Asiri Punchihewa

Rose with French Vanilla infused Smoked Ice Cream

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

Ice Cream:
1 l milk
1 l cream
45 g Dilmah Rose with French Vanilla Tea
140 g sugar
80 g tremoline
30 g stabilizer
30 g corn starch
10 nos egg yolk

Dehydrated Chocolate Mousse:
300ml egg white
20g egg yolk
20g + 25g sugar
750g dark chocolate

Saffron Espuma:
300ml cream
30g sugar
2 g saffron


Ice Cream:
Whisk the egg yolk and sugar until a sabayon.
Combine the milk and cream, bring it to a single boil, add the tea leaves and let it rest for 3 minutes. Give it a stir and leave it for 30 seconds more.
Strain the tea and squeeze out the tea leaves completely.
Smoke the tea with the tea leaves using a smoke gun and cover it for 10 mins.
Repeat smoking 3 times in total.
Now pour in the tea into the sabayon and stir in the tremoline and the stabilizer.
Pasteurize the mixture on a double boiler for up to 72 degree Celsius.
And add corn starch dissolved in milk.
Cool it down in an ice bath and then pass the mixture through an ice cream mixture.

Dehydrated Chocolate Mousse:
Beat the egg yolks with 20g of sugar.
Beat the egg whites separately with 25gms of sugar.
Fold in the melted chocolate into the sabayon and then fold the egg white.
Bake at 120 C for 8 hrs.

Saffron Espuma:
Whisk the cream with sugar and pour into the saffron reduction.
Fill it in siphon and charge 3 to 4 times.


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