Recipe by Chef Jeroen van Oijen
Created for Dilmah Chefs & the Teamaker at the Craighead Estate in Nawalapitiya, Sri Lanka in May 2014
10 apples, Elstar or Braeburn
40g Artisanal Spice Chai from the Teamaker’s Private Reserve by Dilmah
10 egg yolks, beaten
25g baking soda
1 bunch of seedless grapes or 100g raisins
200g mixed nuts (walnuts, hazelnuts, pistachio, peanuts, etcetera)
100g powdered sugar
1 decilitre of cream (40% milkfet)
1 vanilla pod
Make an infusion of the water, sugar and Artisanal Spice Chai. Pass through a sieve.
Peel the apples and shape them with a ring. Core the apples.
Poach them in the Spice Chai and leave to cool.
Make dough by mixing the soft butter with the sugar, add the whisked egg yolks and fold in the flour and baking soda (previously mixed and sifted).
Roll out with a rolling pin to a thickness of 4 mm. Cut circles of about 40 mm in diameter.
Bake in an oven at a temperature of 170°C.
Dry the grapes overnight in an oven at 65°C.
Make a paste from the mixed nuts and the powdered sugar.
Fill the apples with this paste.
Infuse the cream with vanilla and whisk.
Plate like the example in the picture.