Recipe by Cristian Gomez & Catalina Venegas from Café Turri – Third runners up Dilmah Real High Tea Global Challenge 2015
• Cloves 3 grs.
• Cardamom 5 grs.
• Black Peppercorns 5 grs.
• Ginger powder 5 grs.
• Cinnamon sticks 5 grs.
• Star anise 5 grs.
• Condensed milk 200 cc.
• Evaporated milk 400 cc.
• Regular milk 350 cc.
• Egg yolks 3
• Cornstarch 21 grs.
• Ceylon original Breakfast Tea 16 grs.
Boil all spices with regular milk in a saucepan, let simmer for five minutes. Remove from heat and add tea. Let steep 4 to 5 minutes, and strain.
Whisk together the condensed milk and evaporated milk, add a little bit of the chai to the saucepan. Then place over medium-low heat and gently cook until the mixture thickens, add the cornstarch dissolved in some chai, and boil, stirring constantly with, until creamy and thick.
Add the well mixed egg yolks and whisk.
Allow the mix to cool down.
• Egg whites 100cc.
• Regular sugar 160 grs.
• Powdered sugar 30 grs.
• Silpad 1
Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.
Combine egg whites and sugar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes.