Dilmah Seven Star Tea

MODERNIST ARCHITECTURAL

Food : Appetisers

MODERNIST ARCHITECTURAL

IngredientsVanilla Sable

  • 150g Icing Sugar
  • 220g Unsalted Butter, room temperature
  • 1 Whole Egg
  • 430g Plain Flour
  • 1/2 Vanilla Bean, split

Blood Orange Gel

  • 250g Blood Orange Puree
  • 50g Sugar
  • 3g Pectin NH 325

Pistachio And Rice Bubble Crunch

  • 50g Pistachio, finely chopped
  • 50g Candied Blood Orange Peel
  • 25g Rice Bubbles
  • 50g Pistachio Paste
  • 250g White chocolate

Yuzu Mousse

  • 150ml Cream
  • 50ml Yuzu Juice
  • 60g Castor Sugar
  • 15g Butter
  • 5g Gelatin Leaves, softened in cold water
  • 200ml Cream, semi whipped

Blood Orange Curd

  • 150ml Blood Orange Puree
  • 210g Sugar
  • 210g Whole Eggs
  • 30g Egg Yolks
  • 70g Butter
  • 6g Gelatin, softened

Yellow Chocolate Circles

  • 500g White chocolate
  • 50g Coco Butter
  • 5g Yellow-coloured Powder

MethodVanilla Sable

  • In a kitchen aid bowl, with a paddle attachment, crumb together the icing sugar, butter and plain flour.
  • Once all ingredients have combined together, add in the egg and vanilla seeds and beat until just combined.
  • Take off the machine and shape onto a flat block. Wrap in glad wrap and allow to chill in the fridge for an hour.
  • Once the hour is up, take out and bring to room temperature and roll out the sable until 2mm thick.
  • Line mini tart moulds with the sable.
  • Leave out overnight and then bake at 160°C for 10 to 15 minutes.

Blood Orange Gel

  • In a small saucepan bring the puree to a boil. Mix the sugar and pectin together and then whisk into the puree. Boil to 107°C.

Pistachio And Rice Bubble Crunch

  • Melt the white chocolate and pistachio paste together until smooth. Allow to cool then fold in the rest of the ingredients. Place between 2 pieces of baking paper and roll until 5mm thick, place into the refrigerator to set. Cut out six 4cm circles and reserve until needed.

Yuzu Mousse

  • Place the cream, Yuzu juice, sugar and butter into a saucepan and bring to the boil. When the cream mixture is at the boil, take off the heat and whisk in the gelatin. Strain and allow to cool to 40°C. When the mousse base is at 40°C, fold in the semi whipped cream and then reserve until needed.

Blood Orange Curd

  • Bring the blood orange puree to the boil, whisk the yolks, eggs and sugar and add to boiling puree - continue whisking until it reaches 84°C. Remove from the heat and whisk in the gelatin. Strain the curd into a plastic container and allow to cool to 40°C. Blend in the butter and allow to set.

Yellow Chocolate Circles

  • Melt 300g of the white chocolate up to 45°C, seed in the remaining 200g of chocolate. Melt the cocoa butter and blitz in the yellow food colour. Mix it with the chocolate and blitz. Temper the chocolate to 28 -29°C and use.

Created by : Althea Montano