Serves 4

Moroccan Mint Tea Marquise


• 400g milk chocolate

• 5 egg yolks

• 2 whole eggs

• 250g sugar

• 85ml water

• 200g cream

• 3 teaspoons Dilmah Green Tea Moroccan Mint


Place the chocolate in a bowl and melt over a pan of hot water. Keep in a warm place – it must not set. Put the egg yolks and whole eggs into a clean similar sized bowl and place over the hot water. Using an electric beater on high speed, whisk the mixture until it is thick and doubled in size (approximately 8 minutes). Whisk the cream to a soft peak. Put the sugar along with the 85ml of water into a clean saucepan. Using a sugar thermometer cook until 120°C is reached. Add the tea and infuse for 3mins. With the electric beater on medium speed strain the hot sugar syrup into the egg mixture and whisk on high speed for a further 10 minutes. When the mixture is light and fluffy, fold into the melted chocolate. Once combined fold in the whipped cream. Spoon into presentation glasses and set in the fridge.

Dilmah Moroccan Mint Green Tea Bubbles


• 8 teaspoons Dilmah Green Tea Moroccan Mint

• 150ml 30% Dilmah Green Tea Moroccan Mint syrup

• 400ml water

• 60g sugar

• 855ml cream


Put the sugar and 200ml of water into a clean saucepan and bring to a boil. Add the tea and infuse for 4 minutes, strain and set the syrup aside. Make the tea by bringing 200ml of water to a boil and add the remaining tea and brew for 3mins. Strain and leave to cool. Once cool mix all ingredients into a tall bowl. Put an oxygen reactor into the liquid. Switch on and wait for the bubbles to form. Scoop off and use when needed.

Note: When the kitchen is hot it is good to put the bowl into an ice bath. It foams better when cool.

Moroccan Mint Green Tea Ice-Cream


• 3 bags Dilmah Pure Peppermint Leaves

• 250ml trim milk

• 150ml full cream milk

• 75g egg yolk

• 100g sugar

• 200g Mascarpone

• Pinch of salt


Whisk the egg yolks and sugar together until pale. Bring both milks up to the boil. Add the tea bags and infuse for 4 minutes, then strain. Pour 1?3 of the tea infused milk over the sugar and egg yolk mixture. Pour this mixture back into the saucepan and using a thermometer heat until a temp of 65°C. Remove from the heat and cool over ice. Once cold, mix in the Mascarpone and pour into paco jet beaker and freeze. Pacotize when needed.


Place a scoop of the ice-cream on top of the chocolate marquise. Surround the ice-cream with the bubbles and serve.