Calling all tea lovers: 3 recipes that incorporate tea leaves
These recipes were developed by Dilmah Inspirations
Dilmah Inspirations offers a selection of the finest gourmet black, green and oolong teas. The teas and infusions are offered in pure, natural form or in inspired combinations featuring authentic, artisanal and ethical teas, flavours, herbs, roots and spices. Each of our Inspirations is an experience with perfectly selected herbs, and expertly crafted tea and spice chai, offering tea that is infused with deliciousness and natural wellness.
Italian Almond Ice Cream
Serves: 20
V
=R3=
Honey Babas with Warm Infused Italian Almond Tea Syrup & Blood Orange Compote
Serves: 4
V
=R1=
Poached Omani Chicken Breast Marinated with Dilmah Green Tea & Jasmine Flowers
Serves: 4
GF
=R2=
For more information visit dilmah.com.au
Calling all tea lovers: 3 recipes that incorporate tea leaves
Dilmah Inspirations offers a selection of the finest gourmet black, green and oolong teas. The teas and infusions are offered in pure, natural form or in inspired combinations featuring authentic, artisanal and ethical teas, flavours, herbs, roots and spices. Each of our Inspirations is an experience with perfectly selected herbs, and expertly crafted tea and spice chai, offering tea that is infused with deliciousness and natural wellness.
Servings
Prep time
Cook time
Recipe
Ingredients
- 40mL milk
- 2 eggs
- 20g sugar
- 7g dry yeast
- 180g flour
- 2g salt
- 100g butter
- 1 cup water
- 2 tea bags Dilmah Inspirational Italian Almond Tea
- 1 cup white sugar
- 1 orange, segmented with a knife to remove all membrane
- 1 ruby grapefruit, segmented with a knife to remove all membrane
- 2 mint leaves, to serve
Method
- Warm the milk. Add the eggs, sugar and yeast. Mix well and set aside.
- Sift the flour and salt into the mixer and add the milk mixture. Work on slow speed with the paddle for 5 minutes. Melt the butter until soft and add to the dough. Mix well. Leave overnight in the fridge.
- Weigh out 5g at a time and roll into balls. Place on a greased tray and leave for about 20 mins in a warm place. Bake at 165°C for 10 mins.
- Meanwhile, prepare the Italian Almond Tea Sugar Syrup. Heat the water to a simmer, then turn off the heat and add the Almond Tea bags. Allow to steep for a few mins.
- Remove the tea bags and bring the tea to a boil over high heat.
- Stir in the sugar until it is completely dissolved. Reduce heat and stir until mixture has reduced by half, about 10 mins.
- Remove from heat and allow to cool slight. Pour over the bakes babas when they are cool.
- To make the compote, segment the orange and grapefruit and catch all the juice in a bowl. Top up the juice with water until you have ¾ of a cup
- Bring the juice, water, sugar and honey to a boil over high heat. Lower the heat to medium and simmer for 10 mins, until thick and syrupy. Once the syrup has cooled, add the orange and grapefruit segments.
- Serve the babas hot, drizzled in the tea syrup and served with fruit compote, mint leaves and cream, if you wish.
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