Dilmah Seven Star TeaDilmah Seven Star Tea


Food : Appetisers



Sable Breton
• 30g Egg Yolks
• 30g Castor Sugar
• 60g Unsalted Butter
• 95g Plain Flour
• 1g Salt
• 5g Baking Powder
Tea Sable Disc
• 25g Unsalted Butter
• 125g White Chocolate
• 25g Feuillentine
• 90g Baked Sable Breton
• 2tsp. Crushed Mandarin and Marzipan Tea
Mandarin Tea Jelly
• 25g Fresh Mandarin
• 150g Mandarin Tea Infusion
• 50g Mandarin Juice
• 45g Castor Sugar
• 5g Gelatin
Yellow Glaze
• 60g Glucose
• 40g Water
• 60g Sugar
• 40g Condensed Milk
• 1 Gelatin Sheet
• 60g White Chocolate
• 1 drop Yellow Food Colour
Tea And Passionfruit Mousse
• 50g passion fruit
• 1tbsp. Fragrant Jasmine Green Tea infusion 
• 90g white chocolate
• 100g egg yolks
• 50g castor sugar
• 7g gelatin
• 250ml semi whipped cream

MethodSable Breton

  • Cream the butter, sugar and gradually add eggs. Add dry ingredients and rest in fridge for half an hour. Roll on baking paper and bake till golden brown. 
Tea Sable Disc
  • Melt chocolate
  • Add the mandarin and marzipan tea and infuse for intense flavour. 
  • Add melted butter to the dry ingredients. Mix it all in a mixer to crush into a paste.
  • Spread between two baking papers and set in fridge before cutting the discs. 

Yellow Glaze

  • Boil glucose, sugar and water and add to condensed milk. Dissolve soaked gelatin to the mix and pour on top of melted chocolate.
Tea And Passionfruit Mousse
  • Make a crème anglaise and add soaked gelatin. Pour over melted chocolate. Fold in the semi whipped cream.

The range of Dilmah Tea used

  • Dilmah Exceptionals

The variety of Dilmah Tea used in the recipe

  • Exceptional Fragrant Jasmine Green tea

Created by : Ian Jones