Pannacotta

Ingredients
• 50g Brewed, cold Dilmah Exceptional Rose with French Vanilla
• 50g Milk
• 15g Sugar
• 5g Honey
• 40g Egg yolks
• 5g Gelatine

Method
Warm the yolks and sugar in a bowl of 40 degree
water. Then add the tea, milk and honey. Warm
everything up to 75 degrees. Then add the jelly
sheets and pour into cups to set and let cool.

Crème brûlée

Ingredients
• 50g Ready and cold Dilmah t-Series Moroccan Mint Green Tea
• 20g Cream
• 30g Fresh carrots juice
• 15g Sugar
• 40g Egg yolks

Method
Warm the yolks and sugar in a bowl of 40 degree
water. Then add the tea, natural carrot juice and
warm up to 85 degrees while stirring constantly.
Leave it to cool and pour it on the Pannacotta.
Before serving, burn the top of the cream with
brown sugar.

Fruit salad

Ingredients
• 20g Strawberries
• 5g Basil leaves
• 10g Lemon
• 25g Grapes
• 20g Orange
• 10g Honey

Method
Cut all fruits into small cubes and mix with
chopped basil and honey.

Watte Tea Trio Jelly

Ingredients
• 30g Ran Watte
• 20g Fresh carrot juice
• 20g Cream
• 5g Gelatine
• 5g Sugar

Method
Mix the brewed tea with natural carrot juice,
melted sugar, cream and gelatine. Leave it to cool.
Before serving, cut into cubes.

Ingredients
• 30g Dilmah Meda Watte Tea
• 20g Fresh orange juice
• 20g Honey
• 5g Cinnamon chips
• 5g Gelatine

Method
Mix the brewed tea with natural orange juice,
melted honey and grated cinnamon. Add the
gelatine. Leave it to cool. Cut into cubes before
serving.

Ingredients
• 30g Dilmah Yata Watte Tea
• 20g Fresh apple juice
• 2g Vanilla stick
• 5g Brown sugar
• 5g Gelatine

Method
Mix the brewed tea with natural apple juice,
melted sugar and natural vanilla seeds. Add the
gelatine. Leave it to cool. Cut into cubes before
serving.