Dilmah Seven Star TeaDilmah Seven Star Tea

DILMAH t-SERIES BLUEBERRY AND POMEGRANATE CLOUD

Food : Main Courses

DILMAH t-SERIES BLUEBERRY AND POMEGRANATE CLOUD

Ingredients

Dilmah Blueberry and Pomegranate Shortbread Biscuit
  • 65g castor sugar
  • 100g butter
  • 130g flour
  • 1g Dilmah t-Series Blueberry and Pomegranate Tea
 
Dilmah Blueberry and Pomegranate Marshmallow
  • 4 gelatin leaves
  • 120ml brewed Dilmah t-Series Blueberry and Pomegranate Tea
  • 150g castor sugar
  • 60g liquid glucose
  • 60ml brewed Dilmah t-Series Blueberry and Pomegranate Tea
  • Pinch of salt
  • Pink food colouring
  • 50/50 mix of cornflour and icing sugar with tea ground in spice mill
 
Dilmah Blueberry and Pomegranate Brittle
  • 80g castor sugar
  • 35ml water
  • 60g liquid glucose
  • 15g Dilmah t-Series Blueberry and Pomegranate Tea
  • Pinch of salt
  • 5g butter
  • Pinch of baking soda
  • Pink food colouring

MethodDilmah Blueberry and Pomegranate Shortbread Biscuit

  • Preheat oven to 180C.
  • Cream sugar and butter together. Mix in dry ingredients, until just combined.
  • Roll out to 4mm. Cut into discs and transfer to lined baking tray.
  • Bake until golden brown and crisp.
Dilmah Blueberry and Pomegranate Marshmallow 
  • Soak the gelatin in cold water.
  • Squeeze out excess water from gelatin and place into a mixing bowl. Pour in 120ml of hot tea and add 30g of liquid glucose.
  • Put the sugar, the other 30g of liquid glucose and 60ml of brewed tea into a pot and bring to a boil.
  • Turn on the mixer on high with the gelatin mix.
  • Cook the sugar solution to 118C. Then carefully pour in the gelatin mixture and colour as desired.
  • Continue to whisk until thick and cool (approx. 5 minutes).
  • Spread evenly onto a slice tin dusted with cornflour.
Dilmah Blueberry and Pomegranate Brittle
  • Combine sugar and water in a pot and bring to a boil while stirring.
  • Add the glucose and continue cooking until 115C.
  • Add the tea and food colouring and cook to 155C, stirring constantly.
  • Remove from the heat, add pinch of salt, butter and lastly baking soda.
  • Stir well, pour onto lightly oiled tray and spread thinly with a pallet knife.
 

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Blueberry & Pomegranate

Created by : Kate Sekulla.