Ingredients
217.5g Egg White
189g Caster Sugar
145 Egg Yolk
5g Vanilla Extract
97g Flour
97g Corn Flour
362.5g Water
100g Sugar
37.5g Oolong Tea
262g White Peach Puree
100g Lychee Puree
20g Raspberry Puree
22.5g Glucose Syrup
5g Pectin NHX
22g Caster Sugar
18g Dextrose
100g Milk
4g Peach Tea Leaf
40g Glucose Syrup
20g Inverted Sugar
1/3 nos Vanilla Pod
24g Gelatin Mass
400g Debic Whipping Cream
100g Mascarpone
Preparation
Beat egg whites and caster sugar to form a stiffed-peaked French meringue.
Fold in egg yolk and vanilla extract.
Once incorporated, fold in flour and corn starch.
Bring water and sugar to a boil, then whisk in oolong tea leaves.
Cook together the leftover oolong tea leaves with whipping cream, milk, egg yolk and caster sugar until 83°C.
Strain out the tea leaves and incorporate the mixture into gelatin mass
Mix the pectin, caster sugar and dextrose in a bowl.
Warm the purees and glucose syrup in a saucepan to 45°C, whisk in pectin mixture and bring to boil.
Bring milk and peach tea leaves to a boil.
Strain out the tea leaves.
Incorporate glucose syrup, inverted sugar, vanilla bean and gelatin mass into hot milk and cool down the mixture to 36°C.
Emulsify well with a immersion blender.
Incorporate in whipping cream (2) and mascarpone, emulsify again with a immersion blender.
Preserve in the chiller for later use.
Assembly
Pipe a thin layer of whipped peach tea mascarpone chantilly on the biscuit.
Layer with oolong tea crème brulee.
Pipe another layer of chantilly on oolong tea crème brulee.
Layer with white peach confit. Pipe chantilly on the side of the insert and use a hard plastic, curve and smooth the chantilly.
Freeze the cake. Pipe again then chantilly on the side of the insert and use the hard plastic to create the design.
Decorate with white peach and dried corn flower.
