Dilmah Seven Star Tea


Food : Main Courses



  • 250g Pistachio
  • 400ml Cream
  • 100ml Milk
  • 45g Sugar
  • Vanilla Pod

Meringue Sticks

  • 250ml Egg Whites
  • 500g Icing Sugar
  • 10ml Rose Syrup


  • 5 Egg Yolks
  • 1 Egg White
  • 80g Desiccated Coconut
  • 100ml Coconut Milk
  • 60g Sugar
  • 1 pod Vanilla
  • Butter 20g
  • 15ml Cointreau


  • Preheat the oven to 140°C.
  • In a large bowl, mix all the ingredients together using a wooden spoon.
  • Pour into 16 mini-muffin moulds that have been greased with butter (or a 6 inch -15 cm greased ring mould pan) and sprinkled with sugar on the bottom and on the sides.
  • Bake for 20 - 25 minutes, or until an inserted toothpick comes out clean.
  • Remove from the oven and let the cakes cool on a rack. Place a plate over the baking pan and invert the warm custard on a plate (It is very important not to unmould the custard while hot, because it will break, or cold, because it will not leave the pan easily). Run a small metallic icing spatula around the edges to unmould the custard, if necessary.
  • Let it cool down completely and refrigerate for three hours.
  • Serve with pistachio sabayon and meringue sticks.

Created by : Alpesh Dias