47 minute read
Macau
March 10, 2014 Training Restaurant – Institute for Tourism Studies, Colina de Mong-Há, Macao, China
The first ever Dilmah Real High Tea Challenge in Macau, which was also the first Dilmah Real High Tea Challenge for the year 2014, kicked off on Monday, 10th March. It was a promising start for the year ahead with three of the participants winning Gold, while three more won Silver and the rest Bronze. There was much pride in what’s their own and the Real High Tea presentations captured the essence of Macau, which is a unique fusion of the rich cultural heritage of China and the sea-faring Portuguese adventurers. In a true reflection of this, the Real High Tea presented by the national winner was themed ‘Dilmah Macanase High Tea’. Pastry demi chef Kenny Chen and mixologist Ellen Dong from MGM Macau managed to present this distinctive fusion in cultures with an elegant tea-inspired twist to it. The respect for tea and the intricate knowledge of it, inherent of a nation that has evolved with tea over centuries, was apparent in every nuance of presentation. The judges were Bernd Uber, recipient of prestigious Sidney Taylor Memorial Black Hat Award and WACS reference chef; Peter Kuruvita, the well-known celebrity chef; and Dilhan C. Fernando, son of Dilmah Founder. They all commended the contestants on their grasp of tea as an ingredient and the respect they’ve shown this noble herb.
MGM MACAU (National Winner)
The stunning MGM Macau pulsates with the energetic spirit of Macau’s multi-faceted heritage. It’s central plaza The Grande Praça’s ambience is inspired by old-world Europe and holds a mirror up to Macau’s Portuguese roots. Its dramatic skylight dome – along with its terraces, restaurants and lounges – add to the bustling atmosphere and the overall feel of opulence that surrounds its guests. Represented by Kenny Chen & Ellen Dong.
A DILMAH MACANESE HIGH TEA
CHAI MASALA CUSTARD TARTLET
WITH POACHED SAFFRON PEAR & ORGANIC RAISIN COMPOTE paired with MEDA WATTE COLD TEA MOCKTAIL
MACANESE MENINO CAKE
WITH CHINESE PEACH JAM & EARL GREY INFUSED MILK CHOCOLATE SPHERE paired with HOT 5. TEA MOCKTAIL
TEA INFUSED
MOLECULAR MINT SPHERE
WITH JASMINE TEA COCKTAIL & STRAWBERRY CAVIAR
Saffron Raisin 160g organic raisin 600ml water 60g honey 16 strings saffron 20g corn starch 6 turns of black pepper 6 slices ginger
Chai Masala Crème Brûlée 1000ml milk 1g salt 2 pcs clove 5g nutmeg 1 cinnamon stick 1 star anise 1 ginger 5g black pepper 2 bay leaves 10g Dilmah The First Ceylon
Souchong 10g Dilmah Meda Watte Tea 500g egg yolk 200g sugar
Saffron Williams Pear 1000ml water 500g sugar 1 pcs lemon zest 1g saffron 3 pcs Williams pears
Black Tea Sable Dough 180g t45 flour 100g soft butter 60g icing sugar 20g almond powder 1g salt 1 vanilla bean 2g Dilmah Meda Watte Tea, powdered 15g egg 1. Soak the raisins in hot water for 30 minutes. Strain the raisins. 2. Boil water, honey, saffron, black pepper and ginger. 3. Mix cornstarch with 50g of water and put in the syrup. 4. Cook until the mixture gets clear. Add the raisins. 5. Keep in cooler overnight.
1. Boil the milk with the tea and spices. 2. Cover and let it sit for 3 hours to get the aromas and flavours. Strain. 3. Mix egg yolk and sugar together. Add in the milk mixture.
1. Cut the Williams pears into halves. 2. Boil water, sugar, lemon zest and saffron together. 3. Put the pear halves in the syrup. Steam for 50 minutes. Cool down in ice water bath. 4. Keep in cooler overnight.
1. Mix soft butter with icing sugar. 2. Add in the egg and the rest of the ingredients. 3. Do not over-mix the dough. 4. Rest for 2 hours in the chiller.
DILMAH MEDA WATTE TEA MOCKTAIL
Serves - 01
55ml Dilmah Meda Watte Tea 2 basil leaves 15ml sugar syrup 1 dash lemon juice
Round Tea Ice Ball 80ml Dilmah Meda Watte Tea 1. Boil Aqua Panna water in the boiler till it reaches 70 – 80°C. 2. Place Dilmah Meda WatteTea in a tea pot. 3. Add boiling water to the tea pot over the tea. 4. Stir while water is being poured in the tea. 5. Allow tea to brew for at least 5 minutes. 6. Strain the tea to another tea pot and allow cooling 7. Take a Boston shaker and add basil leaves, sugar syrup and lemon juice to muddle. 8. Add the Dilmah Meda WatteTea (cooled) to muddled mixture. 9. Shake the drink well. 10. Pour the mocktail into a glass over the round tea ice ball.
MACANESE MENINO CAKE
WITH CHINESE PEACH JAM & EARL GREY INFUSED MILK CHOCOLATE SPHERE
The Original Earl Grey Tea
Jivara Chocolate Cream 100ml milk 100ml cream 20g Dilmah The Original Earl
Grey Tea 40g egg yolk 20g sugar 250g Jivara chocolate 320g whipped cream
Menino Cake
125g pine nuts 100g almond powder 225g sugar 225g crashed cookies 80g coconut 8 pcs egg 2g baking powder
White Peach Jam 1000g white peach purée 200g sugar 12g pectin NH 3g citric acid
White Peach Agar-Agar 100g white peach purée 10g sugar 1g agar-agar powder 1. Scald the milk and cream with the tea. 2. Cover and let it sit for 30 minutes. Strain the mixture. 3. In a bowl, whisk the egg yolk and sugar together. 4. Add in the infused tea mixture. 5. Cook until 82°C. Add in the melted Jivara chocolate. 6. Put in ice water bath to cool down. 7. Fold in the whipped cream.
1. Preheat the oven to 180°C. 2. Roast the pine nuts. 3. Combine the dry ingredients together. 4. Whisk the egg yolk with 145g of sugar until ribbon stage. 5. Fold in the dry ingredients. 6. Whip the egg whites with 80g of sugar. Fold the meringue into the mixture. 7. Bake for 14 minutes at 180°C.
1. Mix sugar and pectin. 2. Boil the peach purée. Add in the pectin mixture. Cook until 102°C. 3. Add the citric acid with 3g of water. 4. Cook until 104°C.
1. Mix the sugar with agar-agar powder. 2. Boil the peach purée. 3. And in the agar-agar mixture.
HOT 5 .
Serves - 01
10% tsp Dilmah Green Tea with
Jasmine Flowers 10% tsp Dilmah Pure Chamomile
Flowers 10% tsp Dilmah Vanilla Ceylon Tea 10% tsp Dilmah The Original Earl
Grey Tea 20% tsp Dilmah Peach Tea 10g sliced apple 10g sliced banana ½ wedge lime 5g lychee 5g dried kiwi 165ml water 1. Boil Aqua Panna water in the boiler till it reaches the boiling point. 2. Place Dilmah Jasmine, Chamomile, Vanilla, Earl Grey & Peach tea in a tea pot. 3. Add the fruits to the tea in the tea pot. 4. Add boiling water to the tea pot. 5. Stir while water is being poured on to the tea. 6. Allow tea to brew for at least 3 minutes. 7. Stir again after the brewing has been completed. 8. Use a strainer to pour the tea into preheated cups.
MOLECULAR MINT SPHERE WITH JASMINE TEA COCKTAIL & STRAWBERRY CAVIAR
Cocktail in Shooter Glasses 60ml Dilmah Green Tea with
Jasmine Flowers 2ml Belvedere Vodka 2ml Gordon’s Gin 2.5ml Malibu Rum 2.5ml Triple Sec 1 dash sugar syrup 2 mint leaves 1 wedge lime
Dilmah Peppermint Sphere 15ml Dilmah Pure Peppermint
Leaves 5ml Get 27 1 mint leaf
Strawberry Caviar 20ml strawberry liqueur 5ml cranberry juice 1. Brew Dilmah Green Tea with Jasmine Flowers and allow it to cool. 2. Take lime wedge, mint and sugar syrup in a shaker and muddle. 3. Pour vodka, gin, triple sec and Malibu into the shaker. 4. Add Dilmah Jasmine tea to the concoction with cubes of ice and shake the mixture. 5. Use a double strainer to pour drinks into shooter glass which contains strawberry caviar.
1. Brew Dilmah Peppermint Leaves and allow it to cool. 2. Add Get 27 to the infusion. 3. Add a pinch of Calcic to the mixture and pour it in the mould to cool. 4. Take the semi formed peppermint ball and drop into the mixture of
Algin and water. 5. Carefully remove the peppermint sphere.
1. Add strawberry liqueur and cranberry juice together and mix them well. 2. Add a pinch Algin to the mixture, mix them well. 3. Pour the mixture in caviar tray and allow it to rest. 4. Press the caviar tray in the mixture of Calcic and water to form strawberry caviar.
Grand Hyatt Macau (Gold Winner)
Discover a Macau Grand hotel experience! Grand Hyatt Macau is located in the Cotai area between the islands of Coloane and Taipa, off the tip of Macau Peninsula, China and integrates entertainment, dining, spa services, fitness facilities and shopping options. Indulge in their Afternoon Tea served daily from 3-6pm. Represented by Neo Ng & Faustino Tabilas Jr.
A FANTASY HIGH TEA
PIG’S EAR TOWER paired with RAN WATTE
CHICKEN LEG WITH PORTUGUESE SAUSAGE paired with MAJESTIC MINTEA
PORTUGUESE EGG TART paired with ITALIAN JASMINE
RASPBERRY MINT BABA
WITH RHUBARB COMPOTE & ANGEL HAIR paired with ORANGE GALLE
TEA INFUSED
PASTEIS DE BACALHAU YATA SERRADURA
PIG’S EAR TOWER
6pcs pig’s ear 100g celery 100g carrot 2000ml water 10ml vinegar 10ml olive oil 20g red pepper 20g yellow pepper
RAN WATTE
Serves - 05
10g Dilmah Ran Watte Tea 1100ml spring water (at 100°C) 1. Slow cook the pig’s ear, celery and carrot with water for 4 hours and put in the freezer. 2. When frozen, slice the pig ear and make a layer. 3. For garnish: chop the yellow and red pepper.
1. Warm the pot before putting tea leaves in it. 2. Fill tea pot with hot water and infuse tea leaves for 3-5 minutes before straining into tea cup. 3. Serve with dried sweetened lemon slice and cinnamon.
CHICKEN LEG WITH PORTUGUESE SAUSAGE
10 pcs chicken leg 200g Portuguese sausage 50g onions
Sauce 5 pcs garlic 0.5 pc onion 1 tbsp chilli pepper powder 1 tbsp tomato paste Rosemary, few sprigs 1 tbsp peanut paste 1 tbsp coconut milk 1g salt 2g sugar 300ml chicken soup 1. Slice the chicken leg and place the sausage with onions and then bake at 200°C for 10 minutes.
1. Make the sauce by mixing all the ingredients.
MAJESTIC MINTEA
Serves - 05
10g Dilmah Moroccan Mint
Green Tea 1100ml spring water (at 80°C) 5 lime wedges 10 brown sugar packets 1 green apple (diced) Sprite for topping up 1. Fill teapot with hot water and infuse tea leaves for 2-3 minutes before straining into container. Chill it. 2. Place the lime, brown sugar, green apple and muddle in the glass. 3. Pour the mint tea until ¾ of the glass is full. 4. Top with Sprite. 5. Garnish: sugar and lime rind to rim the glass. Place dried apple and mint sprig.
PORTUGUESE EGG TART
Dough 1000g cake flour 15g salt 40g sugar 400ml iced water 750g margarine
Filling 60g egg yolk 200ml cream 100g sugar 100ml milk 1. Mix the cake flour, salt and sugar, mix well. Add in iced water and mix in dough. 2. Divide the dough into 1kg portion, wrap in cling film and rest in chiller for 2 hours. 3. Take the dough out and roll in dough sheet. For every 1 kg of dough, use 500g of margarine to fill in the dough. 4. Fold the dough in 3-3-4 pattern. Roll out the dough, cut and roll. 5. Wrap with cling film and store in freezer.
1. Mix cream, egg yolk, milk and sugar. 2. Strain and keep in chiller.
ITALIAN JASMINE
Serves - 05
10g Dilmah Green Tea with
Jasmine Flowers 1100ml spring water (at 80°C) 50ml honey 50ml gin Topped with Moscato wine 1. Fill tea pot with hot water and infuse tea leaves for 2-3 minutes, add honey and stir. Strain into container and chill it. 2. Put the ice and build ingredients. 3. Pour the Jasmine Tea until ¾ of the glass. 4. Top with Moscato wine. 5. Garnish with blueberries, raspberries and lemon slice.
RASPBERRY MINT BABA, RHUBARB COMPOTE WITH ANGEL HAIR
ORANGE GALLE
Baba 250g bread flour 5g sugar 5g salt 150g egg 10g yeast 150ml milk 75g butter
Rhubarb Compote 250g rhubarb 50g sugar 50ml water 5ml lemon juice 0.5pc vanilla bean
Peppermint Syrup 500ml water 150g sugar 1 tbsp Dilmah Pure Peppermint
Leaves 1 whole orange Dash rum
Angel Hair 5 egg yolks 300ml water 300g sugar
Raspberry Jam 200g raspberry 50g sugar 6g pectine 1. Mix the flour, sugar, salt, yeast and egg. Then add the warm milk. 2. Melt the butter and add in the mixture. 3. Put in the proofer and pipe in the mold. Then bake in 180°C for 25 minutes.
1. Mix all the ingredients and boil for 20 minutes.
1. Mix all the ingredients and boil for 15 minutes. 2. Put into baba and then cook.
1. Make syrup by boiling the water and sugar. 2. Mix the egg yolk and the syrup.
1. Mix all the ingredients and boil for 20 minutes.
Serves - 05 10g Dilmah Galle District OP1 1100ml spring water (at 100°C) 50ml orange liqueur 25ml Galliano 50ml Dilmah Peach Tea syrup 1. Warm the pot before putting Galle District OP1 tea leaves in it. 2. Fill teapot with hot water and infuse tea leaves for 3-5 minutes. 3. Fill each cup with orange liqueur, Galliano and Peach Tea syrup. 4. Top up with hot Galle District OP1 tea. 5. Serve with burnt orange peel.
PASTEIS DE BACALHAU
Pasteis de Bacalhau 300g dried salt cod fish 300g potato paste 5g onion 1 egg 5g cilantro
Tuile 70g dried salt cod fish 70g potato paste 90g cake flour 60g butter 1. Mix all the ingredients. 2. Shape into ball. 3. Deep-fry.
1. Mix all the ingredients and form a shape. 2. Bake.
YATA SERRADURA
Yata Jelly 250ml water 1g agar powder 4g sugar 7g Dilmah Yata Watte Tea
Serradura 500ml cream 100g condensed milk 3ml Grand Marnier 50g Marie biscuit 1. Boil the water with sugar and agar powder. 2. Infuse tea leaves for 2-3 minutes. 3. Strain into the glass.
1. Whip the cream about 80%, then add condensed milk and Grand
Marnier and continue whipping. 2. Pour the mixture into cups and add in Marie biscuit powder. 3. Add in cream and then one more level of Marie biscuit powder.
WESTIN MACAU (Gold Winner)
The luxurious Westin Macau presents a fusion of local hospitality and global flavours. Represented by Bruno Santos & Olivier Foucke.
THE CARAVELA JOURNEY
SAGRES: PASTEIS
COD BRANDADE COOKED WITH SOUCHONG TEA WITH WHITE BEAN WARM EMULSION, SAGRES ONION CONFIT & AQUITAINE CAVIAR paired with LIMONADA LÚCIA-LIMA
REFRESHING CHILLED CEYLON YOUNG HYSON WITH FRESH LEMON JUICE CORDIAL
CABO VERDE: PÃO
TAPIOCA BREAD WITH BEIRÃO CHEESE & BLACK OLIVE JAM paired with SPICED CARAVELA
WARM SWEETENED YATA WATTE TEA INFUSED WITH ORIENTAL SPICES
MOÇAMBIQUE: PIRI-PIRI
LIGHT SPICED CHICKEN WRAPPED IN A BEAN CURD SKIN SERVED WITH MATATA SAUCE paired with ULTRAMARINO
PORT WINE & PORTUGUESE VODKA WITH FRESHLY SQUEEZED LEMON, HOMEMADE VANILLA CEYLON TEA SYRUP, EGG WHITE & CREOLE BITTERS
CAPE OF MALACA: NATA
PORTUGUESE EGG TART TOPPED WITH GOMANTUNG BIRD’S NEST INFUSED WITH LYCHEE, ROSE & ALMOND paired with APPLE GALANGAL MARTINI
PORTUGUESE VODKA WITH FRESHLY SQUEEZED GREEN APPLE JUICE, LEMON, CEYLON CINNAMON SPICE TEA, LYCHEE LIQUEUR CAVIAR & CINNAMON AIR
MACAU: BOLACHA
MACANESE ALMOND COOKIES paired with CHÁ
PERFECTLY BREWED PRINCE OF KANDY TEA
TEA INFUSED PEARL RIVER DELTA: SESAMO
POACHED GLUTINOUS RICE BALL IN LYCEUM BERRY & NATURAL CEYLON GINGER TEA
SAGRES PASTEIS
Serves - 05
Cod Brandade 140g universal salted cod fish 120g potato Idaho 4 cloves garlic 2 bay leaves 40ml milk 12g Dilmah The First Ceylon
Souchong Tea ½ bunches parsley 1 tsp salt Black pepper, crushed
White Bean Emulsion 150g dry white beans 2 bay leaves 1 clove garlic 2 bunch thyme 1 white onion Salt Pepper 150ml Portuguese extra virgin olive oil
Onion Confit 4 large white onions 20g butter 40cl Sagres Blonde beer 10cl young port wine 50g sugar 1. Place the salt cod in a large bowl and clean under running water for thirty minutes. 2. Remove excess water and pour boiling water over the fish. Let it cool, then cover and keep in the fridge overnight. 3. Peel the potato and roughly dice. 4. Peel the garlic and remove the center stem. 5. Remove skin and bones from the cod fish, drain out excess water, chop roughly to julienne size. 6. Add the ¾ milk, potato, bay leaves, garlic and cod to a saucepan.
Bring to fast boil, cover and simmer till mash. 7. Add the remaining ¼ of milk to a pot, Bring to boil. Remove from heat add “The First Ceylon Souchong”. Infuse for 8 minutes, strain and keep milk tea warm. 8. When potato is cooked use the masher to purée the brandade. Add milk tea to brandade and dry over low heat till thick in consistency. 9. Cool down, add chopped parsley and check seasoning. 10. Use mould to required shape. Keep in fridge till deep-frying.
1. Soak the Beans in water overnight. 2. Peel the onion and garlic, chop roughly. 3. Trim and tie the thyme, add to the drained white beans with onion, garlic and bay leaves. 4. Cover with water to double and cook on low fire till overcooked. 5. Strain the beans, reserve some cooking liquid. 6. Remove the bay leaves and thyme bunch. 7. Blend till smooth runny paste (If thick add cooking water). 8. Dry the beans soup to obtain a thick consistency. Cool down. 9. Emulsify with Portuguese extra virgin olive oil. Check seasoning.
1. Peel and slice the onion. 2. Sweat the onion till translucent add sugar, port wine and the beer. 3. Cook on slow fire for 1 ½ hours.
LIMONADA LÚCIA-LIMA
Serves - 05
1 litre spring water 15g Dilmah Ceylon Young Hyson
Green Tea 2g Portuguese Lúcia-Lima leaves 50ml fresh squeezed lemon 50ml sugar syrup 1/1 1. Heat the water to 80°C and add the tea and the Lúcia-Lima leaves. Let it cool down overnight. Fine strain. 2. In a Portuguese traditional clay jug add all ingredients and stir with ice. 3. Strain into small elixir glass filled with ice.
CABO VERDE PÃO
Serves - 05
Tapioca Bread 25cl milk 12cl vegetable oil 1 tsp salt 280g tapioca flour 2 eggs 150g grated Beiro cheese
Red Pepper Jam 500g red capsicum 20g red chillies 2 lemons 350g sugar 1. Preheat the oven to 260°C. Line a baking pan with parchment and set aside. 2. Bring the milk and oil to a rolling boil. Combine the milk, oil, and salt in the saucepan and, whisking occasionally, bring it to a gentle boil over medium heat. Remove from heat as soon as you see big bubbles coming through the milk. 3. Add the tapioca flour: Add all of the tapioca flour to the saucepan and stir until you see no more dry tapioca flour. The dough will be grainy and gelatinous at this point. 4. Cool the dough: Transfer the dough to the bowl of a standing mixer fitted with a paddle attachment. Beat the dough for a few minutes at medium speed until it smoothens out and has cooled enough that you can hold your finger against the dough for several seconds. 5. Beat in the eggs: Whisk the eggs together in a small bowl. With the mixer on medium, beat the eggs into the dough in two sets. Wait until the first addition has been fully incorporated into the dough before adding the second. Scrape down the sides of the bowl as needed. 6. Beat in the cheese: With the mixer on medium, beat in the cheese until fully incorporated. The resulting dough will be very sticky, stretchy, and soft with a consistency between cake batter and cooked dough. 7. Portion the puffs: Using an ice cream scoop, a tablespoon measure, or a dinner spoon, scoop rounded portions of the dough into mounds on the parchment-lined baking sheet. Space the mounds an inch or two apart. Dip your scoop in water to prevent sticking. 8. Bake the puffs: Transfer the sheet with the puffs to the oven and immediately turn down the heat to 250°C. Bake for 25-30 minutes, until the puffs have puffed, the outsides are dry, and they are just starting to colour. Cool briefly and eat.
1. Finely chop the red pepper and chillies. 2. Add sugar and lemon zest and macerate overnight. 3. Cook the jam over a low heat for 1 ½ hours. 4. Pour into an airtight jar, cover, place in simmering water and keep inside for 30 minutes.
SPICED CARAVELA
Serves - 05
1 litre spring water 15g Dilmah Yata Watte Tea 1 clove 1 star anise 2 black cardamoms 4 green cardamoms 3 whole black pepper 1. Start by crushing all spices. 2. Combine spring water at 80°C with all the ingredients. 3. Stir and fine strain into a small cup.
MOÇAMBIQUE PIRI-PIRI
Serves - 05
Piri-Piri Sauce ½ red onion 2 cloves garlic 2 bird eye chillies 1 tbsp sweet smoked paprika 1 lemon 2 tbsp white wine vinegar 1 tbsp Worcestershire sauce 4 bay leaves dried 1 tsp salt
Bean Curd Roll 500g yellow chicken (Skin and bone removed) 40g Piri-Piri sauce 2 pcs spring onion 1 tomato 5 sheet bean curd skin
Matata Peanut Sauce 50g fresh peeled peanut 40cl coconut milk 1 green chilli 5g turmeric powder 1 bay leaf Salt Fresh black pepper crushed 1. Remove seeds from the chillies. 2. Squeeze the juice of the lemon. 3. Add all ingredients in the blender until you get a fine paste.
1. Julienne the chicken. Marinate with Piri-Piri sauce overnight. 2. Remove seeds from the tomato and dice. 3. Sauté the chicken strips over high fire. 4. Add the tomato and spring onion to mixture. 5. Place 80g of the chicken on the bean curd skin and wrap as a spring roll.
1. Soak the peanut in water overnight. 2. Add the coconut milk and blend till a smooth paste. 3. On low heat add the spices to the peanut milk and reduce to half. 4. Fine-strain and keep to use.
ULTRAMARINO
Serves - 05
120ml Tawny Port wine 60ml Portuguese vodka 30ml freshly squeezed lemon 30ml homemade Vanilla Ceylon Tea syrup 1 egg white Orange twist 1 drop Creole Bitter 1. Add all the ingredients except bitters and twist in a shaker. 2. Dry shake. 3. Add ice and shake again. 4. Strain into martini glass.
Vanilla Ceylon Tea Syrup 1l spring water Equal parts of white sugar 15g Dilmah Vanilla Ceylon Tea 3 vanilla sticks 1. Heat ingredients until it starts boiling. 2. Remove from heat. 3. Fine-strain and store in the fridge overnight.
STRAIT OF MALACA - NATA
Serves - 05
Portuguese Egg Tart 1 sheet puff pastry 3 large free range egg yolks 25cl cream 25cl milk 50g sugar 1 tsp vanilla essence 100g melted unsalted butter 1. Preheat the oven to 220°C. Line a baking tray. 2. Prepare the custard: Combine the milk and sugar, heat over low flame until it’s bubbling. Remove from fire. In a mixing bowl whisk together the cream, vanilla essence and egg yolks, whisk constantly while adding the milk. Whisk till the ingredients are well blended.
Keep in the fridge. 3. Prepare the dough: Cut the puff pastry into 3 equal parts. Brush with melted butter and stack them together. Roll the sheets in to a cylinder and cut out rings of 1 mm thickness. Press the dough in the desired moulds size. 4. Cook the egg tart: Remove the custard mix from the fridge; fill each tart shell till it’s 80% full of custard. 5. Bake in the oven for 13 minutes. Switch the oven to a broil for 3 minutes to get a caramelized top.
Tea Infused Bird Nest 4g Gomantung bird nest 6g Dilmah Lychee with Rose and Almond 25g bees honey 1. Soak and expand the bird nest: Keep the nest in cool water for 18 hours in the fridge, stirring every couple of hours. Remove from fridge and strain excess water without force. 2. Prepare the Tea: Boil spring water to 100˚C, add the tea and leave to brew for 3 minutes, strain and add 25g bee’s honey. Cool down to 40°C. 3. Infuse the nests: Dip the bird nest in tea and leave in for 4 hours. Strain and keep refrigerated till required.
APPLE GALANGAL MARTINI
Serves - 05
Muddled galangal root 90ml Portuguese vodka 120ml freshly squeezed green apple juice 30ml freshly squeezed lemon juice 30ml sugar syrup Cinnamon lychee liqueur caviar Cinnamon air
Cinnamon Lychee Liqueur Caviar 240g of algin premixed with 480g of brewed Dilmah Ceylon
Cinnamon Spice Tea 50ml lychee liqueur 50ml sugar syrup
Cinnamon Air 500ml boiling spring water 10g Dilmah Ceylon Cinnamon
Spice Tea 10 small cinnamon sticks 5g lecithin 1. Add all ingredients into the shaker. 2. Shake and fine strain. 3. Add cinnamon lychee liqueur caviar. 4. Top up with cinnamon air.
1. Mix everything and drop the liquid into a calcium bath drop by drop. 2. Remove with a slotted spoon and rinse in water.
1. Blend all ingredients. 2. Turn on the air pump and retrieve the foam.
MACAU BOLACHA
Makes 15
Sable 500g mung bean flour 250g powdered sugar 125g ground almonds 150g shortening 1 tsp almond extract
Moulding the Cookies
2 tbsp water 40g almonds, roughly chopped 1. Place about 5 pieces of chopped almond into the mould. 2. Over the mixing bowl, press a handful of the dough into mould, pack the dough into and then level it off. 3. Place the mould upside-down on an ungreased cookie sheet and slowly remove the mould. Repeat this process with the remaining dough. 4. Bake the cookies for 25 minutes and let them cool on a rack wire.
CHÁ
Makes 5
4 tsp Dilmah Prince of Kandy Tea 600ml spring water 1. Preheat the oven to 275°C. Line a baking pan with parchment and set aside. 2. In a mixing bowl, mix together the flour, sugar almond axtract, and ground almonds. 3. Using the paddle, mix in the shortening until the dough looks like sand.
1. Boil the water to 100°C. 2. Place the tea leaves in the pot. 3. Pour water directly onto the tea leaves. 4. Stir well and brew as specified on pack. 5. Stir again and fine-strain into teacup.
PEARL RIVER DELTA: SESAMO
Serves - 05
Sesame Paste 1 cup black sesame seeds 2 cup sugar 1/2 cup peanut
Glutinous Rice Dough 1 cup glutinous rice flour 1/2 cup water
Natural Ginger Tea Soup 5 tsp Dilmah Natural Ceylon
Ginger Tea 1 small rock sugar 12 soaked lyceum berries 6 dried red dates 4 dried salted mandarin skins 1. Preheat the oven to 180°C. 2. Roast the peanut, cool down. Add sugar, peanut and sesame seed to the Robocoupe and blend till paste. 3. In a bowl soften the butter then add the sesame paste. Mix till you achieve a homogeneous paste. 4. Divide in small balls. Reserve in fridge till they become hard.
1. Mix rice flour with the water. Roll it by hand till you get a sticky dough.
1. Prepare the tea by adding Dilmah Natural Ceylon Ginger tea to 1 liter of water. 2. Brew for 10 minutes. Strain to the hot pot with the rest of the ingredients, let infuse for 5 minutes.
1. To form the sesame balls, divide the rice dough into 1.5 inch balls. Keep them covered with the damp cloth as they dry up very quickly. 2. Make a pocket inside each ball and fill up with a sesame paste. Seal the opening carefully, making sure the balls are not cracked. Gently roll into a sphere shape. 3. Add the sesame balls to the soup. When cooked they will float to the top.
City of Dreams (Silver Winner)
From fine dining to casual fare, City of Dreams offers delectable cuisine to satisfy every taste and occasion. With an exciting range of restaurants, cafés and bars featuring some of the region’s most creative chefs, this is the place to tantalise your taste buds. Represented by Tommy Li & Helena He.
DILMAH HIGH TEA
YUZU CURD STRAWBERRY WAFFLE CONE
SAUTÉE TOMATO WITH SHRIMP BAGUETTE
PORT WINE ONION FOIE GRAS QUICHE
TEA INFUSED NATURAL CEYLON GINGER TEA PRALINE
MEDAWATTE TEA-RAMISU
LYCHEE WITH ROSE & ALMOND SCONES
OOLONG FLAVOURED MUSHROOM CIABATTA
YUZU CURD STRAWBERRY WAFFLE CONE
Yuzu Curd 35g fresh whole egg 48g sugar 32g yuzu juice 70g soft butter
Almond Tuiles
210g sugar 45g bread flour 110g egg white 60g fresh egg 150g almond, sliced 1. Combine egg, sugar and yuzu juice. Mix together and boil. 2. Then bain-marie until 85°C. 3. After mixture cools down to 35 °C add soft butter into yuzu mix and combine well.
1. Mix all ingredients together and put 10g each on a baking tray. 2. Bake at 180°C until golden brown and roll to form cone shapes.
SAUTÉED TOMATO WITH SHRIMP BAGUETTE
200g Roma tomato 20g shallot 20g garlic 10g basil leaf 50g clear stock 30g tomato paste 5g black pepper, crushed 5g thyme 5g sea salt 80g onion white 20ml olive oil 120g shrimp meat 220g French baguette 1. Sauté all ingredients with tomato paste. 2. Poach shrimp in hot water. 3. Slice French baguette and toast.
PORT WINE ONION FOIE GRAS QUICHE
Port Wine Onion 50ml Port wine 250g onion 2g salt 20g sugar
Foie Gras Quiche Filling 150g cream 200ml milk 250g egg 300g foie gras 3g salt 2g pepper 1g nutmeg powder
Puff Pastry for tart dough 1. Pan fry onions and then add Port wine, salt and sugar.
1. Mix all ingredients together then mix with Port wine onion preparation and put in tart shell. Bake for 10 minutes at 240°C
NATURAL CEYLON GINGER TEA PRALINE
Ginger Cream Ganache 20g Dilmah Natural Ceylon
Ginger Tea 400ml cream 35g Trimoline 42g soft butter 435g ivoire 35%
Pate de Fruit 500g cherry purée 400g sugar 100g glucose 50g sugar 22.5g pectin yellow 1g acid powder
Basic chocolate sponge 1. Boil the cream and brew the tea in it. 2. Add Trimoline and white chocolate to mixture and rest until it cools down to 40°C. 3. Add the soft butter in.
1. Mix all ingredients together except acid powder. 2. Boil until 108°C and then add acid powder mixed with 2g water.
MEDA WATTE TEA-RAMISU
Meda Watte Tea Cream 4g Dilmah Meda Watte Tea 200g whipping cream
Meda Watte Tea Syrup 25g Dilmah Meda Watte Tea 400ml 100°C hot water 75g honey
Meda Watte Mascarpone Cream 250g Mascarpone cheese 150g Dilmah Meda Watte Tea cream
200g basic sponge or Lady’s Finger biscuit 1. Infuse cold whipping cream with Meda Watte Tea overnight.
1. Brew the tea with 100°C hot water then cool down to 45°C. 2. Mix with honey.
1. Strain the tea cream then mix with Mascarpone cheese. Whip up.
LYCHEE ALMOND ROSE SCONES
114g butter 100g sugar 350g cake flour 105g bread flour 25g baking powder 1 pc lemon zest 40ml whole milk 100g whole egg 100g roasted almond Dilmah Lychee with Rose and
Almond Tea 1. First infuse Lychee with Rose and Almond Tea in cold whole milk overnight to cold infuse. 2. Then put all the ingredients, mix together and refrigerate. 3. Shape the dough and bake in 180°C oven for around 15 minutes.
OOLONG FLAVOURED MUSHROOM CIABATTA
100g mushroom BlueFoot fresh 100g mushroom Shimeiji white 100g mushroom Shimeiji brown 50ml whipping cream 15g Dilmah The First Ceylon
Oolong Tea, loose leaf 220g ciabatta 20ml olive oil 5g sea salt 8g sugar 1. Sauté all mushrooms with deep fried Oolong tea leaf. 2. Arrange mix on top of a slice of toasted ciabatta
Galaxy Macau (Silver Winner)
Galaxy Macau offers a variety of over 50 world-class Asian and international restaurants under one roof to please everyone’s palate. Represented by Jerry Li & Smita Grosse.
THE EMPEROR’S HIGH TEA
EMPEROR’S GARDEN
DILMAH LYCHEE WITH ROSE AND ALMOND TEA, BABA AU THÉ, CUSTARD CREAM & FRESH FRUITS paired with THE LIGHT BREEZE
CHAMOMILE TEA WITH MEDLAR, DRIED LOGAN & CLOVE
THE RIPPLING EFFECT
SALMON WITH CUCUMBER, HORSERADISH, LEMON, CAVIAR & SHALLOT paired with THE ROCK
ROSE WITH FRENCH VANILLA TEA WITH HENNESSY XO & BUTTERSCOTCH SYRUP
PEACH SYMPHONY
DILMAH PEACH TEA IVORY CREAM WITH VANILLA & WHITE PEACH JELLY paired with GOLDEN PRINCESS
CEYLON CINNAMON SPICE TEA AND NATURAL ROSEHIP WITH HISBISCUS INFUSION WITH PASSION FRUIT SYRUP, ROSE SYRUP, LEMON JUICE & EGG WHITE
THE POND OF ETERNITY
CHOUX SWAN WITH EGG MAYONNAISE, CHIVES & CENTURY EGG ASPIC paired with EVENING FRAGRANCE
RAN WATTE TEA
TEA INFUSED JOURNEY TO THE WEST
DILMAH ROSEMARY & PEPPERMINT TEA CUSTARD ON A SAVOURY TART WITH WILD HERBS & PARMESAN CHEESE
TEA OF HEAVEN
TI-ALMOND CAKE WITH EARL GREY TEA CREMEUX & RASPBERRY MARMALADE
EMPEROR’S GARDEN
Baba Dough 30g yeast 250g flour 200ml milk 400g egg 52g sugar 10g Dilmah Lychee with Rose and Almond Tea
Dilmah Lychee, Rose & Almond
Infusion 368g water 35g Dilmah Lychee with Rose and Almond Tea
Baba Syrup 300ml water 110g lychee purée 70g sugar 60g Dilmah Lychee with Rose andAlmond Tea, brewed Rose syrup
Dilmah Lychee, Rose & Almond
Cream
100g pastry cream 35ml Dilmah Lychee with Rose and Almond Tea, brewed
Others Lychee and cut fruits 1. Mix all the flour, yeast, sugar and syrup. 2. Add in eggs. 3. Slowly add in milk.
1. Boil the tea and water. 2. Keep it overnight.
1. Boil all ingredients together. 2. Keep it overnight. 3. Reheat before using to soak the baba.
1. Fold in pastry cream base with the tea infusion.
THE LIGHT BREEZE
3 tsp Dilmah Pure Chamomile
Flowers 6 dried logans 1 clove 6 wolfberries / medlar 1. Warm the teapot with hot water; pour out hot water. 2. Place all ingredients into teapot, add in 80°C hot water and brew for 3 minutes. 3. Pour it out through a tea strainer into a warmed up teacup and serve.
THE RIPPLING EFFECT
Toast Bread 3000g flour Kraftkorn mix 3l water 200g yeast 2000g bread flour type 700 20g diamalt liquid 20g Teigsauer sourdough paste 500g flour rye type 1150
Dill Jelly 1l water 200g fresh dill leaf 50g gelatin powder
Creamy Horseradish 70g horseradish Pinch of salt 200g whipped cream
Others Cucumber slice Sour cream Cream cheese 1. Soak Kraftkorn mix in 50°C hot water for 3 hours. 2. Mix all ingredients for 2 minutes at a slow speed, 6 minutes at fast speed. 3. Rest for 30 minutes. 4. Bake at 210°C for about 45 minutes. 5. Chill for an hour before slicing.
1. Boil water and fresh dill leaf. 2. Let cool down and strain. 3. Warm and add in gelatin powder.
1. Strain the horseradish until dry. 2. Fold into whipped cream and salt.
THE ROCK
3 tsp Dilmah Rose with French
Vanilla Tea 20ml Hennessy XO 15ml butterscotch syrup 1. Brew tea in a teapot for 3 minutes with 100˚C water. 2. Chill the tea and wait till it cools to room temperature. 3. Place pre-made ice ball in chilled rock glass. 4. Pour all ingredients into the rock glass. 5. Stir lightly for a few seconds and serve.
PEACH SYMPHONY
Peach Jelly 325g peach purée 200ml water 29g gelatin 5g agar-agar 75g sugar Citric acid Red colouring
Tea Infusion 360ml milk 40g Dilmah Peach Tea
Peach Mousse 375ml Dilmah Peach Tea, brewed 1 pc vanilla bean 21g gelatin 325g white chocolate 555g whipped cream
Roulade 2700g egg white 900g sugar 900g cake flour 630g butter
Peach Crumble 500g butter 500g cake flour 500g sugar 500g almond powder 25g Dilmah Peach Tea
Sesame Hypen Mix 100g flour 100g sugar 100g egg white 50g butter 30g sesame powder to taste Osmanthus Flower 1. Boil the purée, water and sugar mix with agar-agar. 2. Add in the gelatin. 3. Add in citric acid for fruitiness. 4. Follow with a little bit of colouring to give the peach effect.
1. Boil the milk up to 100°C and put in tea. 2. Remove and strain after 5 minutes.
1. Melt the chocolate. 2. Add the gelatin into the milk tea infusion. 3. Mix in the chocolate and cool down. 4. Fold in the whipped cream.
1. Make a meringue and fold in the cake flour. 2. Add in slowly the melted butter. 3. Spread on tray and bake for 160°C for around 10 minutes in an oven.
1. Soften the butter. 2. Add in all the dry ingredients and mix to a crumble.
1. Mix all the ingredients. 2. Spread and bake. 3. Use for decoration. 4. Sprinkle the flowers on top.
GOLDEN PRINCESS
1.5 tsp Dilmah Ceylon Cinnamon
Spice Tea 2 tsp Dilmah Natural Rosehip with Hibiscus 15ml rose syrup 10ml passion fruit syrup 15ml egg white 10ml freshly squeezed lemon juice Basil leaf 1. Brew tea in teapot for 3 minutes. 2. Chill the tea and wait till it cools at room temperature. 3. Pour all ingredients into shaker; shake it dry without ice to make egg white balance well with all ingredients. 4. Add ice to shaker and shake again. 5. Pour into chilled martini glass and serve.
THE POND OF ETERNITY
Choux 250ml water 250ml milk 200g butter 10g salt 10g sugar 500g eggs 300g cake flour
Egg Salad Filling 300g boiled eggs 10g green Shiso leaves 160g mayonnaise 10ml lemon juice Salt and pepper, a pinch
Aspic 300ml water 5 century eggs 5 pcs gelatin Pinch of salt
Others Herbs Century eggs 1. Boil water, milk, butter, salt and sugar. 2. Add in flour. 3. Add egg slowly into the mixer and mix well.
1. Grate the boiled eggs. 2. Mix all ingredients together.
1. Boil the water. Add in soaked gelatin and salt. 2. Add in century egg skin. 3. Keep the middle part of century egg to decorate with jelly.
EVENING FRAGRANCE
Serves - 02
3 tsp Dilmah Ran Watte Tea 400ml water 1. Warm the teapot with hot water; pour out hot water. 2. Put in tea leaves and pour boiling spring water at 100°C and brew for 3 minutes. 3. Pour into hot teacup through strainer and serve.
JOURNEY TO THE WEST
Quiche Dough 1000g bread flour 20g salt 500g unsalted butter 400ml water
Royal Filling 1000ml fresh milk 500g egg 10g salt 10g white pepper 10g ground nutmeg 30g Dilmah Rosemary with
Peppermint Leaves
Parmesan Cheese Tuile 200g grated Parmesan cheese 5g Dilmah Rosemary with
Peppermint Leaves 1. Mix all ingredients cold and slowly. 2. Do not overmix. 3. Chill for at least 6 hours. 4. Roll for 2 minutes.
1. Mix all ingredients well.
1. Spread grated Parmesan cheese on the tray. 2. Sprinkle Rosemary with Peppermint Leaves on top. 3. Decorate with dill.
TEA OF HEAVEN
Earl Grey Financier 180g egg white 200g icing sugar 37g cake flour 200g almond powder 162g butter 1/2 pod vanilla bean 20g Dilmah Earl Grey Tea
Earl Grey Mousse 108g Dilmah Earl Grey Tea, brewed 108g cream 20g sugar 40g yolk 3 pcs gelatin 315g Manjari chocolate 512g whipped cream
Earl Grey Cream 240ml milk 200ml cream 40g Dilmah Earl Grey Tea 80g yolk 40g sugar 6g gelatin
Raspberry Marmalade 3000g raspberry, frozen 1050g sugar 240ml water 600g glucose 120g pectin 300ml lemon juice
Tea Infusion 386ml milk 34g Dilmah Earl Grey Tea 1. Mix all dry ingredients and vanilla bean. 2. Slowly add in egg whites. 3. Boil the butter and tea. Strain it. 4. Pour slowly into the mixer and add 10g of infused tea leaf.
1. Make a créme Anglaise. 2. Add in soaked gelatin. 3. Mix in the Manjari chocolate. 4. Fold in whipped cream.
1. Make a créme Anglaise. 2. Add in soaked gelatin.
1. Boil the frozen raspberry, water, glucose and lemon juice. 2. Slowly add in sugar and pectin.
1. Boil milk and tea. 2. Keep it overnight to infuse.
1. Boil milk, cream, sugar and Earl Grey Tea infusion. 2. Add in cocoa powder and strain. 3. Pour into the chocolate.
Earl Grey Chocolate Sauce 100g milk 200g cream 100g cocoa powder 400g sugar 80g Manjari chocolate 20ml Dilmah Earl Grey Tea, brewed
INSTITUTE FOR TOURISM STUDIES (IFT) MACAO
(Silver Winner)
IFT offers degrees and professional programmes and a wide range of tourism related disciplines among which are hospitality and culinary arts. Represented by Billy Chang & Jeffery Lai.
MENU
TATIN OF SEARED SCALLOP, PATA NEGRA & FIG JAM paired with EARL GREY MARTINI
COCONUT MOUSSE
WITH GINGER SABLE & LIME MARSHMALLOW paired with DILMAH NATURAL CEYLON GINGER TEA WITH HONEY
ALMOND LOLLIPOP
WITH SAFFRON GANACHE AND PORTUGUESE ALMOND CAKE paired with DILMAH YATA WATTE
TEA INFUSED
DILMAH MINT TEA CAVIAR
WITH BACALHAU PRAWN DUMPLING
WATTE BLACK TEA CREAM CARAMEL
PORTUGUESE DICE WITH CHORIZO AVOCADO & QUAIL EGG
White Bread 311g bread flour 94ml water 5g salt 25g sugar 31g butter 47g eggs 62ml milk 3g yeast 25g cream
Chorizo Avocado 50g avocado 8g black olive 30g chorizo 2 tbsp lemon juice 1 tsp garlic Salt, to taste Pepper, to taste 2 tbsp extra virgin olive oil
Garnish 3 pcs quail egg 2 pcs cherry tomato 1 tsp extra virgin olive oil 2 cloves garlic Micro greens, as needed
Assembly 1. Mix bread flour, water, cream, milk, yeast, sugar and eggs on 1st speed for 5 minutes. 2. Then add in the salt and butter, switch to 2nd speed for 8 minutes.
The desired dough temperature is 27°C. Ferment for 45 minutes; divide the dough into 300g portions each, then shape the dough in the mould. Final fermentation should be for 60 minutes. Then bake at 170°C for 40minutes. 3. Cut the white bread into 3cm x 3cm cubes; brush with olive oil on 6 sides. Pan fry until light golden brown in color, then bake at 170°C for 8 minutes. 4. Hollow the toasted bread cube with a paring knife.
1. Peel and core the avocado. 2. Remove the casing of chorizo. 3. Blend everything together to get a nice smooth texture.
1. Boil quail egg for 2 minutes and then soak in ice water for a while, remove the shell and cut in half. 2. Cut the garlic to paper thin slices, blanch, and deep fry at 140°C until golden brown. 3. Slice the cherry tomato and coat with olive oil.
1. Pipe the chorizo avocado mixture into the bread cube, then arrange the quail egg, cherry tomato, garlic and micro greens on top of the bread.
TEA MOJITO
80g Dilmah Pure Peppermint
Leaves 1 lime 80ml soda water 2 tsp Pure Peppermint jelly 3 tsp sugar 6 mint leaves 1. Fill a teapot with 80°C water and infuse Pure Peppermint Leaves for 3 minutes, then strain into a pot to cool down. 2. Add lime, mint leaves and sugar to the glass, muddle together. 3. Add Pure Peppermint jelly and ice cube, then add in 80ml Pure
Peppermint Leaves infusion and soda water. 4. Garnish with a peppermint leaf.
TATIN OF SEARED SCALLOP, PATA NEGRA & FIG JAM
EARL GREY MARTINI
Puff Pastry 130g bread flour 30g salt 65ml ice water 12.5g butter 90g butter sheet 10g Parmesan cheese 5g black sesame seed
Fig Jam 2 pcs fresh fig 1 tbsp Cointreau
Port Wine Jelly 100ml Port wine 15g shallot 1 pc gelatin sheet
Topping 5 pcs scallops trimmed Salt & pepper, to taste 2 tbsp olive oil 30g Pata Negra Micro greens, as needed 1. Combine flour, water, butter and salt to form a dough. Rest in fridge for at least 1 hour. 2. Give one last single fold, then roll into 2mm thickness. 3. Sprinkle the cheese and black sesame seed on top and roll up. Rest in fridge for 30 minutes. 4. Cut a cross into 1.5mm thick pieces and then bake at 180°C for 25 minutes.
1. Take out the flesh of figs, mash with Cointreau gently.
1. Finely chop the shallot, sweat in a pan until translucent, add in Port wine and reduce by half. 2. Switch off fire and add gelatin. 3. Pour into a small cake ring and refrigerate for 30 minutes. Cut in to tiny cubes.
1. Cut a lattice pattern on one side of scallop and then sear on a pan with olive oil, salt & pepper. 2. Roll up the PataNegra to a tiny rose shape.
Assembly 1. Place the baked puff pastry disc at the bottom and spread the fig paste on top. Then put a scallop on the fig paste. 2. Finally arrange the Port wine jelly, PataNegra and micro greens over the scallops.
2 tbsp Dilmah Earl Grey, tea leaves 80ml Dilmah Earl Grey, brewed tea 30ml Bombay Sapphire dry Gin 30ml Sweet Vermouth 1 pc cherry 1. Fill a teapot with 100°C spring water and infuse tea leaves for 3 minutes. 2. Strain into a pot and cool down. 3. Add 80ml Earl Grey and 20ml Sweet Vermouth to a mixing glass. 4. Then Add in 40ml Bombay Sapphire Dry Gin. 5. Stir the ice cube in and strain into a martini glass. 6. Garnish with a cherry.
COCONUT MOUSSE WITH GINGER SABLE & LIME MARSHMALLOW
Breton Shortbread 38g butter 35g sugar 1g salt 15g egg yolk 50g cake flour 2g baking powder 1 tsp ginger power
Coconut Mousse
250g coconut purée 1 vanilla pod 3 egg yolks 10g sugar 7g gelatin sheet 15ml Malibu 190ml whipped cream
Clear Glaze 100ml water 150g sugar 3g NH pectin 17g sugar 58g glucose 7g gelatin
Lime Marshmallow 83g sugar 27g water 25g invert sugar 33g lime juice 1/2 pc lime zest 37g invert sugar 7g gelatin Green colouring spray, as needed
Garnish 10g coconut, shredded
Assembly 1. Crumble butter, sugar, salt, flour, baking powder and ginger powder, then add in egg yolk until just combined. 2. Roll into 2mm thickness between 2 parchment papers. Bake for 180°C around 12 minutes. Remove from the oven, cut into a long oval shape with a cutter immediately.
1. Heat up coconut purée and vanilla stick; meanwhile mix egg yolk with sugar. 2. Pour half of the coconut mixture into egg yolk, mix thoroughly and pour back into saucepan, heat up to 83°C, then add the soaked gelatin sheet. 3. Once cooled down, add in Malibu and fold in whipped cream. Pour into a tray and freeze for 1 hour. 4. Cut into a long oval shape with cutter.
1. Combine pectin with 17g sugar, heat up water, glucose the rest sugar, add in the pectin mixture gradually and keep mixing. 2. Boil until 103°C. Take out from the heat and add gelatin. Use at 30°C.
1. Boil water, sugar, 25g invert sugar and lime juice until 115°C. 2. Place 37g of invert sugar into a mixing bowl, pour the lime syrup over it. 3. Add the gelatin at the same time and keep mixing until cooled down.
Add lime zest the last. 4. Pipe a round strip onto the silicone mat, dust with icing sugar and keep overnight. 5. Cut into 5cm long pieces with scissors and tie a small knot, Spray the green colouring. 6. Bake at 180°C for 4 minutes.
1. Take out the frozen coconut mousse and place on a wire rack. 2. Pour the clear glaze over the mousse. 3. Then stick onto the Breton shortbread, stick the baked coconut shredded on the side, and put the marshmallow on top of the mousse.
Dilmah NATURAL CEYLON GINGER TEA WITH HONEY
10ml honey 1 lemon peel 2 tsp Dilmah Natural Ceylon
Ginger Tea 80g spring water 1. Fill a teapot with hot water and infuse tea leaves for 3-5 minutes before straining into a teacup. 2. Add honey to the teacup and place the lemon peel in the tea.
ALMOND LOLLIPOP WITH SAFFRON GANACHE AND PORTUGUESE ALMOND CAKE
Portuguese Almond Cake 50g sugar 25ml water 22g almond powder 21g egg yolk 20g eggs 3g bread crumbs 2g butter 1. Cook the sugar and water until thick, then add in almond powder and bread crumbs. 2. Stir egg yolk and eggs in the thick syrup, and then combine with butter. 3. Pipe the mixture into a small metal tube with parchment paper inside. 4. Bake at 180°C for 20 minutes.
1. Infuse the saffron in cream for 24 hours. 2. Heat up the cream, saffron, invert sugar and pour onto the milk chocolate and cocoa butter. 3. Emulsify using a blender. 4. Add butter at last and blend well. 5. Spread on a tray and cool down until it reaches piping texture.
1. Combine the almond flakes, sugar and bread flour, then stir the eggs and egg whites in. 2. Spread the mixture with offset spatula with the help of a pre-cut rectangular cake board. 3. Bake at 180°C for 10 minutes. Use a metal tube to roll up immediately once out of the oven.
1. Bake the almond at 180°C for 8 minutes. Then chop coarsely. 2. Melt the cacao butter and dark chocolate separately in bain-marie, then mix together with almonds.
1. Melt gelatin with water, then add in the icing sugar, knead until smooth. 2. Roll the Pastillage into 1mm thickness, cut into flower shape. 3. Mix the white chocolate with yellow powder and then pipe a dot onto the center of the flower. 4. Temper the dark chocolate, spread between two plastic sheets and cut into round shapes.
Saffron Ganache 100ml cream 0.2g saffron 27g invert sugar 27g dry butter 183g milk chocolate 17g cocoa butter
Almond Tuile 50g almond flakes 67g sugar 17g bread flour 12g eggs 37g egg whites
Chocolate Almond Coating 200g dark chocolate 65% 50g cacao butter 100g almonds
Garnish Pastillage 50g icing sugar 3g gelatin 5ml water 10g white chocolate 5g red powder 20g dark chocolate65% 1g saffron
Assembly 1. Quarter the almond cake lengthwise, insert into the almond tuile.
Then pipe the saffron ganache into the almond Tuile. Insert a plastic skewer into the tuile. 2. Dip in tempered chocolate almond coating and stick onto a round chocolate disc. 3. Decorate with the Pastillage flower and saffron.
DILMAH YATA WATTE
2 tsp Dilmah Yata Watte, loose leaf tea 220ml spring water 1. Place the tea in a pot and pour 100°C water to infuse tea leaves. 2. Stir and brew for 3-5 minutes. 3. Stir once more before straining into teacup.
DILMAH MINT TEA CAVIAR WITH BACALHAU PRAWN DUMPLING
Tea Caviar 1 tbsp Dilmah Mint, loose leaf tea 100ml water 1g agar-agar 300ml vegetable oil
Dumpling Dough 10g potato starch 80g wheat starch 140ml boiling water 30g potato starch 2g lard
Filling 3 pcs prawn 20g bacalhau 1/2 tsp garlic 8g white wine Salt Pepper 1 tsp parsley 1 tsp corn starch
Garnish 1 tsp olive oil Micro greens, as needed 1 tbsp Dilmah Mint, loose leaf tea
Assembly 1. Rinse the agar-agar, combine with water and boil until the agaragar is dissolved. Switch off the fire, add the tea leaves and infuse for 5 minutes 2. Strain the mixture with a paper towel. 3. Drop the mixture slowly into oil. Let it set for 2 minutes.
1. Combine 10g of each potato starch and wheat starch in a mixing bowl, pour in the boiling water and mix with spatula. 2. Once warm, add in 30g of potato starch and lard. Knead until smooth. 3. Roll into 1mm thickness and wrap up with prawn and bacalhau filling. 4. Steam for 4 minutes.
1. Soak bacalhau in water and keep in fridge for at least 3 days, changing the water constantly. 2. Remove the shell from prawn and devein. 3. Blend all the ingredients together. Then add in the chopped prawn.
1. Roast the tea leaves in a pan until fragrant, then grate by passing through a strainer.
1. Place the tea caviar in a porcelain spoon and top with the prawn
Bacalhau dumpling. 2. Sprinkle with roasted tea leaves and garnish with micro greens.
WATTE BLACK TEA CREAM CARAMEL
Black Tea Infused Crème Caramel 200ml milk 50g sugar 2 eggs 5g Dilmah Meda Watte Tea 5 egg shell
Caramel Jelly 50g sugar 180ml water 2 pcs gelatin
Cigarette Batter 20g butter 20g icing sugar 20g egg white 20g cake flour 1g Dilmah Meda Watta Tea
Assembly 1. Boil the milk, then switch off the fire and add the tea leaves. 2. Cover and infuse for 10 minutes. 3. Whisk the eggs and sugar, pour the milk over the mixture and stir well. 4. Pour into sanitized egg shell and bake in hot water bath at 170°C for 20 minutes.
1. Make a caramel with sugar, then deglaze with hot water. 2. Once cool, add in gelatin and pour into a small cake ring and cover with cling films. 3. Keep in the fridge for 30 minutes until set. 4. Remove the cake ring and cut into a small dice.
1. Cream butter and icing sugar lightly and then add in egg white and cake flour at last. 2. Spread the batter on a silicone mat and make a Portuguese bird shape with the pre-cut cake board. 3. Sprinkle some ground tea leaves on the batter and bake at 180°C for 5 minutes.
1. Place the egg custard with shell on a saucer. 2. Then spoon the caramel jelly into the egg custard. 3. Place the tuile on top of it.
