Recipe by Laurent Loudeac & Camille Furminieux from Museum Art Hotel – New Zealand. Global Champions of the Dilmah Real High Tea Global Challenge 2015
60ml of Almond infused Ceylon Pekoe with New Zealand Manuka honey
30ml of fresh pineapple juice
15ml of homemade orgeat syrup
10ml of fresh lime juice
Silver Jubilee Mandarin & Marzipan Pekoe tea Ice cubes:
1kg of caster sugar
90g of almond powder
100g of whole blanched almond
Infuse 6 spoon of Mandarin and Marzipan tea and 700ml of water for 4mins. Strain into the ice tray and add 1 saffron thread by ice cube. Let it set in the freezer for 8 hours.
Put the sugar in a pan, add the almond powder, the whole almond already crushed and bring to boil. 25
Rest for 12 hours. The following day, filter your syrup and add a drop of orange flower water and rose water.
In a shaker full of ice, add the lime, the pineapple juice, the orgeat syrup and the infused Almond Pekoe tea with Manuka honey. Shake well.
Strain in a digestive glass garnish with a rim of saffron sugar and 1 Ice cube of Mandarin & Marzipan Pekoe tea with Terrezza Saffron (100% New Zealand Saffron).