Recipe by Jason Chan Yee Chiu & Ho Wing Hong from Hong Kong Cricket Club – Second Runners up – Dilmah Real High Tea Global Challenge
Earl Grey Mousse
90 g Milk
90 g Cream
15 g Earl Grey
30 g Egg Yolk
45 g Sugar
5 g Gelatin Leaves
145 g Whipping Cream
240 g Butter
240 g Sugar
190 g Egg
90 g Cake Flour
280 g Chocolate
Cream together the sugar and butter till whit and fluffy.
Slowly add the eggs and fold in the rest of the ingredients.
Spread thinly into a baking sheet and bake for 10mins.
Heat the milk and cream –and infuse with the tea; when cooling add the egg slowly and allow the thicken slightly , leave to cool.
When cold add the rest of the gelatin and allow to set.
Layer the cup with the mousse, cake followed by the sour cherries until the cup is 2/3 full. Sprinkle with peppermint cocoa powder and serve.