Traditional Elegance

Mandarin and Marzipan tea sable disc

Sable Breton
30 gm Egg yolks
30 gm Caster sugar
60 gm Unsalted butter
95 gm Plain flour
1 gm Salt
5 gm Baking powder

Cream the butter, sugar and gradually add eggs.
Add dry ingredients and rest in fridge for halt an hour.
Roll on baking paper and bake till golden brown.

Mandarin and Marzipan tea sable disc.

25 gm Unsalted butter
125 gm White chocolate
25 gm Feuillentine (Crepe Crumbs)
90 gm Baked sable Breton
2 tsp Crushed Mandarin and Marzipan Tea
1 tsp Crushed Aromatic Earl Grey Tea

Melt chocolate add the mandarin and marzipan tea and infuse for intense flavour.
Add melted butter to the dry ingredients.
Mix it all in a mixer to crush into a paste.
Spread between to baking paper and set in fridge before cutting the discs.

Mandarin Jelly

25 gm Fresh mandarin
150 gm Mandarin tea infusion
50gm Mandarin Juice
45 gm Caster sugar
5 gm Gelatine

Brew Mandarin tea in 90 degrees water and strain.
Add infusion with orange juice and caster sugar.
Add soaked gelatine to mix until dissolve.
Peel and break mandarin into pieces and place in silicone mould.
Pour jelly mix and set in freezer.

Yellow Glaze

60 gm Glucose
40 gm Water
60 gm Sugar
40 gm Condensed milk
1 Gelatine sheet
60 gm White chocolate
drop Yellow colour

Boil glucose, sugar and water add to condensed milk.
Dissolved soaked gelatine to the mix and pour on top of melted chocolate

Jasmine Green tea and Passionfruit mousse

50 gm passionfruit
1 tbsp Fragrant Jasmine Green Tea infusion
90 gm white chocolate
100 gm egg yolks
50 gm caster sugar
7 gm gelatine
250 ml semi whipped cream

Make an anglaise and add soaked gelatine.
Pour over melted chocolate.
Fold in the semi whipped cream.
Build the mouse in silicone mould start with the Tea disc in the bottom.
Pipe the mousse and place a jelly disc on top and fill with mousse.
Set in freezer.


Warm glaze and pour on frozen mousse, decorate with chocolate.

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