Recipe by Geoff Laws & Shaun Thompson of Qantas Lounges (National Winner – RHT Australia 2014)
110ml Dilmah t-Series The Original Earl Grey tea
1 tsp Szechuan pepper
2 g diced red chilli
4g orange rind
1 cup caster sugar
1 cup water
Melted dark chocolate
Murray River pink rock salt
Place brewed Dilmah Natural Selection Earl Grey tea with Szechuan pepper, diced chilli & orange rind into a vacuum seal bag.
Seal bag and place in a sous vide water bath set at 63 degrees for 30 minutes.
After flavour has infused, strain liquid into a fresh vacuum bag and seal. Once ready to serve, immerse bag in a 100 degree water bath for 10-15 mins. Once heated, cut open bag and pour into a short glass. Add simple syrup to taste
Garnish with chocolate& salt dipped cinnamon stick stirrer.
Combine 1 cup caste sugar with 1 cup water. Bring to the boil and reduce until syrup is formed.