Dilmah Seven Star Tea


Drink : Mocktails/Iced Tea



Earl Grey Mousse
• 90g Milk
• 90g Cream
• 15g Earl Grey Tea
• 30g Egg Yolks
• 45g Sugar
• 5g Gelatin Leaves
• 145g Whipping Cream
Chocolate Brownie
• 240g Butter
• 240g Sugar
• 190g Egg
• 90g Cake Flour
• 280g Chocolate, melted


Chocolate mousse

  • Heat the milk and cream – and infuse with the tea.
  • When cooling add the egg slowly and allow the mixture to thicken slightly, leave to cool.
  • When cold add the rest of the gelatin and allow to set.

Chocolate brownie

  • Cream together the sugar and butter till white and fluffy. Slowly add the eggs and fold in the rest of the ingredients. Spread thinly onto a baking sheet and bake for 10mins.
  • Layer the cup with the mousse and brownie followed by sour cherries until the cup is 2/3 full. Sprinkle with peppermint cocoa powder and serve cold.

The range of Dilmah Tea used

  • Dilmah Fun Tea Selection

The variety of Dilmah Tea used in the recipe

  • Earl Grey

Created by : Ho Wing Hong