Mini high tea with matcha tea

Small high tea items for the tea

Dessert High Tea Tea


För 1 portioner

Ginger panna cotta with Aji Ichi Shibori

1000 ml Debic Panna Cotta

50 g Ginger root

Zest of 1 orange

100 g Sesame seeds

100 ml Aji Ichi Shibori

Cream cheese pudding with violets and cassis

1000 ml Debic Panna Cotta

250 g Soft cream cheese

200 g Cassis purée

100 ml Crème de cassis

25 x Violets

Japanese red bean parfait

500 ml Debic Parfait

1 Can of Japanese red beans


Matcha tea

To prepare matcha tea, you use water that has been boiled and then cooled to 80˚C. For one cup you need 1 g matcha. Add around 80 ml water and beat gently for 15 seconds with a bamboo tea stirrer until you have a foamy liquid. Matcha has a pleasant flavour, is both delicate and intense and is very aromatic.

Ginger panna cotta with Aji Ichi Shibori

Melt the panna cotta, add the sliced fresh ginger root and the zest of 1 orange and leave to infuse for 30 minutes.

Pass through a fine sieve and pour into the desired dishes or glasses.

Leave to set in the refrigerator for 2 hours.

Roast the sesame seeds in a dry pan.

Finish the panna cotta with the Aji ichi Shibori and the sesame seeds.

Cream cheese pudding with violets and cassis

Melt the panna cotta and add the soft cream cheese.

Stir until smooth, pour into the dishes and leave to set in the refrigerator.

Heat the cassis purée with the crème de cassis, leave to cool and transfer to a siphon.

Finish the pudding with the cassis coulis and a violet.

Japanese red bean parfait

Heat 50 ml parfait and add the red beans.

Mix well and blend until smooth.

Leave to cool.

Beat the remaining parfait in a planet mixer until light and airy and add the red beans.

Transfer the mixture to a piping bag with a serrated nozzle and pipe into the dishes.

Store in the freezer.