Selection Earl Grey tea bags, opened
  • 250g cream

MethodCitrus purée

  • Place in a pot and cover with water.
  • Simmer until tender (about 2 hours).
  • Drain, cool and remove the seeds.
  • Process the skin, flesh and juice to a smooth purée in a food processor.
  • Grease a rectangular metal mould with oil spray and place on a baking sheet.
  • Line the base with greaseproof paper.
  • Preheat the oven to 160°c.
  • Beat the eggs and sugar together (do not cream them) and fold in remaining ingredients, mix well.
  • Bake until set (about 30 minutes).
Earl Grey cream
  • Infuse the loose tea in the cream for 2 hours.
  • Strain the cream through a fine sieve.
  • Whisk the infused cream to soft peaks, and quenelle onto the sliced citrus friand.

Created by : John Kelleher