Dilmah Seven Star Tea


Food : Main Courses


IngredientsPoached Pears

  • 10 Baby Poached Pears, canned
  • 400ml Poached Pear Syrup
  • 200ml Water
  • 4tbsp. Plum Juice
  • 1 Clove
  • 1 Cinnamon Stick
  • 1 Vanilla Pod
  • 2tbsp Meda Watte Tea

Vanilla Crème Pâtissière

  • 100ml Organic Milk
  • 1 Free-range Egg Yolk
  • 40g Sugar
  • 15g Custard Powder
  • 10g Organic Butter
  • 1 vanilla pod, split in ½

Chocolate Sauce

  • 100ml Organic Cream
  • 50g Dark Chocolate (72%), chopped
  • 2 Cloves
  • 5 Peppercorns
  • 1/2 Cinnamon Stick

MethodPoached Pears

  • In a pot put all the ingredients apart from the pears and bring to a simmer. Turn off and infuse for 10/15 mins.
  • In the meantime, using a parisienne, scoop and empty the inside of the pears from the bottom without breaking them.
  • Pass the infusion through a sieve into another pot, add the pears and simmer slowly for 1 hour.
  • Turn off the heat and let them cool down in the liquid.

Vanilla Crème Pâtissière

  • Scrape the seeds of the vanilla pod with a small knife and add to a small pot. Mix the vanilla with milk and, over low heat, bring to a boil.
  • In a bowl, whisk vigorously the egg yolk, sugar and custard powder.
  • Through a sieve, pour the milk on top of the egg and custard mixture, whisking constantly.
  • Put the entire mixture into a clean pot and bring to a boil. Cook for 2 minutes or until the starch is cooked and has thickened.
  • Take off heat, add the butter, mix well and put back in a clean bowl, cover with cling wrap and refrigerate.
  • Before use, take the vanilla crème pâtissière out of the fridge and, with an electric whisk, beat for 1 minute to lighten up and put into a piping bag fitted with a small nozzle.

Chocolate Sauce

  • Bring cream, cloves, cinnamon and peppercorns to a boil and let infuse. Add chocolate into a separate bowl and pass the cream through a sieve on top of the chocolate. Mix well and pour into a jug. Keep warm.

The range of Dilmah Tea used

  • Dilmah Watte Boutique Tea

The variety of Dilmah Tea used in the recipe

  • Meda Watte

Created by : Laurent Loudeac