Dimah Tea of the Month – Dilmah Earl Grey
Dilmah Earl Grey Recipes
A bold and bright single region Ceylon tea, balanced by the floral and fruity flavour of bergamot creating a refreshing and delightful medium strength Earl Grey.
Spicy Meats, Curries, Dark Chocolate
Dilmah Earl Grey Infused Chocolate Truffles
When rolling your truffles, ensure your hands are cool and wear rubber gloves so the truffles don’t melt.
INGREDIENTS: Makes Approx. 30
2/3 cup (160ml) thickened cream
40g unsalted butter, chopped
2 teaspoons loose Dilmah Exceptional Elegant Earl Grey tea leaves
170g fine-quality bittersweet chocolate (not unsweetened), finely chopped
Murray River pink salt, to decorate
Combine the cream and butter in a small saucepan over high heat. Bring to the boil. Remove from heat. Add the Elegant Earl Grey tea leaves and stir to combine Set aside for 5 minutes to infuse.
Place the chocolate in a heatproof bowl. Pour hot cream through a fine sieve over the chocolate, pressing with the back of a spoon to squeeze as much cream as possible through. Stir until chocolate melts and mixture is smooth. Cover with plastic wrap and place in the fridge for 2 hours or until firm.
Line an oven tray with baking paper. Place the feuilletine in a bowl. Roll a teaspoon of chocolate mixture into balls and roll in the feuilletine to coat. Place on the lined tray. Repeat with remaining chocolate mixture. Top truffles with pink salt to serve.
Dilmah Tea Cakes with Earl Grey Icing
For the Cupcakes:
6 ounces bittersweet chocolate, chopped
2 sticks unsalted butter, cut into pieces
1 1/2 cups sugar
3/4 cup cake flour
1/2 teaspoon salt
4 large eggs
1/2 teaspoon vanilla extract
For the Icing:
1 cup sugar
4 large egg whites
1 teaspoon fresh lemon juice
Pinch of salt
2 bags Dilmah Earl Grey tea
Make the cupcakes: Preheat the oven to 180 degrees C. Line two 24-cup mini muffin pans with paper liners. Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Whisk until smooth, then remove the bowl; keep the water simmering in the saucepan. In another bowl, whisk the sugar, flour and salt; mix into the melted chocolate. Add the eggs, one at a time, then whisk in the vanilla until smooth.
Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cakes spring back when touched, 15 to 18 minutes. Remove from the pans and cool on a rack.
Meanwhile, make the icing: Whisk the sugar, egg whites, lemon juice and salt by hand in the bowl of a stand mixer. Empty the tea bags and add the loose tea to the bowl, then set the bowl over the saucepan of simmering water and whisk until the mixture is hot and the sugar dissolves, about 2 minutes. Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until the mixture holds stiff peaks, about 5 minutes. Transfer to a large resealable plastic bag, snip the corner and pipe the icing onto the cupcakes.
Once again be Tea inspired and let your imagination run wild to create your own Earl Grey creation.