Dilmah Seven Star Tea

Dilmah Pure Chamomile Flowers with lemon cream, wild strawberry and goat’s curd cream

Drink : Mocktails/Iced Tea

Dilmah Pure Chamomile Flowers with lemon cream, wild strawberry and goat’s curd cream


Dilmah Pure Chamomile Flowers jam
  • 300ml mineral water
  • 5 bags Dilmah Infusions Pure Chamomile Flowers tea
  • 1 pear, peeled and scooped with baby melon scooper
  • 5g pectin (medium set)
  • 200g sugar
Vanilla macaron
  • 250g almond meal
  • 250g icing sugar
  • 200g castor sugar
  • 200g egg white
  • 1 vanilla bean
  • 50g icing sugar, sifted
Lemon cream for macaron filling
  • 2 lemon zest
  • 150g lemon juice
  • 300g sugar
  • 300g eggs
  • 200g butter, softened
Goat’s curd cream
  • 225g goat’s curd
  • 30g honey
  • 5g gelatin, pre-soaked
  • 50g Italian meringue
  • 225g cream, lightly whipped
Raspberry garnish
  • 200g isomalt
  • 2g water
  • 10 dehydrated raspberries


Dilmah Pure Chamomile Flowers jam
  • Combine the tea and mineral water to make cold infusion.
  • Remove the tea bags and weigh up the infusion. Top up with more mineral water to get exactly 300g.
  • Mix pectin and half sugar and set aside.
  • Use half the tea and half the sugar mixture to poach the pear.
  • Once the pear is cooked remove from saucepan with some poaching liquid and set aside to cool.
  • Add the remaining tea and whisk in the remaining pectin and sugar mixture. Bring to boil.
  • Reduce the heat to low and cook until a light jam consistency.
  • Meanwhile fill sherry glasses with poached pear and some poaching syrup.
  • Freeze the glasses a little before topping with the light jam.
Vanilla macaron 
  • In a food processor blend together the almond meal and icing sugar.
  • Pass through fine mesh and set aside.
  • Whisk the egg white, castor sugar and vanilla bean to medium peak.
  • Fold half into the almond meal mix into the meringue and just before if fully combines add the rest of the meringue.
  • Fold through the icing sugar and work the almond oil out. 
  • Pipe onto baking tray lined with silicon paper.
  • Bake at 130°C in conventional oven for 10 minutes and reduce heat to 110°C for another 15–20 minutes.
  • Please note that baking temperature for this recipe needs to be low to obtain, as much as possible, a pale colour.
Lemon cream for macaron filling 
  • Bring lemon zest, lemon juice and 150g sugar to boil.
  • Whisk 150g sugar together with eggs.
  • Temper the boiled juice into the egg mixture and cook up to 85°C.
  • When cooled down to 40°C, whisk in the softened butter, cover the surface and refrigerate until required.
Goat’s curd cream 
  • Heat honey and 25g goat’s curd and add the pre-soaked gelatin to dissolve.
  • Combine the rest of the goat’s curd and fold in the Italian meringue.
  • Gently fold in the cream and refrigerate until required.
Raspberry garnish 
  • Boil water and isomalt to 180°C.
  • Sprinkle with small amount water to cool.
  • Pour into stainless steel rings and let cool slightly before pulling.
  • Lift the ring upward once the thin line is achieved. Fill the ring with dehydrated raspberries.
  • Heat up knife to cut the isomalt raspberry chard.
  • Store in air tight container until required.

The range of Dilmah Tea used

  • Dilmah Infusions

The variety of Dilmah Tea used in the recipe

  • Pure Camomile