Dilmah Real High Tea

Chocolate Mint Bomb with Peppermint Leaves

Recipe by Ernest Wong and Alex WaiKee, Island Shangri-La – National Winner Dilmah RHT Challenge Hong Kong 2014

Makes 1 portion

Chocolate cream
125 gr milk
125 gr cream
50 gr egg yolks
25 gr sugar
118 gr Chocolate at 66%

Mint foam
500 gr coconut purée
1/2 bundle of fresh mint leaves
10 gr Dilmah Pure Peppermint Leaves

Mint tea jelly
100 gr water
10 gr sugar
10 gr Dilmah Pure Peppermint Leaves
Dark Chocolate Ball
Crispy chocolate
Silver powder

Glassware / Chinaware:
White B&B Plate

Chocolate cream
Boil milk and cream, cook with sugar and yolks until 84 degrees Celsius
Pour on the chocolate
Cool down Keep in fridge

Mint foam
Heat coconut purée add gelatine and infuse tea
Blanched the fresh mint
Mix the fresh mint and coconut purée until mint disappears
Put in the canister add 2 cream charger
Keep in fridge

Mint tea jelly
Boil water sugar add gelatine and infuse tea
Strain and keep in fridge


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