Asiri Punchihewa
09/29/14

Musandam Dhow

Recipe by Alpesh Dias & Sunil Kumar Puzhakkaldam Kulapura of Shangri La Barr Al Jissah Resort and Spa Oman – Joint National Winner Dilmah Real High Tea Challenge 2014 UAE

5g Dilmah Rose with French Vanilla Tea
200ml water
Garnish:Dehydrated Jebal Al Akhdar Rose Petals
Glassware:Demi Tasse Cup with Saucer

For the Espuma:
100ml fresh Cream
20ml Elder Flower srup
2 g saffron

Method:
Brew the tea to desired flavor & strength. Strain and set aside.

For the Espuma:
Boil the cream with saffron & add the Elder Flower syrup.
Pour into a saffron & charge it with 2 cream chargers

Final Preparation:
Serve 50ml of chilled French vanilla tea to espresso cup.
Then top it with saffron elder-flower espuma foam,
Garnish with sprinkled dehydrated Jebal Al Akhdar rose petal.

 

 
Buy Our Teas Online


Latest News

Poland is gearing up for Dilmah Real High Tea Challenge, and with culinary traditions stemming from the Middle-Ages, largely influenced by religion which are still prevalent today, the competition is bubbling with anticipation, with intriguing results brewing in the pipeline. …

21 teams, 14 countries, one trophy. The team that inspired the most innovative revolution in high tea and emerged the ultimate champions of the world’s toughest Global Tea Championship, the Dilmah Real High Tea Challenge 2015, is Team Museum Art …

An inspiring journey that culminated in a thrilling victory clinched by Team Museum Art Hotel from New Zealand! The passionate and evocative presentation by the innovative duo Laurent Loudeac & Camille Furminieux had our judges excited and eager to witness …