Asiri Punchihewa

Chamomile Meringue Ball

Recipe by Leung Kwok Kin & Jaume Ng of Kowloon Shangri-La – Gold Winner Dilmah Real High Tea Challenge 2014 Hong Kong

Chamomile crémeux:
300g milk
120g Dilmah Pure Chamomile Flowers
300 g UHT cream
90g granulate sugar
110g yolk
12 g soled gelatin

Egg white meringue ball:
250 g granulated sugar
250 g icing sugar
250 g egg white

Chamomile crémeux:
Boil milk and tea together, then store at room temperature for about 2 hour to extract the full flavour of the tea.
Make a cream Anglaise with heavy liquid cream, egg yolk and caster sugar.
Add soled gelatins to the cream Anglaise and mix. well. Then pour the tea milk in the cream anglase mix well.
Place on a tray with plastic foil.
Use double water to cook at 100C for 1 hour. Keep in fridge for one day.

Egg white meringue ball:
Whip together the egg white and granulated sugar, until it forms soft peaks.
Sieve in the icing sugar.
Now fold in the fruity centre of your choice, be careful not to add too much, or the meringue will become too wet and will collapse.
Pipe the mixture onto grease proof paper.
Bake at 120C for 45 minutes.
After properly baked make a hole at the bottom to pipe the cream inside.

Assemble and decorate: 
Mix the Chamomile crémeux till smooth. Pipe it into the meringue ball and serve.

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