vrdesigners
07/15/15

A Declaration of Jasmine Tea and Champagne

Recipe by Jason Chan Yee Chiu & Ho Wing Hong from Hong Kong Cricket Club – Second Runners up – Dilmah Real High Tea Global Challenge

Presentation Hardware: Champagne Flute

Ingredients
Champagne 120 ml
Fresh Orange Juice 30 ml
Fragrant Jasmine Syrup 10 ml
Fragrant Jasmine Tea Foam (a) 1 Tbsp
Fragrant Jasmine Leaf Powder (b) 2 Tbsp

Method

When settled, add the fragrant jasmine foam.
Sprinkle fragrant jasmine leaf powder on top.

Fragrant jasmine Foam (advance preparation is required)

Fragrant Jasmine Tea 10 ml
Fresh Lemon Juice 5 ml
Proepspuma (Cold) 5 g

Fragrant jasmine Syrup (advance preparation is required)

Fragrant Jasmine Tea 10 ml
Fresh Lemon Juice 5 ml
Spring Water ( 60°C Temperature) 250 ml
White Sugar 300 g

*All syrup ingredients to brew for 15 – 20 minutes

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