Asiri Punchihewa

Dilmah rose vanilla Fantasy

Recipe by Dammika Herath & Lloyd Aleta of Radisson Blu Hotel Dubai Deira Creek – Joint National Winner Dilmah Real High Tea Challenge 2014 UAE

Makes 10

French Vanilla Tea Foam:
300 g milk
200 g cream
40 g sosa pro espuma cold
4 g Dilmah Rose with French Vanilla Tea

Dilmah Rose French Vanilla Jelly:
200 ml water
5 g Dilmah Rose with French Vanilla Tea
3 g gelatine

Vanilla Custard Cream:
250 g milk
2 pcs egg yolk
35 g sugar
25 g flour
1 pc vanilla pod
5 g Dilmah Rose with French Vanilla Tea

Fresh Rambutan:
18 nos. fresh rambutan

50 g sugar
100 g liquid glucose
150g milk chocolate


French Vanilla Tea Foam: 
Infuse tea with the milk and cream for one day.
Strain with fine strainer. Add the pro espuma cold, put in a siphoned gun and charge with 2. Keep in a chiller.

Dilmah Rose French Vanilla Jelly:
Boil the water to 100 degrees Celcius. Brew the tea for 3 minutes.
Add the gelatine, pour in to a tray and keep in the chiller.

Vanilla Custard Cream:
Infuse the tea one day before in boiled milk with the vanilla pod.
Mix egg yolk, sugar and flour. Add hot milk into the sugar and egg mix slowly.
Cook in the cooking pan at about 83 degrees C. Add vanilla essence.

Fresh Rambutan:
Remove rabutan seeds and cut in to the small dices.

Make the caramel with sugar and glucose.
Add milk chocolate. Cook well and let it set.






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