Dilmah Seven Star Tea

Italian Almond Tea mousse, roasted hazelnuts and pistachio nougat

Food : Appetisers

Italian Almond Tea mousse, roasted hazelnuts and pistachio nougat

IngredientsMousse

  • 50g hazelnut paste
  • 6 egg yolks
  • 60g castor sugar
  • 75ml Dilmah t-Series Italian Almond tea
  • 200g mascarpone

Nougat

  • 350g honey
  • 300g glucose
  • 750g sugar
  • 250ml Dilmah Exceptional Italian Almond tea
  • 250g roasted almond
  • 250g hazelnuts
  • 250g pistachio
  • 3 eggs white

MethodMousse

  • Make a sabayon with eggs yolk, castor sugar and Italian Almond tea, cook gently on a bain-marie.
  • Mix mascarpone cheers and hazelnuts paste, incorporate to the sabayon. Refrigerate till set and pipe into little glasses.

Nougat

  • Mix honey and glucose and cook to 128°C, mix sugar and Dilmah Exceptional Italian Almond tea and cook to 145°C.
  • Whip up eggs white and add the two sugar solutions to it.
  • Fold all the roasted nuts through meringue, cool and set in dry place.

The range of Dilmah Tea used

  • Dilmah Exceptionals

The variety of Dilmah Tea used in the recipe

  • Exceptional Italian Almond Tea