Dilmah Real High Tea
09/11/14

Chocolate Tortellini with Supreme Ceylon Single Origin, Apricot Gel Pearls

Recipe by Volker Marecek and Benjamin McManus of The Langham Auckland (National Winner – RHT New Zealand 2014)


Chocolate Pasta:

250g flour
100g cocoa powder
30g icing sugar
4 eggs, whole
1-2 tbsp water

Method: 
Combine all ingredients, rest. Roll out in the pasta machine onto 3 setting. Cut into round shapes, fill with the filling for tortellini. Fold together and shape into tortellini. Cook in slightly sugared boiling water.


Apricot Gel:

200g apricot puree
50g syrup 60%
1,8 g agar

Method: 
Bring all ingredients to boil together. Pour into container. Cool down and scoop out pearls.


Glace for Tortellini:

200g water
30g butter
30g sugar
1 tbsp Dilmah Supreme Ceylon Single Origin Tea

Method: 
Bring everything to boil, add the tea and let rest for 3 minutes. Drain and use to glaze cooked tortellini


Filling for Tortellini:

100g cream
1 tbsp Dilmah Supreme Ceylon Single Origin Tea
100 g white chocolate
Lemon to taste.

Method: 
Infuse the cream with the tea, drain and make a ganache with the white chocolate. Taste.

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