FIRST DISH COMPONENT
Raspberry Jelly
Ingredients
• 250ml Raspberry Puree
• 40g Sugar
• 2 ½ Gelatine Leaves
Method of Preparation
Warm raspberry puree with sugar, then mix in
soaked gelatine, pour into rings and set.
SECOND DISH COMPONENT
Tea Syrup
Ingredients
• 2 tea bags Dilmah Earl Grey Tea
• 500ml Sugar Syrup
• Cherries
Method of Preparation
Bring to a simmer and allow to infuse. Remove the
tea bags. Halve and de-seed cherries, place in the
tea syrup and bring to a simmer, take off the heat
and allow to cool.
THIRD DISH COMPONENT
Gingerbread
Ingredients
• 200ml Milk
• 400g Honey
• 6g Cinnamon
• 8g Ginger
• 440g Flour
• 10g Salt
• 2 Orange Zest
• 30g Baking Powder
• 100g Egg
Method of Preparation
Heat milk and honey with spices and allow to
infuse. Mix the flour, salt, zest and baking powder
and pour in the milk. Add the egg and blend until
smooth. Leave to rest for 1 hour and bake at
170°C for 40 minutes.
To make the Gingerbread tubes
Slice frozen gingerbread on a slicer then trim
edges, place slices onto a silicon mat and brush
with tea syrup, bake at 110°C until caramelized
then wrap around a mould tube and allow to cool.
FOURTH DISH COMPONENT
Earl Grey Mousse
Ingredients
• 50g Dilmah Earl Grey Tea
• 300ml Milk
• 300ml Cream
• 100g Egg Yolk
• 150g Sugar
• 50ml Lemon Juice
• 12g Gelatine
• 500ml half whipped Cream
Method of Preparation
Bring milk, cream and tea to a boil and infuse for 3
minutes. Strain and weigh out 450g. Mix together
yolks with sugar and lemon and pour into the
tea mixture, return to the pot and cook until the
mixture reaches 85°C. Add soaked gelatine, strain
and cool to 30°C. Fold in whipped cream. Set in
the fridge.
FIFTH DISH COMPONENT
Vanilla Ice Cream Base
Ingredients
• 30 Egg yolks
• 1.2kg Sugar
• 3l Milk
• 2l Cream
• 4 Vanilla Beans
Method of Preparation
Whisk together the yolks and sugar. Bring milk,
cream and vanilla to a boil, pour onto whisked
yolks then return to the pot and cook until mixture
thickens and coats the back of a spoon, remove
from heat and cool over ice.
