Mini high tea with oolong tea

An inspirational guide for mini high tea with mascarpone tart and triple creme cheese panna cotta.

Dessert High Tea Tea
Mini high tea with oolong tea - photo1 | Debic

Ingredients

Crème caramel mandarin with mandarin caramel sauce

1000 ml Debic Crème Caramel

520 g Sugar

700 ml Mandarin juice

2 g Agar agar

2 x Mandarins

Mascarpone tart with blueberries and lime

500 ml Debic Tiramisù

500 g Shortcrust pastry

250 g Crème patissière

75 g Blueberries

100 g Crumble topping, baked

1 x Lime zest

Triple crème cheese panna cotta with Ceylon tea liqueur jelly

1000 ml Debic Panna Cotta

200 g Triple crème cheese

Zest of 2 limes

8 g Gelatine sheets

400 ml Pekoe Ceylon tea liqueur

Preparation

Crème caramel mandarin with mandarin caramel sauce

Heat the crème caramel until it reaches boiling point and pour into the dishes.

Leave to set in the refrigerator.

Caramelise the sugar in a pan and add 500 ml mandarin juice.

Reduce until you have a caramel sauce.

Boil 200 ml mandarin juice with the sugar and agar agar for a few minutes.

Allow to cool, then mix until you have a smooth gel and transfer to a piping bag.

Garnish with a segment of mandarin and the mandarin caramel sauce.

Mascarpone tart with blueberries and lime

Line the bottom of a stainless steel tin with shortcrust pastry.

Add crème patissière and blueberries on top.

Bake in the oven and allow to cool.

Beat the tiramisù until light and airy and add on top of the base.

Leave to set in the refrigerator and finish with the crumble topping and lime zest.

Cut into equal portions.

Triple crème cheese panna cotta with Ceylon tea liqueur jelly

Melt the panna cotta, add the triple crème cheese and the zest of 2 limes.

Mix well, pass through a fine sieve and divide the mixture among the glasses.

Heat the Pekoe Ceylon tea liqueur and then flambé.

Add 4 sheets of pre-soaked gelatine and leave to cool to room temperature.

Pour on top of the panna cotta and leave to set in the refrigerator.

Assembly

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