Dilmah Seven Star Tea


Food : Main Courses



Salt Crust Pineapple
• 2kg Table Salt
• 300g Egg Whites
• 1 Pineapple
Smoked Fromage Blanc
• 200g Fromage Blanc (Curd Cheese)
• 20 Rosemary Flowers
• 5g Unsprayed Rose Petals
• 20 Jasmine Flowers
• 3 Lavender Flowers
• 80g Castor Sugar
• 1 Thai Jasmine Smoking Candle
• Hint of Salt

MethodSalt Crust Pineapple

  • Preheat the oven to 180°C. In a bowl combine salt and egg white and mix well.
  • Cut off the spiky top of the pineapple, leaving the pineapple intact. Cover the pineapple in a thin layer of the salt mixture.
  • Line a tray with 2 layers of baking paper. Place a large spoon of the salt mixture in the centre of the tray.
  • Place the pineapple on the top, and cover completely with the remaining salt mixture, ensuring there are no holes. Bake for 3 hours and 20 minutes.
  • Remove from the oven and rest in a warm place before removing the crust.
  • Peel the pineapple and slice into thin rectangles.
Smoked Fromage Blanc
  • Whisk Fromage Blanc until smooth. Fold in all the flowers and refrigerate for 24 hours.
  • Pass the cream through a fine sieve, add sugar and a hint of salt.
  • Place the candle in a clean small bowl and place the bowl on the top of the cream. Light the candle at both ends, then invert a large bowl to completely enclose the cream and candle.
  • The candle will extinguish and the smoke will be trapped. Keep it for 10 minutes to allow the smoke to infuse the cream. Repeat the process 5 - 10 times, stirring the cream after each time, until a light smoked flavour is achieved – it should be very delicate.

Created by : Volker Marecek