Dilmah Real High Tea

Clementine Tangerine with Nuwara Eliya Pekoe Sorbet

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

Makes 4 portions

Meringue Sour Drop
50 gr egg white
50 gr sugar
50 gr icing sugar
Mixascorbique acid sugar

Nuwara Eliya Pekoe Sherbet
1liter water
240 gr sugar
240 gr glucose powder
35 gr tea Dilmah Nuwara Eliya Pekoe
250 gr lemon juice
8 gr super neutrose(stabilizer)

Lemon Dough
300 gr butter
190 gr icing sugar
60 gr almond powder
1 gr salt
112 gr eggs
1 lemon zest
500 gr flour T55

Tangerine Cream
66 gr eggs
72 gr sugar
1 lemon zest
1/2 tangerine zest
20 gr lemonjuice
108 r tangerine concentrate
108 gr butter
3 gr pink pepper corn
50 gr mascarpone
250 grtangerine cream
Segment tangerine
Green leave deco

Glassware / Chinaware: 
Ginkgo White Plate


Meringue Sour Drop
Whisk egg white, add sugar, when it’s hard stop and add the icing sugar with a spatula
Make some drops with piping bag on a tray
Sprinkle with the mix of ascorbique acid and sugar
Dry overnight at 50 degrees Celsius
Keep in dry box

Nuwara Eliya Pekoe Sherbet
Create syrup with water sugar glucose powder super neutrose
Infuse the tea, strain and cool down
Mix with lemon tea
Keep in fridge for 24 hours
Turn and keep in freezer until plated

Lemon Dough
With paddle, mix butter / icing sugar / almond powder / salt
Add eggs and lemon zest
Finish with flour
Keep in fridge
Roll in at 1 mm cut 5 x 9 cm
Bake on tub at 165 degrees Celsius
Cool down and keep dry

Tangerine Cream
Mix eggs / sugar zest juice / concentrate, poached on water bath until 83 to 84 degrees Celsius
Cool down until 60 degrees Celsius add butter and pink pepper with whisk
Mix with hand mixerfor 10 minutes
Keep 24 hours before use
Whisk the mascarpone and mix with tangerine cream



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