Recipes

Recipes:

Japanese Matcha -
Green Elderberry Currant Ice Cream

Darjeeling - Swiss Dark Chocolate Ganache

Rose Sencha Granita

Cinnamon Orange Spice Tea Souffle' Glace

Lime Panna Cotta with Cranberry Hibiscus Tea Berries Sauce

Salmon Fillets with Lapsang Souchong Cream

Green Tea with Mango

Bourbon Vanilla Tea Pot d' Creme

Bourbon Vanilla Tea Pot d' Creme

For the Custard:
1/2 cup Sugar
4 Egg Yolks
2 cups Heavy Cream
2 Tbls. Bourbon Vanilla Tea
1 Tahitian Vanilla Bean, split

Preparation:

In a medium sized non-reactive sauce pan, put the vanilla bean, the cream and the Bourbon Vanilla Tea and bring to a boil. Set aside.
Cream together the egg yolks and strain cream mixture through a fine seive into the yolks.
Continue to cook in a stainless steel bowl over a double boiler, until stiff peaks are formed.
Pour mixture into cups and chill at least 4 hours.
Serve with fresh strawberries and mint.

Note: The custard can also be brulleíd by adding sugar to the top and burning with a torch.

Representative
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