Asiri Punchihewa

Lychee with Rose and Almond Bitter Chocolate Bar

Recipe by Katy Brown & Benjamin Mardle of  Euro Bar & Restaurant  – Silver Winner Dilmah Real High Tea Challenge 2014 New Zealand

Lychee with Rose and Almond Marshmallow:
4.5 g silver leaf gelatine
50ml hot water (from jug)
1tbsp Dilmah Lychee with Rose and Almond tea leaves
20g egg whites
115g caster sugar
30ml water
20g liquid glucose

Lychee Jelly:
250g Ponthier lychee puree
5g pectin and 25g caster sugar mixed together
200g castor sugar
67.5g glucose
3 g tartaric acid

Almond Sable:
100g butter(cold)
100g sugar
250g plain flour
15g ground almond
1/4 tsp almond extract
1 egg


Dilmah Lychee with Rose and Almond Tea Syrup:
1 cup mineral water
3 tsp Dilmah Lychee, rose and almond tea leaves
1 cup sugar
1 tbsp liquid glucose
Juice of 1 lemon

Lychee with Rose and Almond Marshmallow:
Soak the leaf gelatine in cold water till softened.
Brew the tea leaves in 50 ml of hot water for 5 minutes.
Squeeze the water out of gelatine and add to the brewing tea. Stir to dissolve and strain.
Place the egg whites into a bowl and start mixing on a low speed.
Place the sugar and 30ml water in a sauce pan and stir to mix. Bring to the boil. Continue boiling till the syrup reaches 121°C.
Remove from the heat and gently pour over the egg whites, while continuing to whisk. Once it is all incorporated , whisk for a further 34
minutes. Lastly add the gelatine and tea mixture and whisk for a further 34 minutes until cool.
Spread evenly, about ½ cm thick, into a lightly greased tray and chill till set.
Once set cut into desired shape.

Lychee Jelly:
Warm puree in a saucepan to about 40°C, sprinkle in sugar and pectin mixture stirringvigorously.
Bring to the boil and boil for 23 minutes.
Fold in 200g castor sugar slowly without letting it stop boiling.
Warm glucose in microwave and add to mixture. Cook to 106°C and turn off the heat and stir in tartaric acid quickly.
Pour immediately into a paper lined and greased gastro tray. Leave to set on bench. Cut into desired shape once set.

Almond Sable:
Place the flour in a large bowl. Grate the butter into the flour and gently rub the butter into flour to form crumbs.
Add the ground almond and mix to combine. Make a well in the centre of thebowl.
Mix together the sugar, almond extract, and egg. Pour into the well in the centre. Gently mix together to combine.
Remove dough from the bowl and wrap in clingfilm in the fridge. Rest for at least 30 minutes.
Remove from fridge and roll out to 3mm thick on a floured bench.
Cut into desired shape and arrange on a lined baking sheet. Place back in the fridge and rest for 15 minutes.
Cook at 180°C for around 8 minutes or until golden.
Once cooked the edges may need to be trimmed as they slightly spread during the cooking process.

Dilmah Lychee with Rose and Almond Tea Syrup:
Bring the mineral water to the boil, remove from the heat and add the tea leaves.
Infuse the tea for 5 minutes. Strain the liquid off, and add the sugar and glucose.
Place back on the heat and gently boil and reduce till the syrup reaches 110°C.
Remove from heat and add the juice of 1 lemon. Set aside to cool completely.

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