Dilmah Real High Tea

Yata Serradura

Recipe by Neo Ng & Faustino Tabilas Jr of Grand Hyatt Macau – Gold Winner Dilmah RHT Challenge Macau 2014

Yata Jelly:
250g water
1g Agar powder
4g sugar
7g Dilmah Yata Watte Tea

500g cream
100g condensed Milk
3g Grand Marnier
50g Marie biscuit

Yata Jelly:

Boil the water with sugar and agar powder.
Infuse tea leaves for 2-3 minutes.
Straining into the glass.

Whip the cream about 80%, then add condensed milk and Grand Marnier and continue whipping.
Pour the mixture into cups and add in certain marie biscuit powder.
Add in cream and then one more level of marine biscuit powder.




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