Dilmah Seven Star TeaDilmah Seven Star Tea

DILMAH ROSE & VANILLA TEA JELLY, KIWI & BLUEBERRY JELLY AND COCONUT GEL WITH ROSE SYRUP

Food : Main Courses

DILMAH ROSE & VANILLA TEA JELLY, KIWI & BLUEBERRY JELLY AND COCONUT GEL WITH ROSE SYRUP

IngredientsKiwi & Blueberry Jelly

  • 250ml water
  • 100g sugar
  • 2 sheets gelatin
  • Blueberries
  • 30ml kiwi vodka
  • 50g sugar

Rose & French Vanilla Tea Jelly

  • 3 tbsp Dilmah Rose with French Vanilla Tea
  • 300ml boiling water
  • 2 leaves gelatin

Coconut Gel

  • 1 tin coconut cream
  • 50g sugar
  • 1 leaf gelatin

To Serve

  • 1 tsp olive oil
  • Micro greens, as needed
  • 1 tbsp Dilmah Mint, loose leaf tea

MethodKiwi & Blueberry Jelly

  • Peel all blueberries and add to water with 100g sugar.
  • Boil, strain and add one sheet of gelatin. Set aside.
  • Add vodka and 50g sugar in a pot.
  • Bring it to a boil and ignite alcohol vapour. Once the flame has gone out, remove from heat and add sheet of gelatin.
  • Line a bain with glad wrap and pour in the liquids, place in fridge to set.

Rose & French Vanilla Tea Jelly 

  • Add tea to boiling water and let seep for 4 minutes.
  • Strain and remove tea leaves once brewed. Then add in gelatin.
  • Line a bain with glad wrap and pour in the liquids, place in fridge to set.

Coconut Gel 

  • Place coconut cream in a pot.
  • Add sugar and bring to the boil and reduce by half. Add the gelatin
  • Line a bain with glad wrap and pour in the liquids, place in fridge to set.

To Serve

  • Use a knife or a cutter of a size you prefer, and cut the tea and blueberry & kiwi jelly to the same size.
  • Place in a glass.
  • Cut a strip of yoghurt and place on top of the jelly.
  • Place 2 ½ blueberries on top and garnish as desired.

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Rose With French Vanilla

Created by : Leigh Roberson