vrdesigners
07/17/15

CEYLON TEA WITH APPLE PIE & VANILLA’, BLACKBERRY JELLY, SAFFRON ‘MOUHALABIYA

Recipe by Michael Kitts & Maximilian Rauch of Emirates Academy of Hospitality Management – Dilmah Real High Tea Global Challenge 2015 Gold Medal Winners

Ingredients

200ml Ceylon Tea with Apple Pie & Vanilla, brewed
5sht Gelatin, soaked
200g Blackberries
40g Black berry Jam
40g Apple compote

Method:

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.

Saffron Mouhalabiya:
Ingredients:
100ml Milk
20g Corn flour, diluted
30g Sugar
100ml Cream
Pinch of Saffron

Method:

Bring the milk and cream to the boil.
Add the sugar and saffron.
Thicken with the corn flour.
Use as required.

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