Recipe by Vilmos Dohnal and Wesley Schipper, National winners- Dilmah Real High Tea Competition Netherlands  


Cardamom Cheesecake

115g white chocolate

80g sugar

3 egg yolks

3 egg whites

30g sugar

150g cream cheese

370g double cream

15g crushed cardamom

2 gelatine leaves


Chocolate Bros

300g white chocolate

30g clarified butter


Hazelnut Crumb

50g sugar

100g butter

100g crushed hazelnuts

200g flour

1 egg white


Frozen Yogurt Meringue

100g sugar

100g glucose

200ml water

800ml yoghurt

1 orange

5g star anise

1 gelatine leaf


Method :

Cardamom Cheesecake

Warm the double cream gently with the crushed cardamom. Let it infuse for 1 hour, then cool down. Set aside.

Whisk the egg yolks with 80g sugar and the cream cheese.

Melt the gelatine leaves with a touch of double cream, then add it to the egg yolk mix. Keep it at room temperature.

Whisk the egg whites with the sugar.

Whip the infused cream gently.

Bring the 3 parts all together using spatula.

Set in the fridge. Cut out with a knife or cutter.


Chocolate Bros

Melt the chocolate with the butter, stir well.

Set the mix in an isi espuma gun.

Pipe it out in terrine loaf, then place it in a vacuum machine. Turn it on, when the mix foams up, turn the machine off straight away.

Wait until the foaming chocolate sets. It can take 5 hours.

Turn the machine back on, and remove the bros. Brake it or cut it.

Store in the freezer.


 Hazelnut Crumb

Mix ingredients together.

Lay out on oven tray.

Bake for 10 minutes at 180?C.

Crumb the mix with a fork. Allow to cool.


Frozen Yoghurt Meringue

Bring the sugar, glucose, water up to boil. Add the crushed star anise, and grated the orange zest. Infuse under cling film, add the gelatine later.

Place the yogurt on a kitchen towel and hang it up to take the juice out.

Mix the yoghurt into the infused base. Sieve into an espuma gun.

Fill up a small ladle, and set it under liquid nitrogen for 30 seconds. Remove from the nitrogen, let it drip down.

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 …