vrdesigners
06/06/15

Aussie Pavlova

Ingredients
250g Almond flakes (Good Quality)
560g White Chocolate (Lindt Piccoli)
50g Demerara sugar (CSR) (South Australia)
30mI Cocoa butter. gently warmed
300mI Water (Aequo Panna)
6 Egg whites (Free Range)
520g Caster sugar (CSR) (South Australia)
160g Almond meal (Good Quality)
1 Lemon. zested
435ml Milk (High Fat Content)
230g Dilmah Almond Infused Ceylon Pekoe
1 Vanilla bean
3 Egg yolk (Free Range)
40g Plain flour, sifted
10 Cherry (Melbourne. Australia)
2 pnt Blueberry (Melbourne. Australia)
40g Butter (High Fat Content)
80g Slivered almond (Good Quality)
230g Cream (High Fat Content)
10g Amaretto (Disaronno)
2g Salt (Murray River. New South Wales. Australia) Edible Flowers (Fiowerdale Farms)

Method
Almond Syrup
200ml water
100g sugar
20g almond Tea

Cold Brew Almond Tea for 2 hours in the fridge. Remove and strain. Reduce tea with sugar until it changes colour.

Tea Sauce
40g butter
SOg slivered almonds
230g heavy whipping cream
360g white chocolate
10g amaretto
1 pinch salt

Heat butter and almonds in saucepan over medium heat 4-6 minutes, stirring frequently, until almonds are medium brown; remove from heat
Stir in whipping cream until well blended (mix with spatula). Stir in white chocolate.
Heat over low heat, stirring frequently, until chocolate is melted.
Stir in amaretto and salt

Creme Patisserie Tea
435ml Milk
220g Tea
1 Vanilla Bean, seeded
3 egg yolk
70g sugar
40g plain flour

swift Warm milk, tea, and vanilla seeds in saucepan. Whisk egg yolks and sugar in bowl until thick. Whisk flour, then add milk mixture. Return pan and cook, whisk over low heat until thickens. Cover and chill.

Almond Rochers
250g almond flakes
200g white chocolate
50g demerara sugar
30ml cocoa butter, gently warmed
20mI Almond Syrup

Preheat the oven to 180’C. Toss the almonds with the Almond Tea Syrup mix to ensure the almonds are coated. Scatter on a baking sheet lined and toast for 5 to 10 minutes. turning at least twice, until golden. Let cool, moving them every 2 minutes so they don’t stick together.

Put the chocolate into a heatproof bowl and place over a pan one-third filled with hot water at 50-60’C. Melt over gentle heat. making sure the temperature of the chocolate doesn’t exceed
50’C.

In another bowl. mix about 1/3 of the almonds with 1/3 of the warmed cocoa butter until the almonds are nicely glossy. Pour 1/3 of the melted chocolate over the almonds and mix gently until evenly coated.

Drop a dessert spoonful of the mixture onto a sheet of baking paper. to form a little mound. Shape the rest of the mixture in this way. working quickly and leaving (2-3cm) between each rochers Repeat to mix and shape the rest of the roc hers. in 2 batches. Leave in a cool but not humid place, until set for about 15 to 20 minutes. Store in airtight containers. interleaved with waxed paper, in the refrigerator until ready to use.

Almond Meringue
6 Egg Whites
350g caster sugar
160g almonds
1 lemon. zested

Using an electric mixer. whisk egg whites with a pinch of salt until frothy. With the mixer, add the sugar, 1 tbsp. at a time, until dissolved and mixture is thick and glossy. Fold through
almonds and lemon zest until just combined.
Preheat oven to 100’C. Lightly brush an oven tray with water. then line with baking paper.
Pour mixture into piping bag and pipe out into a meringue shape. Continue until all mixture is used. leaving 1 em between each meringue.
Bake meringues for 2 hours or until crunchy on the outside but slightly soft inside. Cool in the oven with the door slightly ajar. Store in an airtight container for up to 2 weeks.

Creme Patisserie Tea
435ml Milk
220g Tea
1 Vanilla Bean. seeded
3 egg yolk
70g sugar
40g plain flour.
swift Warm milk. tea. and vanilla seeds in saucepan. Whisk egg yolks and sugar in bowl until thick. Whisk flour. then add milk mixture. Return pan and cook. whisk over low heat until thickens.
Cover and chill.

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 …