FIRST DISH COMPONENTAlmond, Rose with French Vanilla Parfait

20ml Dilmah Exceptional Italian Almond Tea
20ml Dilmah Exceptional Rose with French Vanilla
115g Castor Sugar
40ml Water
2 Eggs
2 Egg Yolks
200ml pouring Cream (whipped until medium peaks form)

Method of Preparation
Heat the castor sugar and water in 130°C.  Add the mixture with the eggs into a warmed bowl and whisk until pale in colour. Turn machine down to half speed and slowly pour the sugar mix down the side of the bowl, turn speed back onto high until the mixture turns pale, thick and cool.

Add the tea into the mixture and fold in the whipped cream in three lots to maximise aeration. Pour into desired individual moulds and freeze overnight.


55g Chocolate
35g Cream
10ml Muscat

Method of Preparation
Warm the cream and Muscat and pour over the chocolate to melt. Mix the ingredients together and leave to set. Scoop six balls with a Persian scoop for doughnuts.


125g Flour
1 Egg
10g Sugar
Pinch of Salt
20ml Water
10g Yeast
80g Butter (diced and softened)

Method of Preparation
Make the dough with flour, egg, sugar, salt, water and yeast. Knead in the butter one knob at a time. Knead until smooth. Leave in a bowl until the dough doubles in size and knock back. Roll out with a dough pin until it reaches 3mm thickness and cut into twelve 5cm discs with a pastry cutter. Glaze six discs with egg and place the chocolate balls in the centre. Place the remaining discs on top and press down using a 4cm pastry cutter. Freeze. When ready to serve, deep fry until it reaches a golden colour and sprinkle with sugar.

FOURTH DISH COMPONENT Peppermint and English Toffee Tea Sauce

3 tea bags Dilmah Exceptional Peppermint and English Toffee
250ml Milk
3 Egg yolks
60g Castor Sugar
Method of Preparation
Infuse the tea bags with the milk and remove tea bags. Cream the yolks and sugar together, pour over the hot milk and whisk together. Return to a saucepan and cook on a gentle heat to a coating consistency. Set aside to cool.


6 black figs
Raw sugar

Method of Preparation
Cut the bottom and top portions off the figs. Sprinkle one side which is cut with sugar and caramelize with a blow torch or under a grill.

Spoon a circle of the sauce into the centre of each plate. De-mould the parfait and place on the plate with the fig and doughnut. Scatter some toasted tea leaves on the top.