Dilmah Seven Star TeaDilmah Seven Star Tea

ROSE WITH FRENCH VANILLA TEA SORBET

Food : Main Courses

ROSE WITH FRENCH VANILLA TEA SORBET

Ingredients

Tea Syrup
  • 9 Dilmah Rose with French Vanilla tea bags
  • 1000ml spring water
 
Sugar Syrup Base
  • 495g water
  • 281g sugar
  • 180g glucose
  • 6g stabilizer
 
Sorbet
  • 600g tea syrup
  • 600g sugar syrup Base
 
Pistachio and Oats Crumble
  • 367g Butter
  • 333g sugar
  • 10g salt
  • 433g self-raising flour
  • 100g pistachio
  • 67g coconut
  • 167g rolled oats
 
Microwave Chocolate Raspberry Sponge
  • 240g Egg
  • 10g yolk
  • 70g sugar
  • 1g salt
  • 24g self-raising flour
  • 100g dark chocolate
  • 20g dried raspberry powder
  • 2 charge cylinders
 
Rose Petal
  • 3 edible pink roses
  • 1 egg white
  • 50g castor sugar
  • 1 vanilla bean

MethodTea Syrup 

  • Boil the water, make the tea syrup. Then set aside
Sugar Syrup Base 
  • Heat up water, sugar and glucose together.
  • Cool sugar mixture to 40C before adding stabilizer.
  • Using a stick blender, mix the stabilizer together.
Sorbet 
  • Combine both mixtures and use stick blender to mix together till all combines well.
  • Cool it down in the fridge before churning on the machine.
Pistachio and Oats Crumble 
  • Mix all ingredients together.
  • Bake in oven at 180C till golden brown and crumbly for around 15 minutes
Microwave Chocolate Raspberry Sponge
  • Melt chocolate and combine with the ingredient with hand mixer until smooth.
  • Strain the mixture and pour into the siphon gun with 2 charge capsules.
  • Pour into the plastic cup.
  • Bake in the microwave for 55 seconds to a minute.
Rose Petal 
  • Mix vanilla bean and sugar together.
  • Brush egg white on the petals and dip in the sugar and vanilla mixture
  • Lay on the tray, dry in the oven at 70C heat till crispy.
 

The range of Dilmah Tea used

  • Dilmah Exceptionals

The variety of Dilmah Tea used in the recipe

  • Exceptional Rose With French Vanilla

Created by : Roy Chin