PRAWN IN DILMAH TANGY LEMON TEA ASPIC TOPPED WITH BASIL AND FRESH GREEN TEA LEAVES JELLY

4 Portions


INGREDIENTS

  • • 4 nos. Marinated Prawns
  • • 4 tspns Diced Mango
  • • 3g Chives
  • • 200ml Spicy Lemon Tea Aspic (refer recipe)
  • • 60ml Basil & fresh green tea leaves jelly (refer recipe)s
  • • Cocktail glass for presentation

METHOD

  • • Cut the prawns into dices and marinate in the lemon tea mixture.
  • • Pour the lemon tea aspic into a cocktail glass and add the diced prawns, mango and chives.
  • • Allow to set.
  • • Pour the Basil and tea jelly on top and allow to set.
  • • Garnish with whole prawn, dried lemon spiral and fresh tea leaves.

TANGY LEMON TEA ASPIC

INGREDIENTS

  • • 10g Tangy Lemon Tea
  • • 200ml Boiling Water
  • • 2 tspns Sugar
  • • Pinch of Salt
  • • 5g Gelatine Powder

METHOD

  • • Brew the lemon tea for 4 mts and strain
  • • Mix in the sugar, salt and gelatine powder.
  • • Mix well until the gelatine has dissolved.
  • • Allow to cool.

BASIL TEA JELLY

INGREDIENTS

  • • 10g Basil leaves
  • • 5g Fresh Tea Leaves
  • • 60ml Fresh Cream
  • • 2leaves Gelatine
  • • Pinch of Salt
  • • 4g Sugar

METHOD

  • • Blend the basil leaves and tea leaves with cream in a blender.
  • • Strain the mixture.
  • • Mix with the gelatine, salt and sugar and mix well.

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