Recipe by Michael Kitts & Maximilian Rauch of Emirates Academy of Hospitality Management – Dilmah Real High Tea Global Challenge 2015 Gold Medal Winners
200ml Ceylon Tea with Apple Pie & Vanilla, brewed
5sht Gelatin, soaked
40g Black berry Jam
40g Apple compote
Combine the tea and gelatine.
In martini glasses, spoon in jam, place a disc of almond jaconde on-top.
Add the apple compote, halfway up glass. Allow to Set.
Pour on remaining jelly and set.
Top with saffron mouhalabiya.
Stencil to finish. Serve.
20g Corn flour, diluted
Pinch of Saffron
Bring the milk and cream to the boil.
Add the sugar and saffron.
Thicken with the corn flour.
Use as required.