T2 X REYNOLD POERNOMO TEA INFUSED DESSERT RECIPES

 Earlier this week we shared our special interview with Reynold Poernomo who shared his work with T2 to develop tea infused desserts. Today we’re sharing the recipes for the two special tea infused desserts that Reynold prepared with T2 Tea. Read on so you can create the desserts at home yourself!

Panna Brulee

Crème brulee tea panna cotta 

Prepare recipe 1 day in advance

Preparation (40minutes)

Cooking (45minutes)

Ingredients:

• Milk 250g
• Cream 250g
• Sugar 80g
• Gelatine titanium 2 bloomed
• T2 Crème Brulee tea leaves 10g

Method:

In a saucepan, place all of the ingredients together except for the gelatine. Bring to a simmer and set aside overnight. Once tea leaves are steeped, pass through a strainer and in a saucepan, place 150g of the mix with bloomed gelatine over medium heat until gelatine dissolves. Whisk ingredients back together and pour into desired moulds or tea cup. Refrigerate for 4-6 hours until set. Once set, dip mould with hot water briefly and it should pop out. Set aside until needed.

 

Hazelnut gelato

Ingredients:

• Egg yolk
• Milk 500g
• Cream 250g
• Glucose 25g
• Sugar 100g
• Hazelnut praline 200g

Method:
Place milk cream and glucose with 50g sugar in a saucepan over high heat to bring to a boil. Meanwhile whisk egg yolk with remaining sugar and praline. Once milk is hot, whisk into egg yolk and cook to 85C over medium heat while constantly stirring. Cool down and churn in machine.

 

Chocolate soil

• Almond meal 60g
• Sugar 60g
• Butter 35g
• Flour 30g

Method:
Blitz ingredients together in a food processor until a dough is formed, then lay out flat onto baking tray and bake for 16 minutes at 175C. Once cooked, let it cool then crumble with hands.

 

Milk Meringue

• Milk 500ml
• Glucose 50g

Method:
Cook milk with glucose until a simmer, then using a hand blender, blend until foam arises. Spoon out the froth and lay it onto a lined baking tray. Repeat step until you have 3-4 trays. Dry in the oven at 65C for 4 hours.

 

Almond tuile

• Flaked almond 75g
• Trimoline 200g
• Glucose 200g

Method:
Lay almond flakes onto a lined baking tray, meanwhile cook glucose and trimoline together until a dark amber colour forms. Pour hot caramel mixture over almonds and let it sit aside to cool down. Process the caramel to a fine powder and sift onto baking tray. Bake in oven at 170C for 5-6 minutes or until browned. Once cooled use fingers to pull the semi set tuile.

 

Garnish – Applewood

Method:
Lay Pannacotta onto the plate with crumble to the side. Place shards of meringue and tuile on the panna cotta and soil. Place a quenelle of gelato onto the crumble and fill a glass cloche with Applewood smoke. Serve immediately.

 

Apple crumble

Prep time: 35 minutes

Cooking: 1hr 15minutes

Dulce cremeux

Ingredients:

• White chocolate 180g
• Egg yolk 4
• Milk 500g
• Sugar 110g
• Vanilla beans 2
• Cornflour 40g
• Gelatine titanium 1 bloomed
• Whipped cream 300g

Method:
Place milk and vanilla beans in sauce pan and bring to a boil over medium heat. Meanwhile whisk egg yolk and sugar together until fluffy then add in cornflour. Once milk mixture is hot, whisk into eggs and transfer back onto the heat and whisk over medium-low heat until thickened. While hot, weigh out 425g of the mix and whisk in gelatine well.
Set aside to cool. Microwave white chocolate in 30 second bursts until it creates a brown spot, keep stirring every burst until well caramelised. Once caramelised, blend in crème patisserie. Then fold in whipped cream. Set in piping bag and store in fridge.

 

Apple sorbet

Ingredients:

• Green apple puree strained 350g
• Simple syrup 150g
• Pectin NH 5g
• Lemon juice 1

Method:
In a blender combine simple syrup and pectin together and blitz until pectin is dispersed well. Boil in pot over high heat while whisking. Once boiling, whisk in apple puree with lemon juice and set aside in a pacojet. Freeze mixture until -21C. Pacotize mixture when needed.

 

Brown butter crumble

Ingredients

• Butter 200g
• Sugar 150g
• Almond meal 200g
• Pinch of salt
• Flour 110g

Method:
Cook butter over high heat in saucepan until milk solids caramelise. Meanwhile combine all dry ingredients together and whisk in brown butter into dry mix. Bake in oven at 175C for 17 minutes.
Set aside to cool.

 

Honeycomb

Ingredient:

• Honey 25g
• Sugar 160g
• Bi carb soda 7g
• Glucose 60g

Method:
Place sugar, glucose and honey in a saucepan and cook over high heat until dark amber in colour . Whisk in bicarb well and pour bubbling mixture over a lined baking tray. Leave aside to cool down.

 

Apple crumble tea sphere

Ingredients:

• T2 Apple crumble tea 10g
• Water 400g
• Sugar 70g
• Calcium lactate 4.8g
• Water 1Lt
• Sodium alginate 50g

Method:
Brew tea with water and sugar and set aside overnight.
Once steeped, strain mixture then blend in calcium lactate. Freeze mixture in small hemisphere moulds.
For the alginate bath, blend water and sodium alginate together and strain.
Once tea mixture is frozen, take out of moulds and place them in the alginate bath. Ensure to keep them separate. Once they are defrosted a gel should have already formed on the outside. Rinse with clean water and serve.

 

Elderflower compressed apple

Ingredients:

• Green apples peeled and diced (1cm) 2
• Elderflower liquer 100ml
• Orange blossom water 5g

Method:
Place apples and liquid in vacuum bag and compress at full.

Garnish:

• Micro mint
• Cinnamon stick blow torched
• Fennel fronds

 

Visit www.t2tea.com for more information.