Dilmah Seven Star Tea


Food : Main Courses



Passion 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