Tea Time Rooibos with lemon and ginger

• crispy tuile
• Honny® Cress
• ground crumble

For the tea cream:

• 1 l whole milk
• 200 g egg yolk
• 300 g of sugar
• 1.2 lobes of cream
• 15 leaves of gelatin
• 30 g Rooibos du Hammam Tea

For the milk jelly:

• 2 dl whole milk
• 1 dl cream
• 200 g white couverture
• 2 leaves of gelatin
• 3 g agar

For the milk ice cream:

• 120 g of cream
• 1.2 l whole milk
• 20 g Rooibos du Hammam Tea
• 1 vanilla pod
• 60 g of powdered milk
• 100 g of sugar
• 4 leaves of gelatin

For the ginger pudding:

• 1 l cream
• 25 g freshly grated ginger
• 300 g of sugar
• 6 eggs
• 30 g cornstarch
• 1 cup of Limon Cress

For the Atsina gel:

• 1 l freshly squeezed lemon juice
• 10 cups of Atsina® Cress
• 400 g of sugar
• 12 g of agar
• 30 g citras

For the cream, bring the milk and tea to the boil and let it steep for 4 minutes. Beat the sugar and the egg yolk until fluffy, dissolve the soaked gelatin in the milk and combine both masses while stirring.

Add the cream and reserve chilled. For the jelly, bring the milk, cream and agar to a boil, melt the chocolate and dissolve the soaked gelatin. Pour the mass thinly on a plate and reserve cool.

For the ice cream, bring the milk, vanilla and sugar to a boil and let the tea steep for 4 minutes. Pass through a sieve, cool the mass back to 45°C, dissolve milk powder and soaked gelatin in it and mix with the lumpy cream.

Freeze in frix or paco cups. For the pudding, bring the ginger and cream to a boil. Stir in the eggs, sugar and cornflour and slowly add the warm cream. Cook à la nape, cool to 50°C and blender with the cress.

Infuse cool for 2 hours and pass through a sieve. For the gel, bring all ingredients, except the cress, to a boil and allow to cool. Blender on the highest setting for 2 minutes, smooth with the cress and pass through a sieve.

Dress all components on the plate and garnish with the cress and the tuile.

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Spa & Golfresort Weimarerland

Weimarer Str.60 – Blankenhain
T  0049 3645961640
www.golfresort-weimarerland.de

Recipe: Marcel Fischer
Source: Pâtisserie & Desserts - 49