Asiri Punchihewa
09/19/14

Blueberry and Pomegranate Cloud

Recipe by Perri Saunderson & Kate Sekulla of  J Ballantyne & Co Ltd – Gold Winner Dilmah Real High Tea Challenge 2014 New Zealand

1 Blueberry and Pomegranate Tea Shortbread Biscuits
120g pomegranate paste
1 Blueberry and Pomegranate Tea Marshmallow
Freeze dried blueberries for garnish
White chocolate wrap for garnish
Blueberry and Pomegranate tea brittle for garnish

Blueberry and Pomegranate Shortbread Biscuit:
65 g castor sugar
100g butter
130g flour
1 g Dilmah t-Series Blueberry and Pomegranate Tea

Blueberry and Pomegranate Marshmallow:
4 gelatin leaves
120ml Brewed Dilmah t-Series Blueberry and Pomegranate Tea
150g castor sugar
60g liquid glucose
60ml Brewed Dilmah t-Series Blueberry and Pomegranate Tea
Pinch of salt
Pink food colouring
50/50 mix of cornflour and icing sugar with tea ground in spice mill

Blueberry and Pomegranate Brittle:
80g castor sugar
35m water
60g liquid glucose
15g Dilmah t-Series Blueberry and Pomegranate Tea
Pinch of salt
5g butter
Pinch of baking soda
Pink food colouring

Method: 
Blueberry and Pomegranate Shortbread Biscuit:
Preheat oven to 180 C.
Cream sugar and butter together.
Mix in dry ingredients, until just combined.
Roll out to 4mm.
Cut into discs and transfer to lined baking tray.
Bake until golden brown and crisp.

Blueberry and Pomegranate Marshmallow:
Soak the gelatin in cold water.
Squeeze out excess water from gelatin.
Place gelatin into a mixing bowl and pour over the 120mls of hot tea, add 30g of liquid glucose.
Put the sugar, the other 30g of liquid glucose and the 60 ml of brewed tea into a pot and bring to the boil.
Turn on the mixer with the gelatin mix on high.
Cook the sugar solution to 118 c.
Then carefully pour on the gelatin mixture. Colour as desired.
Continue to whisk until it becomes thick and cool (approx. 5 minutes).
Spread into a slice tin dusted with cornflour powder evenly.

Blueberry and Pomegranate Brittle:
Combine the sugar and water in a pot, bring to the boil while stirring.
Add the glucose and continue cooking until 115 C.
Add the tea and food colouring and cook to 155 C, stirring constantly.
Remove from the heat, add a pinch of salt, butter and lastly baking soda.
Stir well, pour onto lightly oil tray and spread thinly with a pallet knife.

To Assemble:
Layer up starting with the Shortbread Biscuit.
Then a layer of Pomegranate Paste.
A layer of Marshmallow.
Wrap with a white chocolate band.
Garnish with crushed freeze dried blueberries and a spike of Brittle.

 

 

 

 

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