Oolong Tea Cream
250ml cream
250ml milk
20g oolong tea
5g pectin
100g egg yolks
60g sugar
Oolong Tea Jelly
1 ltr water
500g glucose
30g sugar
24g oolong tea
12g gelatine sheets
1 orange, zested
Pineapple cubes, orange segments and candied orange peels, for serving
Mint, tarragon, dill and gold leaves, for garnishing
For the oolong tea cream: Heat the cream, milk, oolong tea and pectin to a boil in a saucepan. Remove saucepan from the heat and set aside. Whisk the egg yolks and sugar in a mixing bowl until creamy. Slowly pour the boiled cream mixture over the whisked egg yolks and whisk continuously. Pour the mixture into moulds and allow it to set in the freezer.
For the oolong tea jelly: Heat all the ingredients to a boil in a saucepan. Remove saucepan from the heat and strain the mixture into a mould and allow it to set in the chiller.
Place the oolong tea cream onto each serving plate and top with the oolong tea jelly. Serve with the pineapple cubes, orange segments and candied orange peels. Garnish with mint, tarragon, dill and gold leaves.
Serves 4