FIRST DISH COMPONENT – Créme Brûlée

Ingredients
5 tea bags Dilmah Masala Chai Gentle Ceylon Spice
600ml pure Cream
6 Egg yolks
150g Castor Sugar (plus extra to serve)
1 Lemon zest
1 Vanilla bean (halved, seeds scraped)
1 gold strength Gelatine leaf

Method of Preparation
In a saucepan, bring the cream, tea, lemon and vanilla bean to just below boiling over medium heat. Remove from heat & let sit for 5 minutes until all ingredients have infused, then strain.

Meanwhile, in a separate bowl, whisk the egg yolks & sugar for 3 minutes until thick and pale then whisk into hot cream mixture. Pour back into a clean saucepan & cook over low heat or double boiler for 10 minutes until mixture is cooked, resembling custard. Remove from heat.

Soak the gelatine in a bowl of cold water for 5 minutes to soften. Gently squeeze gelatine to remove excess liquid. Stir through custard until dissolved. Strain mixture into eight 180ml ramekins. Allow to cool before placing in the fridge for at least 1 hour until set.

SECOND DISH COMPONENT – Biscotti

Ingredients
1 cup of self-raising Flour
1 cup pure Icing Sugar
½ cup Almond Meal
Zest of Lemon, Orange and Lime
1 teaspoon pure Vanilla
3 whole Eggs

Method of Preparation
For the biscotti, mix all dry ingredients together then add the rest to form a wet biscuit style dough. Spread mixture on a baking sheet 5cm wide for the full length of tray. Bake in a medium oven until cooked, for approximately 15 minutes. Remove and cool. Slice thinly and place on a wire rack and put it back into a very low oven until biscotti is completely dry. Remove from oven, dust with icing sugar, cool and place in an airtight container.

Fresh fruit compote to serve
Small quantity of diced strawberry, pineapple and kiwi fruit

To plate
To serve, lightly coat the top of each Brûlée with sugar and caramelize the top with a blow torch, hot spoon, or Brûlée iron. Serve with biscotti and fresh fruit compote.