Earl Grey Tea Pistachio Layer Cake

Written by Asiri Punchihewa on September 18, 2014 and posted in 2014 and Gold Winner Recipes and Hong Kong and Hong Kong - 2014 and Recipes and Sweet and winners recipe.

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

Earl Grey tea chocolate cream:
300g milk
20g Dilmah The Original Earl Grey Tea
500g UHT cream
400g milk chocolate
8g soled gelatins

Pistachio dacquoise:
350 g egg white
130 g sugar
300 g hazelnut powder
300 g icing sugar
60 g pistachio chopped

Earl Grey tea chocolate cream:

Boil milk and tea together, then store at room temperature for about 2 hour to the flavours. .
Boil cream at 80C, and add soled gelatin. Mix well.
Pour the milk chocolate to this and melt until smooth.
Add the milk and tea infusion into the chocolate mixture and mix well.
Place on a tray with plastic foil and keep in fridge overnight.

Pistachio dacquoise:
Whip egg white and granulated sugar to a meringue.
Fold in hazelnut powder and powdered sugar.
Spread out on a silpat sheet and sprinkle with chopped pistachio.
Bake at 200C. Let it set and cut using a frame.

Assemble and decorate:
Using a pastry bag, pipe drops of milk chocolate chiantilly on top.
Place the chocolate plate and prinkle well with gold powder.


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