Netherlands

from Real High Tea 2014 Recipe Book Volume 2

Australia

Netherlands October 13, 2014 Miele Inspirience Centre, Vianen, Netherlands

Acountry that is capable of conjuring up fairytale images in the mind at the sheer mention of its name, the Dilmah Real High Tea challenge 2014 concluded with much oomph and splendour on the 13th of October. The event took place for the second consecutive year in Netherlands and was held at the Miele Inspirience Centre, Vianen which was swarming with top industry professionals who were all vying for the prestigious title.

Vilmos Dohnal & Wesley Schipper of Restaurant Vermeer of the Hotel NH Barbizon Palace emerged as National winners with Vera Kuiper Willems & Filipe Braz of Hotel Double Tree by Hilton Amsterdam grabbing the gold and finishing a close second.

A conqueror’s heritage combined with an eccentric food culture which varies by the day, the eclectic themes presented right throughout the competition were indeed quite refreshing. The judges this year Hidde de Brabander – owner of Dreams of Magnolia, Robert Schinkel – star mixologist and Dilmah Tea Sommelier, Bernd Uber – Black Hat Chef and WACS judges and Dilhan C. Fernando – Director Marketing Dilmah Tea and tea aficionado were blown away by the dexterous manner in which the contestants used the multiple nuances and flavour layers of tea in all aspects of cuisine, all the time taking care to embody their very own identity of culture within each of their culinary creations.

Hotel Vermeer, Amsterdam (Silver Winner)

Passion and ambition: these two simple words define Restaurant Vermeer situated on the Prins Hendrikkade in Amsterdam. Vermeer has a prestigious reputation to maintain and performs so with grace, thanks to a friendly and professional team led by Head Chef Christopher Naylor and Restaurant Manager Erwin Essing. Represented by Vilmos Dohnal (Chef de parti) & Wesley Schipper (Sommelier).

SAFFRON ELEVATION

5 cups Hario Bonmac 6g Dilmah Nuwara Eliya Pekoe 30ml saffron syrup 3 lemon peels 2 star anises 2 cardamoms

CARDAMOM CHEESE CAKE

WITH WHITE CHOCOLATE BROS, HAZELNUT CRUMB & FROZEN YOGHURT MERINGUE

Cardamom Cheesecake 115g white chocolate 80g sugar 3 egg yolks 3 egg whites 30g sugar 150g cream cheese 370g double cream 15g crushed cardamom 2 gelatine leaves 1. Brew the water with the lemon peel, star anise, cardamom and saffron syrup. 2. Add the tea. After 3 minutes remove from the heat and serve.

1. Warm the double cream gently with the crushed cardamom.

Let it infuse for 1 hour, then cool down. Set aside. 2. Whisk the egg yolks with 80g sugar and the cream cheese. 3. Melt the gelatine leaves with a touch of double cream, then add it to the egg yolk mix. Keep it at room temperature. 4. Whisk the egg whites with the sugar. 5. Whip the infused cream gently. 6. Bring the 3 parts all together using spatula. 7. Set in the fridge. Cut out with a knife or cutter.

1. Melt the chocolate with the butter, stir well. 2. Set the mix in an ISI espuma gun. 3. Pipe it out in terrine loaf, then place it in a vacuum machine.

Turn it on, when the mix foams up, turn the machine off straight away. 4. Wait until the foaming chocolate sets. It can take 5 hours. 5. Turn the machine back on, and remove the bros. Brake it or cut it. 6. Store in the freezer.

1. Mix ingredients together. 2. Lay out on oven tray. 3. Bake for 10 minutes at 180˚C. 4. Crumb the mix with a fork. Allow to cool.

1. Bring the sugar, glucose, water up to a boil. Add the crushed star anise, and grate the orange zest. Infuse under cling film, add the gelatine later. 2. Place the yogurt on a kitchen towel and hang it up to take the juice out. 3. Mix the yoghurt into the infused base. Sieve into an espuma gun. 4. Fill up a small ladle, and set it under liquid nitrogen for 30 seconds. Remove from the nitrogen, let it drip down.

Chocolate Bros 300g white chocolate 30g clarified butter

Hazelnut Crumb

50g sugar 100g butter 100g crushed hazelnuts 200g flour 1 egg white

Frozen Yoghurt Meringue 100g sugar 100g glucose 200ml water 800ml yoghurt 1 orange 5g star anise 1 gelatine leaf

PERFECT SERVE MEDA WATTE

HONEY CUSTARD ON SABLE WITH LAVENDER FOAM & HONEY JELLY

7g Dilmah Meda Watte Tea 700ml boiling water 1. Steep tea in water for 4 minutes. Don’t forget to stir the tea. 2. Strain and serve.

Honey Custard 500ml heavy cream 10 egg yolks 120g good quality honey

Sable 250g cold butter 325g flour 100g icing sugar 3 egg yolks 25g icing sugar

Lavender Foam 200g glucose 300ml water 50g sugar 40g fresh lavender or 5g dried 2g salt 2 gelatine leaves

Honey Jelly 150g excellent quality honey 250ml white wine 250ml water 3 gelatine leaves 1. Bring up the honey to temperature in a medium saucepan. 2. Add the cream, then whisk very well. 3. Mix the egg yolks through the cream. Keep it on warm temperature. 4. Set the oven to 90˚C. Pour the mixture into a metal or porcelain pie form. 5. Cook it at 90˚C for 1 hour. After one hour the custard should be thick, and shiny on the top. 6. Allow to cool. Once it is cold cut out using pastry cutters.

1. Whisk the egg yolks with 25g icing sugar. Set aside. 2. On a cold surface mix the flour, icing sugar, cold butter, and the egg yolks. As soon as it comes together, form a loaf, and place it in the fridge to rest. 3. Slice off pastry into a few centimetre thickness. Roll out between parchment papers to 3mm thickness. 4. Use the same ring what we used above, and cut out the sable, lay them gently on an oven tray lined with parchment paper. 5. Bake at 160˚C on half power for 8 minutes.

1. Bring up the sugar, salt, glucose and water to boil. 2. Add the lavender, then cover it straight away with cling film.

Let it infuse for 1 hour. 3. Soak the gelatine in cold water, add it to the mix. 4. Place it in espuma gun. Use 2 chargers. Keep in fridge, shake well before using.

1. Cook up all ingredients in a medium saucepan. 2. Soak gelatine as we know already then mix it through the honey. 3. Sieve in a plastic container, place it in a fridge. Cool until it’s formed. 4. Put a small spoon of the jelly on top of the custard.

PRINCE’S BLUSHES

100ml Dilmah Prince of Kandy Tea, brewed 40ml rhubarb juice 30ml vodka 5ml Campari

Chicken Liver-Foie Gras Sauce 215g chicken liver 215g foie gras 4 whole eggs 430g unsalted butter 2 banana shallots 1 clove of garlic Sprig of thyme 100ml Port 100ml Madeira 50ml Cognac Colour salt Black pepper Brown chicken stock, as required 1. Add the rhubarb, vodka and Campari to a mixing glass. Fill with ice and stir. 2. Strain into a glass and add the tea from the siphon. 3. Garnish with a string of rhubarb.

1. Bring up all the ingredients to room temperature. 2. Melt the butter and set aside. 3. Slice then cook the shallot in oil, add the thyme and the crushed garlic. Reduce it with Port-Madeira-Cognac mix. 4. Place all ingredients in Robot-Coupe; add the colour salt at the end. 5. Sieve the mixture and then steam it on 90˚C for 25 minutes. 6. Once done, melt it slowly in a pan with a few spoons of brown chicken stock. Control the seasoning at the end.

1. Juice half a kilo of green pea, warm it up very gently until it reaches 65˚C. 2. Add the chamomile; infuse for at least 1 hour. 3. Sieve, then mix it with olive oil and the whole egg. Add salt and pepper. 4. Pour the mix into an espuma gun. Use two espuma chargers. 5. Shake it up properly, keep it warm.

1. Blend rye bread with sugar and then toast it under the salamander until it’s crunchy.

PAN FRIED LANGOUSTINE

WITH CHICKEN LIVER-FOIE GRAS SAUCE, GREEN PEA-CHAMOMILE FOAM, RYE BREAD CRUMB & SORREL

Green Pea-Chamomile Foam 500ml fresh green pea juice 50g fresh chamomile 1 whole egg Light olive oil Salt and pepper

Rye Bread Crumb 200g rye bread 20g brown sugar

SOUCHONG ON THE ROCKS

300ml cold Dilmah The First Ceylon

Souchong Splash of Fever Tree Indian Tonic 2 slices of lime Dash of Colatura di Alici Seaweed 1. Shake the Souchong with lime, seaweed and Colatura di Alici. 2. Strain over frozen rocks. 3. Top with tonic. 4. Garnish with rood hoorntjeswier and a green recycled straw.

1. Warm the honey with the sherry vinegar and vanilla in a saucepan. Then add the sea buckthorn. 2. Cook at 60˚C for 10 minutes. 3. Reserve the nicest pieces for presentation. 4. Place the rest of the sea buckthorn in Robot-Coupe, blend it and then sieve it.

1. Whisk egg yolks with all the ingredients, except the vegetable oil. 2. Slowly pour the oil into the mix. Check seasoning at the end.

1. Set the fennel in ice water for 3 minutes. 2. Dray on paper towel.

1. Toast the brioche right before serving. 2. Make sure it has a nice golden brown colour.

SEA URCHIN ON TOASTED BRIOCHE

WITH SEA BUCKTHORN MAYONNAISE AND FENNEL

Sea urchin

1. Cut the sea urchin open using a scissor. 2. Remove from the shell, clean it with a soft brush. Do not rinse in water. 3. Serve right away after cleaning or store in freezer.

Sea Buckthorn 250g sea buckthorn 200g honey 100g sherry vinegar 2 vanilla pods

Mayonnaise 3 egg yolks 10g Dijon mustard Squeeze of lemon 250g of sea buckthorn purée Salt Vegetable oil

Fennel

Brioche

JASMINE GREEN TEA MARINATED DUTCH OYSTER

WITH GREEN TEA FOAM, FERMENTED CUCUMBER PURÉE, AVOCADO, AND SEAWEED

Jasmine Green Tea Marinade 250ml mineral water 6g Dilmah Green Tea with Jasmine

Flowers 2 tbsp Manzanilla sherry Touch of salt Sugar Lime juice

Green Tea Foam 2 whole cucumbers 4 pieces of green apple 20g Dilmah Green Tea with Jasmine

Flowers Lime juice Salt Pepper Vegetable oil Xanthan

Fermented Cucumber 1kg cucumber 15g rock salt Vegetable stock

Fermented Cucumber-Avocado Purée 2 whole avocados 200g of fermented cucumber (see recipe above) Lime juice Salt Pepper 1. Make a strong green tea, cool down, add the Manzanilla, salt, sugar, and lime juice. 2. Marinate the Dutch oysters in the tea for 4 minutes. 3. Season with fine sea salt.

1. Juice the cucumber and green apples. 2. Warm gently until it reaches 70˚C, add the Dilmah Jasmine

Green Tea. Let it infuse for 4 minutes. 3. Sieve, and mix with rest of the ingredients. 4. Place it in ISI espuma gun, use 2 chargers. Shake well before using.

1. Chop the cucumber, put it in a jar and add salt to it together with vegetable stock. 2. Close the jar properly. It has to be airtight. 3. Store in a dry place for 3 days and then keep in a fridge for 2 weeks.

1. Place avocado and fermented cucumber in the Robot-Coupe. 2. Blend until you get a fine purée. 3. Set in piping bags and store in a fridge.

EARL GREY TEA-CACAO CHIBOUST

WITH CHOCOLATE MOUSSE, CRISPY CACAO TUILE, BERGAMOT AND MINT ICE CREAM

Black Tea-Cacao Chiboust 150ml milk 150ml cream 20g Dilmah The Original Earl Grey 4 egg yolks 35g sugar 20g cacao powder 5g corn flour 2 gelatine leaves 4 egg whites 100g sugar 25g glucose

Chocolate Mousse 4 egg yolks 100ml full-fat milk 15ml rum 100g sugar 175g 68% Congo chocolate 200g cream

Mint-Dark Chocolate Ice Cream 500ml milk 200ml cream 200ml glucose 80g sugar 200g 78% Peru dark chocolate 80g fresh mint

Cacao Tuile

150g icing sugar 50g flour 50g cacao 100g butter 4 egg whites 1. Infuse milk and cream with the Earl Grey tea for 5 minutes.

Sieve, set aside. 2. Whisk the yolks with 35g sugar, cacao and corn flour. Then place it in a medium saucepan with the infused milk. Cook for 3 minutes. Allow to cool. 3. Whisk the egg whites with the sugar. 4. Boil the glucose with a touch of water until it reaches 120˚C. 5. Add the gelatine leaves and pour it into the egg white mixture. 6. Carefully mix the two parts together. 7. Store in a fridge.

1. Melt the chocolate in a large whisking bowl. 2. Whisk the yolks with the sugar in a separate bowl, add the cream then cook on slow fire until it reaches 80˚C. Stir well and pour over the chocolate. Allow to cool. 3. Whip the cream and carefully stir in the chocolate mix. 4. Put it in piping bags and store in a fridge.

1. Melt chocolate in a large bowl. 2. Warm all the rest of the ingredients together, cover with cling film. Let it rest for 1 hour. 3. Sieve the mix over the chocolate. 4. Turn in an ice cream machine until -8˚C. 5. Store in a metal container.

1. Mix flour and cacao. 2. Start whisking the sugar with the butter. Once it is creamy add the flour with cacao. 3. Add the 4 egg whites. Do not whisk once the egg whites have been added in. 4. Lay out on silpat as thin as possible. Bake for 8 minutes at 180˚C. 5. Cut the Tuile with a knife while it is still warm.

Double Tree by Hilton (Silver Winner)

Take in the spectacular 360-degree view of the city skyline and historic old town at the stylish SkyLounge Amsterdam or wine and dine in style in of the chic restaurants. Set in the heart of the historic city, DoubleTree by Hilton Hotel Amsterdam Centraal Station places business and leisure guests within reach of Amsterdam’s famous shopping streets, congress centres and cultural heritage sites. Represented by Vera Kuiper Willems (Chef de parti – Pastry) & Filipe Braz (Bartender).

COLD INFUSED SENCHA GREEN ‘EXTRA SPECIAL’ TEA

EARL GREY TEA INSPIRED COD WITH FENNEL

Chilled Sencha Green tea 1 bottle mineral water 10g Dilmah Sencha Extra Special

Green Tea

Garnish

2.5g tarragon vinegar 0.5 piece cucumber

Makes 15

Earl Grey Oil 500g Dilmah Earl Grey Tea 50ml grape oil

Earl Grey Marinated Cod 300g cod fillet 70g Dilmah Earl Grey oil 3g salt

Fennel Purée 750g fennel

Fennel Cream

200g cream 40g fennel seeds 1. Infuse the tea for at least 1 day in the fridge. 2. Put it through a sieve before pouring it into a glass.

1. Thinly slice the cucumber using a mandolin. 2. Put 2 thin slices into the glass of chilled Sencha green tea.

1. Vacuum the ingredients together. Then, infuse them in an oven at 60˚C for 2 hours. 2. When it has cooled down, put it through a sieve.

Note: Grape oil is used because it has a neutral flavour.

1. Clean and cut the cod into pieces that are 2cm thick. 2. Salt the cod then put it in a vacuum bag with the Earl Grey oil.

Marinate this for a day in the fridge. 3. Prepare a piece of cling foil on the bench and place the cod on top. 4. Make a tight roll and put a knot at both ends. Put in an oven at 50˚C. Then, pierce a core temperature meter into one of the rolls. The core temperature needs to be 47˚C. 5. Let it cool down, then cut it into slices of 0.5cm

1. Cut the fennel into small pieces and cook in boiling water, al dente. 2. Put this in the thermo blender and puree at 60˚C. 3. Put the purée through a sieve to get a smooth fennel purée.

1. Vacuum the ingredients together. Then, infuse this in an oven at 60˚C for 2 hours. 2. When it has cooled down, put it through a sieve.

Fennel Flan 350g fennel purée 150g fennel cream 3g iota (texturas) 5g sugar 2.5g salt 1g white pepper

Earl Grey Vinegar 100g natural vinegar 10g Dilmah Earl Grey Tea

Earl Grey Mayonnaise 160g Earl Grey oil 3g mustard 15g egg yolk 27g Earl Grey vinegar 3g salt

Earl Grey Milk 100g milk 5g Dilmah Earl Grey Tea

Earl Grey Water 100g water 5g Dilmah Earl Grey Tea

Earl Grey Biscuit 250g flour 30g butter 5g Earl Grey milk 55g Earl Grey water 7.5g sea salt 5g sugar

Assembly 1. Put all the ingredients together into the thermo blender. Let this cook to 80˚C. 2. Prepare a tray with foil. Pour the flan into the tray at 1cm thickness. 3. Put this into the blast chiller and cut them to 7.5cm X 2.5 cm. 4. It is important that the fennel flan has a nice colour. 5. Cook it for a short period and keep it at 60˚C. This way, it keeps a light green colour.

Note: Iota is made of red algae. With it, you can produce a soft, elastic gel. It can also make hot gelatine.

1. Vacuum the ingredients together. 2. Infuse this in an oven at 60˚C for 2 hours.

1. It is important that you use natural vinegar. Other types of vinegar will make your mayonnaise too acidic. 2. Add the mustard, egg, vinegar and salt into a mixing bowl. 3. Then, mix them together using a hand blender. Pour the oil gradually into the rest of the mixture. It will then start to thicken up like a normal mayonnaise. Put the mayonnaise into a piping bag.

1. Vacuum the ingredients together. 2. Then, infuse this in an oven at 60˚C for 2 hours.

1. Vacuum the ingredients together. 2. Then, infuse this in an oven at 60˚C for 2 hours. 3. When it has cooled down, put it through a sieve.

1. With the Hobart or by hand, make elastic dough. 2. Place this in cling foil and let it rest in the fridge for at least 2 hours. 3. Roll the dough thinly on your bench using a rolling-pin. 4. Cut the dough to 8cm by 3cm pieces, and place it on a baking tray with a silicone mat. 5. Bake the biscuits in an oven at 180˚C for approximately 15 minutes.

1. Use the salty Earl Grey biscuit as the base. 2. Stack the fennel flan on top. 3. Put 3 slices of cod onto the fennel flan. 4. Pipe a dot of Earl Grey mayonnaise onto each piece of cod. 5. Garnish with some Atsina cress.

ZACAPA RUM, INFUSED WITH THE SOUCHONG TEA

DUCK WITH BEETROOT & SHROPSHIRE BLUE

Smokey Old Fashioned

Sugar Water 200g sugar 100ml water

Zacapa Rum Infused with Souchong Tea 500ml Rum Zacapa 65g Dilmah The First Ceylon

Souchong Tea 1 orange peel

Build the Drink 1. To create the sugar water, add the sugar together with the water. 2. Boil at a temperature of 180˚C for about 2-3 minutes while stirring continuously.

1. Infuse the ingredients together for 6 to 10 days.

1. Pour 15ml of sugar water into an old fashioned glass. 2. Add 40ml of the Ceylon Souchong infused rum to the glass. 3. Stir and serve with a cube of ice.

1. Carve squares into the skin of the breast using a knife. 2. Salt it with Colloroso salt for at least one night in the fridge. 3. Wash the breast with water and then place it in a vacuum bag with the orange zest. 4. Put in an oven at 75˚C, and pierce a core temperature meter into the duck. 5. The core temperature needs to be 57˚C and then cooled down. 6. Bake it in a frying pan to brown the skin. 7. Let it cool down and slice the breast using the cutting machine at Position 1.

1. Roast the beetroot in the oven at 170˚C for 1 hour until cooked. 2. Peel off the skin of the beetroot. 3. Cut 30 nice 1cm cubes. Place these on the blini when your bake them. Then, purée the remaining beetroot in the thermo blender.

Makes 15 portions

Duck Breast 1 piece duck breast 4g Colloroso salt 4 slices orange zest

Beetroot Cube & Purée 500g beetroot

Blini

12.5g yeast 190g flour 125g milk 125g beetroot purée 30g egg yolk 5g water 10g Aceto balsamic 2g salt 60g egg white Beetroot cube (see recipe above) 1. Add the milk, beetroot purée and yeast to a pan and heat slowly. 2. Heat until it dissolves the yeast. 3. Mix this with the flour, egg yolk, water, Aceto and salt homogeny. 4. Raise it to room temperature for approximately 1 hour. 5. Whisk the egg whites until airy. Mix it twice with the beetroot mixture. 6. Bake it in a frying pan with clarified butter. Place a cube of beetroot in the middle. 7. Bake them on both sides at a low heat until they are done. 8. Once they have cooled down, cut them with a round cookiecutter.

Beetroot Glaze 1 bottle beetroot juice

Shropshire Blue 100g Shropshire Blue

Assembly 1. Reduce until you get a thick syrup.

1. Cut into small pieces of 1cm.

1. Assemble the duck with beetroot and Shropshire blue bites. 2. The blini is your base. Brush some beetroot glaze on top. 3. Make a nice ‘rose’ with 3 slices of duck breast. 4. Place a small piece of Shropshire blue in the middle. 5. Everything must be served at room temperature.

CREAMY CEYLON CINNAMON SPICE TEA

Cinnamon Milk 10g Dilmah Ceylon Cinnamon Spice

Tea 550ml milk

Cinnamon Foam 500ml cinnamon milk (as per recipe above) 40g sugar 28g pro crema 2 pieces N2O cream charger 1. Vacuum the tea and milk together. 2. Then, infuse this in an oven at 60˚C for 2 hours, and pour through a sieve.

1. Mix it all together with the hand blender. 2. Put the mixture in a Kidde with 2 cream chargers. 3. Shake it until you have a foam which stays firm.

CHICKEN PASTILLA

Makes 15 portions

Chicken Filling 500g chicken thighs 100g onion 30g Ras el Hanout 75g almonds 30g coriander

Chicken Pastilla 1 pack filo pastry 100g butter melted 15 pieces metal ring (3cm diameter) Powdered sugar 1. Cut the onions to brunoise then sweat them in a frying pan. 2. Cut the chicken into 2cm pieces and then add this and the Ras el Hanout to the pan with onions. 3. Bake this to a nice golden brown until the chicken is cooked. 4. Roast the almonds in an oven at 160˚C for approximately 15 minutes until golden brown. 5. Let this cool down, then chop it into smaller chunks. Pick the coriander leaves and chop finely. Put the fresh coriander and almond into the chicken mixture.

1. Cut the filo pastry into squares of 12cm. 2. Grease the rings with the butter. 3. Then add a layer of filo pastry. Brush the filo pastry with butter and put another layer on top. 4. Put the chicken filling in the middle and fold the edges of the filo pastry on top of the filling. Brush it with the butter. 5. Bake at 160˚C for approximately 20 minutes until golden brown. 6. Serve the pastilla at a warm temperature, and dust some powdered sugar on top.

EXOTIC VANILLA TEALINI

WHITE CHOCOLATE CHEESECAKE WITH PASSION FRUIT & DU LECHE

Dilmah Vanilla Ceylon Tea syrup 100g Dilmah Vanilla Ceylon Tea 400g sugar 300ml water

50ml Dilmah Vanilla Ceylon Tea syrup 20ml passion fruit purée Lemonade 1. To create the vanilla tea syrup, add 100g of Vanilla Tea with 400g of sugar and 300ml of water. 2. Boil it all together at 120˚C for about 3-4 minutes. 3. Stir continuously while boiling.

1. Mix the tea syrup and the passion fruit purée. 2. Top up with lemonade.

Makes 20 portions

Bretons Biscuit Base 140g butter 115g soft white sugar 0.5 piece lemon zest 2.5g salt 17g egg 165g flour 7.5g baking soda White chocolate

Passion Fruit Filling 125g passion fruit coulis 75g mango coulis 50g sugar 5g gellan 0.2g citrus 50g white chocolate

White Chocolate Cheesecake Mixture 290g cream cheese 170g sugar 140g eggs 50g egg yolk 190g cream 0.5 piece lemon zest 200g white chocolate 1. Put all the ingredients into a bowl and knead into a dough. 2. Wrap it in cling foil and let it rest for at least an hour. 3. Roll the dough evenly with a rolling-pin. Cut it with a round cutter. 4. Place them on an oven tray with a silicon mat. 5. Brush it with some egg yolk. 6. Put it in the oven and bake at 160˚C for approximately 15 minutes until golden brown. Let the biscuits cool down. 7. Melt the white chocolate and apply an even, thin layer onto the biscuit.

1. Add all the ingredients, except for the white chocolate, into the thermo blender. 2. Heat to 90˚C. Add the white chocolate, and make an even mixture. 3. Pipe the mixture into small bombe moulds, then set in the blastchiller. 4. Unload the filling once it has frozen.

1. Add all ingredients, except for the white chocolate, into the thermo blender. 2. Heat to 80˚C. Add the white chocolate, and make an even mixture.

White Chocolate Cheesecake Assembly

Dulce du Leche 1 can condensed milk

White Chocolate Decoration 50g cacao butter 5g orange colour powder 150g white chocolate

Assembly 1. Put the biscuit into the bottom of the metal ring, then add 1 piece of passion filling onto the biscuit. 2. Then fill the ring with the cheesecake mixture. 3. Put it in the oven at 110˚C (30% moisture) for 10 minutes.

1. Put it in the oven at 100˚C for 2 hours. Let this cool down. 2. Then place it in a piping bag.

1. Melt the cacao butter with the colour powder. 2. Brush it onto a plastic sheet. 3. Melt the chocolate to 38˚C. Then start tempering the chocolate to 29-30˚C. 4. Apply the tempered chocolate to the plastic sheet. When it starts to harden, cut your decoration with a nice cookie cutter shape.

1. Assemble the white chocolate cheesecake bites. 2. Pipe a nice dot of Dulce du leche on top of the cheesecake. 3. Place the chocolate decoration nicely on top.

ASIAN WATER

1 bottle mineral water 5g Dilmah Lychee with Rose and

Almond Tea 4 pipets lemon juice 1. Infuse the tea in the water at least for 2 days. 2. When serving add lemon juice with pipet to flavour.

1. Vacuum the ingredients together. 2. Then, infuse this in an oven at 60˚C for 2 hours. 3. When it has cooled down, put it through a sieve.

1. Melt the butter with the honey. 2. Then mix everything until you have an even batter. 3. Spray a silicon mould with pan coating and pipe on the batter. 4. Put some almond chunks on top. 5. Bake at 185˚C for 11 minutes.

1. Make a purée with the lychees. Put it through a sieve. 2. Heat up the lychee juice. Then add the agar-agar and the silver powder. 3. Cook this for at least 5 minutes. Chill the mixture. 4. Make a smooth gel with a thermo blender.

1. Carefully pull the rosebuds from the stalk and lay them on a baking tray. 2. Brush a thin layer of egg white on both sides. 3. Coat them with sugar. Put them on a baking tray with paper. 4. Let it dry overnight at room temperature. 5. The rose petals are ready when they are crunchy.

1. Serve the financier at room temperature. 2. Pipe a dot of Lychee gel. 3. Decorate with sugared rose petals.

LYCHEE WITH ROSE & ALMOND TEA INSPIRED FINANCIER

Makes 40 portions

Lychee, Rose, Almond Infusion 15g Dilmah Lychee with Rose and

Almond Tea 190g vodka

Financier Batter 240g butter 20g honey 190g flour 240g powdered sugar 1g baking soda 80g lychee infusion 200g egg white 90g almond powder Almond chunks

Lychee Gel 3 cans lychee 500ml lychee juice 5.5g agar-agar 1g silver powder

Sugared Rose Leaves 1 rose 40g egg white 200g sugar

Assemble the Lychee, Rose & Almond Financier Bites

YATA WATTA SINGLE REGION CEYLON TEA

CANNELÉ WITH CEVENNE ONION

Dilmah Yata Watte Tea Ginger Grapefruit Cayenne pepper Honey fresh Milk 1. Julienne the garnish. 2. Brew the tea as per pack instructions 3. Add the garnish to the brewed tea to flavour.

1. Cook the milk, butter and vanilla. 2. Mix everything together without getting air in your mixture. 3. Let the mixture rest for 2 days in a fridge. 4. Grease the silicon mould with butter and pipe the mixture into it. 5. Bake it at 210˚C for about 25 minutes.

1. Cut the onion into half rings. Sweat the onions with the oil at a low temperature until golden brown. 2. Make a caramel out of the sugar, then add this to the onion. 3. Cut the cayenne pepper as small as possible, brunoises. 4. Add this together with the orange zest and juice in the compote. 5. Cook on a low temperature to reduce the moisture.

1. Make a small Cannelé with the onion compote. 2. Put this on top of the Cannelé.

Makes 20 portions

Cannelé 500ml milk 30g butter, salted 1 piece vanilla bean 100g flour 180g sugar 180g eggs 80ml dark rum

Cevenne Onion Compote 4 pieces Cevenne onion 20ml oil 150g sugar 2 pieces orange zest 1 pieces orange juice 4g red cayenne pepper

Assembly

france

Paris March 30, 2015 Alan Ducasse Culinary Centre, Paris

It is no secret that France is the guardian of genuine know-how in gastronomy and hospitality as it is in excellent taste and fashion. Expectations were sky high as the Dilmah Real High Tea Challenge was launched in France and it must be said that those expectations were not only met, they were immersed over and above in all things tea. Among the magnificent spreads of truly tea-inspired high tea fare to the wonderfully merging flavours and aromas, the judges were left spellbound by that typically French je ne sais quoi of it all. However, a winner must be chosen. And it was the spectacular high tea of Thibaut Idenn and Pierre Jean Arpurt from Institut Paul

Bocuse that stood out from amongst it all. The judges for the event were Fabrice Sommier – Head sommelier of Georges Blanc group,

Bernard Ricolleau – French Prime Minister’s former Maitre d’hôtel,

Bernd Uber – Black Hat Chef and one of the most respected WACS (World Association of Chefs Societies) judges and Dilhan C. Fernando – son of Dilmah Founder Merrill J. Fernando

Next Article

Australia

Hotel Vermeer, Amsterdam (Silver Winner)

MENU

SAFFRON ELEVATION

CARDAMOM CHEESE CAKE

PERFECT SERVE MEDA WATTE

PRINCE’S BLUSHES

PAN FRIED LANGOUSTINE

SOUCHONG ON THE ROCKS

SEA URCHIN ON TOASTED BRIOCHE

JASMINE GREEN TEA MARINATED DUTCH OYSTER

EARL GREY TEA-CACAO CHIBOUST

MENU

COLD INFUSED SENCHA GREEN ‘EXTRA SPECIAL’ TEA

EARL GREY TEA INSPIRED COD WITH FENNEL

ZACAPA RUM, INFUSED WITH THE SOUCHONG TEA

DUCK WITH BEETROOT & SHROPSHIRE BLUE

CREAMY CEYLON CINNAMON SPICE TEA

CHICKEN PASTILLA

EXOTIC VANILLA TEALINI

WHITE CHOCOLATE CHEESECAKE WITH PASSION FRUIT & DU LECHE

ASIAN WATER

LYCHEE WITH ROSE & ALMOND TEA INSPIRED FINANCIER

YATA WATTA SINGLE REGION CEYLON TEA

CANNELÉ WITH CEVENNE ONION

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This article is from:

Real High Tea 2014 Recipe Book Volume 2