Yata Serradura

Written by Dilmah Real High Tea on September 18, 2014 and posted in 2014 and Gold Winner Recipes and Macau and Macau - 2014 and Recipes and Sweet and winners recipe.

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

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

Method:
Yata Jelly:

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

Serradura:
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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