Dilmah Seven Star Tea

Masala chai tea-a-misu

Drink : Mocktails/Iced Tea

Masala chai tea-a-misu


Flourless orange cake
  • 3 whole oranges
  • 750g almond meal
  • 750g sugar
  • 15g gluten free baking powder
  • 18 eggs
Masala chai latte panna cotta
  • 1 litre of whole milk
  • 10 Dilmah Ceylon Supreme tea bags
  • 2 tsp cloves
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • 4 tbsp brown sugar
  • 3 tsp cardamom pod
  • 6 leaves of gelatin
Vanilla ice-cream layer
  • 500ml pure vanilla bean ice-cream
  • 5 leaves of gelatin

MethodFlourless orange cake

  • Boil the orange whole in water for 1 hour.
  • Purée the cooled oranges until smooth.
  • Put all ingredients together and beat until the consistency is smooth.
  • Spread over a 60cm x 40cm lined tray with sides.
  • Bake at 170°C for 25 minutes.
Masala chai latte panna cotta 
  • Bring milk to the simmer with all the spices and tea bags.
  • Simmer gently for 10 minutes.
  • Steep for another 10 minutes and then strain.
  • Soften gelatin in cold water.
  • Strain softened gelatin into the hot milk and let cool.
  • Once cool and slightly thick, pour into glasses.
Vanilla ice-cream layer 
  • Allow the ice-cream to fully melt naturally.
  • Soften gelatin in cold water.
  • Strain the gelatin and melt over a water bath.
  • Add 200ml of the melted ice-cream to the gelatin and then put back into the rest of the ice-cream.
To combine 
  • Place a small round orange cake sponge into a shot glass.
  • Layer masala chai pana cotta on top.
  • Set in the freezer until just set.
  • Put a layer of the vanilla bean ice-cream on top.
  • Repeat steps 1–4 twice.

The range of Dilmah Tea used

  • Dilmah Gourmet Tea Selection

The variety of Dilmah Tea used in the recipe

  • Ceylon Supreme