Recipe by Chef Andrea Ferrero
Created for Dilmah Chefs & the Teamaker at Ceylon Tea Trails, Castlereagh, Sri Lanka in May 2014
10 gelatine leaves
200g of white rum
200ml sweet wine
200g of sugar
10g of lavender leaves
Lavender ice cream:
750ml of milk
350ml of cream
120g of powdered milk
400g of sugar
Infuse the white rum with Earl Grey tea overnight.
Make the syrup with the tea infused white rum, 450g of water and 200g of sugar.
Infuse the milk with lavender. Combine with the rest of the ingredients and put in the ice cream machine.
Make the sweet wine jelly by gently reheating the wine, and adding the softened jelly. Rest the mix in the fridge until set and then with the help of a spoon brake it into small, irregular pieces.
Poach the baba until soft in the Earl Grey and rum syrup, place it in a plate, and on the side place some sweet wine jelly and a scoop of ice cream.
Garnish the dish with lavender and lavender leaves. If fresh lavender is not available use strawberry and strawberry leaves instead.