Dilmah Real High Tea


Recipe by Kenny Chen & Ellen Dong of MGM Macau (National Winner – RHT Macau 2014)

The Original Earl Grey Tea Jivara Chocolate Cream
100g milk
100g cream
20g Dilmah Original Earl Grey Tea
40g egg yolk
20g sugar
250g Jivara chocolate
320g whipped cream

 Menino Cake
125 g pine nut
100 g almond powder
225 g sugar
225 g crashed cookies
80 g coconut
8 pcs egg
2 g baking powder

White Peach Jam
1000 g white peach puree
200 g sugar
12 g pectin NH
3 g citric acid

White Peach Agar-agar
100 g white peach puree
10 g sugar
1 g agar-agar powder


The Original Earl Grey Tea Jivara Chocolate Cream
Scald the milk and cream with the tea. Cover and let it sit for 30 minutes. Strain the mixture.
In a bowl, whisk the egg yolk and sugar together. Add in the infused tea mixture. Cook until 82 degrees Celsius.
Add in the melted Jivara chocolate. Put in ice water bath to cool down. Fold in the whipped cream.

Menino Cake
Preheat the oven to 180 degrees Celsius. Roast the pine nuts. Combine the dry ingredients together.
Whisk the egg yolk with 145 grams of sugar until ribbon stage.Fold in the dry ingredients.
Whip the egg whites with 80 grams of sugar. Fold the meringue into the mixture. Bake for 14 minutes at 180 degrees Celsius.

White Peach Jam
Mix sugar and pectin. Boil the peach puree. Add in the pectin mixture. Cook until 102 degrees Celsius. Add the citric acid with 3g of water.Cook until 104 degrees Celsius.

White Peach Agar-agar
Mix the sugar with agar-agar powder. Boil the peach puree. And in the agar-agar mixture.


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