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.