Dilmah Seven Star Tea


Food : Main Courses


IngredientsPassion Fruit Ice Cream

  • 300g Passion Fruit Coulis infused with 1/2 Bunch of Mint (for 24 hours)
  • 100g Water
  • 100g Glucose
  • 200ml Water
  • 1 Gelatin Leaf
  • Salt to taste

Coconut Foam

  • 400ml Coconut Puree
  • 200ml Cream (full fat)
  • 50g Sugar
  • 1 Gelatin Leaf
  • 30ml Bacardi Rum
  • 1/2 Lime Juice
  • Almond Crumble
  • 50g White Sugar
  • 100g Butter
  • 100g Toasted Almonds
  • 200g Flour
  • 1 Egg White

MethodPassion Fruit Ice Cream

  • Mix all ingredients together, place in pacojet pot or use an ice cream maker.

Coconut Foam

  • Gently whisk the coconut puree with the sugar and the full fat cream.
  • Soak and squeeze the gelatin and melt it in a small amount of coconut puree. Bring all ingredients together, sieve, and place the mixture in an isi espuma gun. Use 2 chargers for half litre of mix.

Almond Crumble

  • Toast the almonds, crush it in the mortar. Mix it with the rest of the ingredients; make sure that the butter doesn’t melt. Bake at 180°C for 10 min.

Created by : Vilmos Dohnal