Dilmah Seven Star TeaDilmah Seven Star Tea

SUPREME CEYLON CHOCOLATE TORTELLINI WITH APRICOT GEL PEARLS

Food : Main Courses

SUPREME CEYLON CHOCOLATE TORTELLINI WITH APRICOT GEL PEARLS

Ingredients

Chocolate Pasta
  • 250g flour
  • 100g cocoa powder
  • 30g icing sugar
  • 4 eggs, whole
  • 1-2 tbsp Water
Filling for Tortellini
  • 200ml water
  • 30g butter
  • 30g sugar
  • 1 tbsp Dilmah Supreme Ceylon Single Origin Tea
Apricot Gel
  • 200g apricot purée
  • 50g syrup 60%
  • 1.8g agar-agar

MethodChocolate Pasta

  • Combine all ingredients, rest.
  • Roll out in the pasta machine onto setting 3. Cut into round shapes and stuff with tortellini filling. 
  • Fold together and shape into tortellini. Cook in slightly sugared boiling water.
Filling for Tortellini 
  • Bring everything to a boil, add the tea and let rest for 3 minutes.
  • Drain and use to glaze cooked tortellini.
Apricot Gel 
  • Bring all ingredients to a boil together. Pour into container.
  • Cool down and scoop out pearls.
 

The range of Dilmah Tea used

  • Dilmah Gourmet Tea Selection

The variety of Dilmah Tea used in the recipe

  • Ceylon Supreme

Created by : Volker Marecek