Recipe by Chef Anupam Banerjee
Created for Dilmah Chefs & the Teamaker in Colombo in May 2014

Serves: 3

Ingredients:

Dilmah Rose
400g condensed milk
400g yoghurt
200g fresh cream
15g Dilmah Rose with French Vanilla tea
For Garnish : isomalt, chocolate stick , sugar coated rose petal

Dilmah Lychee
400g condensed milk
400g yoghurt
200g fresh cream
15g Dilmah Lychee Rose & Almond Tea
For garnish: brandy schnapps, fresh blackberry, saffron strands, chocolate chip

Dilmah Cardamom
400g condensed milk
100ml milk
400g yoghurt
200g fresh cream
15 no. cardamom pods
For Garnish: tuille , blanched and peeled pistachio, caramel coated spaghetti

Brandy schnapps
180g castor sugar
180g melted butter
90ml honey
90g refined flour

Tuille
100g icing sugar
100g refined flour
100ml milk

Isomalt
50g isomalt
2ml edible food colour (green)
1 ml edible food colour( red)

Preparation:

Dilmah Rose
Boil 15g Dilmah Rose with French Vanilla tea with 100ml of water. Keep aside.
Mix condensed milk, yoghurt and fresh cream together.
Add the tea reduction into yoghurt mix.
Pour 50g mix into glass bowl and bake it at 180?C for 12 minutes.

Dilmah Lychee
Boil 15g Dilmah Lychee with Rose & Almond tea with 100ml of water. Keep aside.
Mix condensed milk, yoghurt and fresh cream together.
Add tea reduction into yoghurt mix.
Pour 50g mix into glass bowl & bake it at 180?C for 12 minutes.

Dilmah Cardamom
Boil cardamom pods with 100ml of milk. Keep aside.
Mix condensed milk, yoghurt and fresh cream together.
Add cardamom flavoured milk into the yoghurt mix.
Pour 50g mix into glass bowl & bake it at 180?C for 12 minutes.

Brandy schnapps
In a mixing bowl, bring all the ingredients together to form a soft dough.
Make small dumplings of 10g each and place on a silpat sheet.
Bake in a pre heated oven at 180?C for 8 minutes, cool and serve.

Tuille
In a mixing bowl, bring all the ingredients together to form a batter.
Pour into a piping bag and pipe a straight line on a silpat sheet.
Bake in a pre-heated oven at 200?C for 8 minutes.
Remove from the oven, wrap over a steel rod to form a spiral while still hot.
Cool ,demould and serve.

Isomalt
On a silpat sheet sprinkle the isomalt, add a few drops of colour.
Cover with another silpat sheet. Bake in an oven at 180?C for 10 minutes.
Cool ,remove the top sil pat sheet, demould and serve.

Assembly of the plate
Take a long platter,bring in the three individually baked and garnished pot de crème, place on the plate and serve.