Recipe by Chef Matias Palomo
Created for Dilmah Chefs & the Teamaker at Mankada Traditional Arts & Crafts Centre, Udawalawe in May 2014 

Serves: 8


Matcha Crème Brûlée
1½ cups heavy cream
1½ cups whole milk
5 large egg yolks
½ cup granulated sugar, plus 1 tsp for each serving
1 tbsp Dilmah Sencha Green Tea powder

Green Tea Water Mousse
200 g chocolate 70%
100g Dilmah Green Tea with Jasmine Petals

Green Tea Tres Leches 3 Milks
1 tea sponge cake
100g milk
100g condensed milk
100g evaporated milk
Dilmah Moroccan Mint Green Tea

The Meringue
20 g of dry egg whites
1 cup of Dilmah Green Tea with Jasmine Petals, brewed

Matcha crème brûlée
Infuse the milk with the tea, add the sugar and mix it until the sugar melts.
In a blender, mix the rest of the ingredients and add the infused milk by passing it through a colander.
Place the mixture in small bowls and cook it on bain-marie in the oven at 150?C.
Let it cool and then caramelise with a torch.

Green Tea Tres Leches 3 Milks
Infuse the regular milk with tea and mix with the condensed and evaporated milk.

The Meringue
Let the egg whites soak up all the tea and put it in the batter machine with the sugar to make a meringue.
Pipe the meringue over the sponge cake and torch it.