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