Dilmah Seven Star TeaDilmah Seven Star Tea


Food : Appetisers



Vanilla 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