Desserts

Earl Grey Ice Cream

Ingredients

• 2 tablespoons Dilmah t-Series The Original

Earl Grey • 6 cups milk • 1 vanilla bean • 3 cups sugar • 24 Egg yolks • 5 cups cream

Method of Preparation

• Split the vanilla bean open and scrape the seeds into a heavy, 1 gallon pot. Add the milk and 1 ½ cups of sugar and bring to a scald. • Pour in the tea and leave to steep for 6 minutes. Strain and set aside. • Using a tabletop mixer, place the yolks and remaining sugar in the bowl and mix at medium-high speed until the yolks have stiffened and reached a pale, yellow colour. • Lower the speed on the mixer and gradually add approximately 2 cups of the hot milk and vanilla bean mixture. • Pour the mixture into a pot and cook on a medium-low heat until it thickens enough to coat the reverse side of a spoon. • Immediately remove from fire and strain the liquid through a fine strainer. • Leave to chill overnight and to freeze follow instructions on the ice cream machine.

Note: This is a large batch of ice cream and ingredients could be scaled down to make smaller batches. If a stronger flavour is desired you can increase the quantity of tea

Ingredients

• 2 tablespoons Dilmah Pure Peppermint Leaves • 2 cups 2% milk • 2 cups heavy cream • 1 cup Sugar • 1 teaspoon Vanilla extract • 3 drops green food colouring (optional) • 1 cup miniature semisweet chocolate chips

Method of Preparation

• Warm the milk and cream in a heavy based pot. Do not allow contents to boil. • Add the Peppermint leaves and infuse for 6 minutes. • Strain the mixture into the sugar and vanilla extract. Allow the sugar to dissolve and colour to your preference using the green food colouring. • Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. • Leave the mixture to freeze for 10 minutes and add the chocolate chips. • Once the ice cream thickens (in approximately 30 minutes) spoon into a container and freeze for 2 hours.

Choc Chip Mint Ice Cream

Raspberry and Dilmah Strawberry Tea Tiramisu Orange Soufflé with Dilmah Mediterranean Mandarin Tea

Ingredients

• 50ml Dilmah Strawberry Tea • 100ml Dilmah Cinnamon Tea • 200g Raspberries • 100g Sugar • 100ml Coffee • 50ml Amaretto liqueur • 1 packet biscuits • 4 egg yolks • 4 tablespoons Sugar • 200ml Whipped cream • 200ml Mascarpone cheese

Method of Preparation

• Brew the Strawberry Tea with sugar and raspberries. • Cook until it forms a sauce and set it aside to cool. • Brew the Cinnamon Tea and mix it with the coffee and Amaretto. • Beat the egg yolks and sugar until white • Then add the mascarpone and whipped cream and mix well. • Add the biscuits to the coffee tea mixture so that they are soaked. • Then add the raspberry mixture and mascarpone cream.

Garnish

Sprinkle light cocoa powder on top

Ingredients

• 1 tablespoon Dilmah t-Series Mediterranean

Mandarin • 500ml Milk • 125g Sugar • 1 piece Vanilla extract • 1 piece Ceylon Cinnamon • 120g Butter • 120g Flour • 8 egg yolks • 8 egg whites • 100g Orange liqueur • Caramelized orange pieces

Method of Preparation

• Cook the milk with the tea and sugar and then strain. • Melt the butter and add in the flour. • Add the flour mixture to the milk and cook for 3 minutes until it reaches a thick mass. • Add the egg yolks slowly into the mixture • Leave the mixture to cool slightly before adding the Orange liqueur. • Add the egg white and finally the caramelized oranges. • Bake at 180°C for approximately 20 minutes.

Ingredients

• 50g Dilmah t-Series Nuwara Eliya Pekoe • 300g Sugar • 500ml Milk • 1l Fresh Cream • 60g Gelatine • 150g Dilmah Lychee Tea • 200g Pieces of Lychee

Method of Preparation

• Boil the milk, cream & sugar in a saucepan over a gentle fire. • Leave the mixture to cool and add the

Gelatine. • Separate 200ml from the mixture & add the

Nuwara Eliya Pekoe tea & set in a dome shaped mould. • Add Dilmah Lychee tea & the pieces of lychee into the remaining mixture. • Then pour the mixture into the mould & freeze for 12 hours. • Remove from the mould and place on a plate.

Ingredients for Dilmah Spicy Ginger Tea Syrup

• 100g Dilmah Ginger & Honey Tea • 150g Chopped Ginger preserve • 250g Sugar • 100ml Water

Method of Preparation

• Brew the tea and strain. • Return to the fire and continue boiling with sugar & ginger preserve until it reaches a thick consistency.

Almond Tea Ice Cream on Strawberry Tea Romanoff Warm Chocolate and Dilmah Mint Tea Pudding Cinnamon T-52

Warm Chocolate and Dilmah Mint Tea Pudding

Ingredients

• 50g Soft Butter • 70g Dark Chocolate • Egg white • Egg Yolk • 65g Sugar • Pinch of Salt

Method of Preparation

• Melt the butter and chocolate and set aside to cool. • Beat the eggs and sugar until it forms a thick consistency. • Sift the flour and add a pinch of salt. • Fold in the chocolate mixture and egg mixture with the flour. • Pipe the mixture into moulds. • Bake in an oven for 8-10 minutes at 180°C.

Almond Tea Ice Cream on Strawberry Tea Romanoff

Ingredients

• 10g Dilmah t-Series Italian Almond Tea • 500g Milk • 150g Fresh Cream • 6 nos. Egg Yolks • 175g Sugar

Method of Preparation

• Brew the tea in 75ml of water, strain and leave to cool. • Boil the milk and fresh cream with sugar and remove from the fire. • Add the brewed tea into the cream and sugar mixture. • Beat the egg yolks and fold into the mixture. • When the mixture is cool, add the mixture to an ice cream machine.

Ingredients for Strawberry Tea Romanoff

• 10ml Dilmah Strawberry Tea • 400g Fresh Strawberries • 25ml Strawberry Puree • 15ml Grand Marnier • 50ml Water • 15g Icing Sugar

Method of Preparation

• Dice the Strawberries. • Brew the tea and allow to cool. • Combine all the ingredients.

Ingredients for Sugar Nest

• 200g Fondant • 200g Liquid Glucose • 100ml Water • 9 drops Tartaric Acid

Method of Preparation

• Boil the ingredients until the temperature reaches 145°C. • Prepare the nest.

Cinnamon T-52

Ingredients

• 60ml Dilmah t-Series Ceylon Cinnamon Spice

Tea • 20g Sugar • 28ml Bailey’s Irish Cream • 12ml Cointreau

Method of Preparation

• Brew the Dilmah tea, add sugar and stir. • Pour liquid into shooter glasses. • Add Bailey’s Irish Cream. • Top off with Cointreau.

Cinnamon Tea & Black Sesame Crème Brulee; Frozen Curd Lime & Lemon Tea Tart; Amaretto Laced Almond Tea

Cinnamon Tea & Black Sesame Crème Brulee

Ingredients

• 10g Dilmah Cinnamon Tea • 5 Egg yolks • 5 Egg whites • 200g Sugar • 2 Vanilla sticks • 250ml Milk • 750ml Fresh cream • 5g Black sesame paste • 20ml Brandy

Method of Preparation

• Boil the milk with the tea. • Add fresh cream and sugar. • Mix in the egg yolks and whites into the mixture. • Beat the mixture slightly with the black sesame paste. • Cook at 150°C for about 50 minutes. • Sprinkle the top evenly with sugar and place under a grill until the sugar has caramelized.

Frozen Curd Lime & Lemon Tea Tart

Ingredients For Frozen Curd Ice Cream

• 4 Egg yolks • 150g Sugar • 250ml Milk • 250g Fresh cream • 250g Curd

• Method of Preparation

• Boil the milk and add the sugar. • Add the egg yolk and mix well. • Cook the mixture for a short while. • Beat the fresh cream and add into the mixture.

Mix slightly. • Add the curd and mix well. • Pour the mixture into an ice cream machine.

Ingredients for The Sugar Dough (for The Tart Shell)

• 1 teaspoon Dilmah Vanilla Tea • 300g Flour • 100g Sugar • 200g Butter • ½ teaspoon Lemon Zest

Method of Preparation

• Mix the sugar and butter. • Add the flour, vanilla and lemon zest and mix until the dough is smooth.

Ingredients for Lemon Curd Filling

• 3 Egg yolks • 175g Sugar • 200g Melted butter • 30ml Lemon Juice

Method of Preparation

• Mix the eggs and sugar. • Place the mixture on a double boiler until the sugar is dissolved. • Add the melted butter and the lemon juice.

Cool the mixture.

Amaretto Laced Almond Tea

Ingredients

• 10g Dilmah t-Series Italian Almond Tea • 20ml Amaretto Liqueur • 200ml Water • 50ml Fresh cream • 30ml Sugar

Method of Preparation

• Brew the tea, strain and add the sugar. • Add Amaretto and fresh cream and serve in a glass.