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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

 

Cinnamon Orange Spice Tea Souffle' Glace

Metric American Ingredients
150 gr 5.0 oz Water
0 gr 1.0 oz Cinnamon Orange Spice Tea
     
10 pc   Egg Yolks
3 pc   Egg Whites
255 gr 9.0 oz Sugar
600 gr 9.0 oz Heavy Cream
25 pc   Laederach Dark Chocolate Souffle Cups 004106

Preparation:

Surround dark Chocolate Souffle' cups with aluminum foil to create mold.

Bring water to a boil.
Add Tea leafs.
Let infuse for about 1/2 hour

Strain to remove Tealeaves. Set aside.

Combine egg yolk and ý amount of sugar. Whip at high speed until light.
Prepare meringue with egg whites and second ý of sugar amount.
Combine light egg yolk sugar mixture with tea infusion.
Fold in meringue and fold in already whipped heavy cream.
Pour in prepared chocolate cups. Place in freezer for several hours.

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