• 15g Dilmah t-Series Ceylon Cinnamon Spice tea prepared in 0.5l water and sweetened with 2-3 tablespoons of sugar
• 1l double cream
• 3 cinnamon sticks
• 6 pieces black pepper
• 3 pieces star anise
• 150g sugar
• 10 Gelatine leaves

Warm the cream, cinnamon, anise, pepper
and sugar gently over low heat until it boils.
Remove the cream and cool down to about 70°C.
Meanwhile soak the gelatine in a bowl of cold
water for 5 minutes to soften. Gently squeeze half
of the gelatine to remove excess liquid. Add the
gelatine into the cream and stir until it dissolves.
Strain and pour into cups, leaving 1/3 of each cup
free. Leave to cool in the fridge for 1 hour.
Add the rest of the gelatine into the prepared tea
(cooled to approximately 70°C), stir and strain.
Pour into the cups- onto the cooled cream. Cool
in the fridge for 12 hours.

Apple Compote
• 15g Dilmah t-Series Vanilla Ceylon Tea (prepared in 0.5l water)
• 1kg apples
• 150g sugar
• ½ chilli pepper
• 1dl apple juice
• 1 sprig rosemary

Peel and clean the apples and cut them in small
cubes. Combine all ingredients in a pot and cook
for 1 hour. At the end add the rosemary sprig and
keep it for 10 minutes. Remove excess liquid.

Garnish – Black salt flakes, cinnamon stick