Dilmah Real High Tea


Recipe by Geoff Laws & Shaun Thompson of Qantas Lounges (National Winner – RHT Australia 2014)

20g Dilmah Exceptional Ceylon Spice Chai
200ml Milk
200ml thickened cream
50g caster sugar
4 sheets gelatine
I cup honey
1 cup water
50g caster sugar
3 tbsp canola oil
1/3 cup popcorn kernels
Pinch salt
1 cup brown sugar
½ cup butter
¼ cup honey
½ tsp baking soda
125ml caster sugar
60ml water

Panna Cotta
Combine milk, cream & caster sugar in a saucepan. When it is almost boiling, remove from heat, add tea and stir to combine. Let stand for 3-5 mins. Strain mix through a fine sieve. Add 3 sheets of gelatine and whisk until combined. Allow liquid to cool in fridge for 45 mins. Fill small serving glasses half way and place in fridge to set for at least 2 hours. Once set, add honey syrup, set in fridge and top up with remaining panna cotta mix.

Honey Syrup
Combine honey, water & sugar in a saucepan over a medium heat and stir until sugar dissolves. Remove from heat, add 1 sheet gelatine & let cool.

Heat oil in a saucepan over a medium-high heat. Put 3 or 4 kernels into the oil & cover pan. Once kernels pop, add remaining kernels in an even layer. Cover then remove from heat. Count to 30 seconds before returning pan to the heat. This will pop the kernels evenly. Once an even popping sound stops, remove pan from heat and place popcorn in a bowl. Place brown sugar, butter, honey & baking soda in a pan on a medium heat. Once melted, mix with popcorn and deep fry until golden brown

Stir water and sugar in a saucepan over a low heat until sugar dissolves. Wait until sugar is dissolved and bring to the boil. Increase heat to high and dissolve any sugar left on pan. Cook until the mixture is a rich golden colour & remove from heat.

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