Rose and Mint Tea Shooter

Recipe by Adli Bin Kasi & Yam An Nie of Shangri-La Kuala Lumpur – Dilmah Real High Tea Global Challenge 2015 Silver Medal Winners

Rose and mint Mousse
Cream 150gm
Dilmah Rose and Mint tea 14gm

Mint streusel
Butter 190gm
Salt 3gm
Egg 40
Icing sugar 100gm
Cake flour 250gm
Dilmah Mint tea 8gm
Infused cream 80ml
Sugar 40gm
Gelatin, melted6gm
Cream, med peak whipped 200gm

Strawberry, rose and mint tea gel

Dilmah Rose and Mint Tea 20gm
Dilmah Strawberry tea 10gm
Strawberry Frozen500gm
Water 100gm
Agar 6gm
Sugar 30gm

Rose and mint Mousse
Heat up the cream and pour in the tea. Let it simmer for few minutes, remove from the heat and cover with cling film. Let it steep for 30minutes. Strain.

Heat up the cream, add the sugar and gelatin. Let the cream mixture at room temperature only fold in the whipped cream.

Mint streusel
Using a paddle attachment place in the butter, icing sugar. Slowly add in the egg.

Mix for few minutes and add in the flour and the remaining ingredient.

Strawberry, rose and mint tea gel
Heat up the water, pour in the tea. Let it simmer for few minutes. Add in the sugar, and agar.

Strain the tea and let it set in the chiller. Once it’s set, use a hand blender to blend it till like a mayonnaise consistency.

Pipe in the strawberry gel and the mousse few layer. Let it set in chiller. Place the mint crumble.
Arrange the strawberry cube mini meringue, edible flower.

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