Dilmah Real High Tea


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

100g butter
2 cups water
4 eggs
150g plain flour
1 punnet blueberries
1 punnet raspberries
1 lemon
50g caster sugar
1 vanilla bean
100g white chocolate
40g extra virgin oil
150g thickened cream
50g popping candy
40g icing sugar

Choux Pastry
Preheat oven to 220 degrees Celsius. Combine butter & 1 cup water in a large saucepan and bring to the boil over a high heat until butter melts. Add flour & beat vigorously until mixture leaves the sides of the pan. Remove from heat and cool for 10 minutes. Add eggs to paste one at a time, beating mixture vigorously. Spoon mixture into a piping bag and pipe into 3cm diameter moulds onto a lined baking tray. Bake for 15 mins, then reduce heat to 180 C. Prick pastries with a skewer & bake until golden and dry. Cool pastries on a wire rack to room temp.

Homemade Jam
Halve vanilla bean and combine the seeds in a saucepan with berries, juice of lemon, sugar & 1 cup water. Mix ingredients with hand blender. Place the pan on a medium heat and bring to the boil. Simmer for 15 minutes. Turn off the heat & carefully skim any foam off the top of jam. Cool mix and refrigerate.

White chocolate cream
Melt chocolate in bain marie and slowly add oil. Whip cream and add chocolate once it has reached 45 degrees. Refrigerate.

Serve with a piping hot cup of Dilmah Meda Watte tea to balance out the rich flavours of this perennial teatime favourite.

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