Recipe by Michael Kitts & Maximilian Rauch of Emirates Academy of Hospitality Management – Dilmah Real High Tea Global Challenge 2015 Gold Medal Winners
100g White chocolate pistels
250ml Double cream
1ea Pink grapefruit, zest and juice
1ea grapefruit segments, chopped
30g Caster sugar
200g Kunafa dough
100G Sweet melon, de-seed & cut
Place the chocolate pistels into a ‘bain-marie, allow to melt.
Add 100ml hot cream to the chocolate, mix thoroughly.
Whisk the remaining cream until soft peaks are formed
Reduce the grapefruit juice and zest together with the sugar.
Fold the cream into the chocolate, gradually add the juice.
Place into a piping tube
Wrap the kunafa around a food-safe tube(2cm dia) spray with ghee, Set.
Bake 175oc for 8 minutes, dust with icing sugar and allow to cool.
Pipe in cream and allow to set.
Garnish with sweet melon & pomegranate seeds.
45g Almond extract
35g Vanilla extract
Add the required amount of water.
Slowly add the sugar and continuously stir.
Add the flavor extract.
Allow the mixture to rest for 10 minutes.
Allow it to rest another 10 minutes.
1 bottle (750 ml.) Grain alcohol
10 cardamom pods
2 whole star anise pods
3 cinnamon sticks (each 2 1/2 in.)
1 teaspoon whole cloves
1 tablespoon plus 1 tsp. chopped fresh ginger
1 cup sugar
Add all the above listed ingredients in a jar and let it rest for two weeks.
Shake the jar on a daily basis and test the bitters on a daily basis till desired flavours are noticeable.
Use a pipet to drop a few dashes in the desired drink.