• 2 teaspoons Dilmah Green Tea with Jasmine Petals
• 2 large oranges
• Butter for greasing
• Flour for greasing
• 3 eggs
• 125g pine nuts or almonds
• 125g powder sugar

Add oranges to a pan of water, orange liquor and simmer for 1 hour. Allow to cool, halve the oranges and scoop out the pulp. Beat the eggs in a mixing bowl with the sugar, baking powder until the consistency is smooth and light. Add to special serving moulds and bake until golden brown.

Ginger Tea Espuma

• 4 spoons Dilmah Ginger & Honey Tea
• 400ml Cream

Infuse the tea with the cream by heating the cream. When it’s almost cooking, take off the fire. Add the tea and infuse for 5 minutes. Then strain and cool it. Put the cream in a whipped cream spray and shake well.