Recipe by Ernest Wong and Alex WaiKee, Island Shangri-La – National Winner Dilmah RHT Challenge Hong Kong 2014
Makes 5 portions
4 egg yolks
60 gr Dilmah The First Ceylon Oolong
30 gr Clarified butter
Glassware / Chinaware:
White Tea Saucer and Silver Napkin Ring
First infuse the tea in water and let the water reduce.
Cook egg yolks and the prepared tea in a water bath with a whisk–“bainmarie”.
Add the butter salt and pepper.
Pour into canister with 2 CO² chargers.
Keep in warm water bath.
Asparagus are blanched in hot salt water and let it cool.