Dilmah Real High Tea

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

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

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

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.

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

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