vrdesigners
07/06/15

Pushing the Boundaries

Vivid Range Gentle Chamomile, Milk, Honey

NOUGATINE TUILE

300gm Toasted flaked almonds
300gm Caster Sugar
300gm glucose
225gm Soft butter

in a medium saucepan, make a dry caramel with the sugar and glucose. Then gradually stir in the butter, followed by the almonds. Pour onto baking paper, place another piece on top and roll out thinly. On a flat baking tray, place into the oven at 170 C for 10 minutes or until a golden brown colour. Cut into desired shape.

HONEY LAYER

Urban bee Hives honey

Pipe 10gms in the rectangle moulds and allow to freeze. Reserve until needed.

CHAMOMILE MOUSSE
300ml Cream
20gm of vivid Range Gentle
Chamomile

70gm Mascarpone
100ml Chamomile infused cream
30gm Caster Sugar
130ml Cream, semi whipped
20gm Gelatine, soften

Place the cream into a medium saucepan and bring to the boil over a high heat. When it has reached boil take off the heat,
add in the chamomile tea and stir. Place a piece of go between on the surface and allow to infuse
for 30 minutes stirring every 10 minutes.

After the 30 minutes strain the cream and weigh 100mls. boil the cream and sugar. At the same time, soften the gelatine in ice water.

Once the cream mixture has come to the boil, stir in the softened gelatine and strain over the mascarpone, whisk until smooth. Allow the mixture to cool then fold in the semi whipped cream.

Over a bowl of ice, allow the mousse to cool, whisking every so often to avoid splitting. it is best to have the inserts ready before making the mousse and assembling the paddle pops.

WHITE CHOCOLATE CIRCLES

500gm White chocolate
50gm Coco butter
5gm White colour powder

Melt 300gm of the white chocolate up to 45C, seed in the remanding 200gm of chocolate. Melt the coco butter and blitz in the white colour. Temper the chocolate to 28 -29C and use.

WHITE CHOCOLATE GLAZE
175ml Milk
1 vanilla pods, cut in half and seeded
40gm Glucose
6gm Gelatine, soften
450gm White coverture Chocolate
5gm White Cocoa Colour powder

in a small pot warm the milk, glucose and vanilla pods and seeds. When the milk has nearly come to the boil take off the heat and whisk in the gelatine. Strain over the white chocolate and white colour powder. Use a wooden spoon to stir together then emulsify with a clean hand blender. ensure to not allow as much air in as possible.

The glaze needs to be made the day before using. When glazing the paddle pops, the glaze should be
at 33 C.

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 …