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

Lime Panna Cotta with Cranberry Hibiscus Tea Berries Sauce

Metric	American	Ingredients
Panna Cotta
280 gr	10.0 oz	Whole Milk
530 gr	19.0 oz	Heavy Cream
71 gr	2.5 oz	Sugar
3 pc		Lime-Zest
1 pc		Vanilla Bean, Bourbon Madagascar, 092001
4 pc		Sheet Gelatine Platinum, 018019
Cranberry Hibiscus Tea Berrie Sauce
400 gr	14.0 oz	Water
20 gr	2/3 oz	Cranberry Hibiscus Tea

450 gr	16.0 oz	Berries (Raspberry, Blueberry, Red Currant...)

Preparation for Lime Panna Cotta:

Soak gelatin sheet in cold water.
Zest limes.
Combine whole milk, heavy cream, sugar and scraped vanilla
bean in a sauce pan.
Add lime zest.
Bring mix to a boil.
Add soaked gelatin sheets. Pour in desired molds and refrigerate.

Preparation for Tea Berrie Sauce:

Bring water to a boil and add tea leave
Let infuse for about 1/2 hour
Strain to remove Tea leafs. Heat tea to 150 F and add berries.
Let set.

Representative
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