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Earl Grey Supérieur and Matcha Tiramisu
Ingredients for 6 :
250 g of mascarpone
40 g caster sugar
A teaspoon of Earl Grey
4 boudoirs biscuits or similar
1 pinch of Matcha tea
Boil water up to 90°C, put the tea inside it, while removing the water from the fire, and let it brew during 15min in a covered pan. Break the eggs and separate egg yolks and egg whites. In a salad bowl, whip egg yolks with the sugar, add mascarpone and whip again. Whisk egg whites to form stiff peaks and incorporate the mascarpone mixture. Mix up with a spatula.
Immerge the biscuits in the tea and spread them at the bottom of 6 ramequins. Spread evenly the cream over the biscuits.
Chill for an hour in the fridge. When serving, sprinkle a pinch of Matcha tea over your tiramisu. Enjoy!!!!
Gambas au thé vert
A tablespoon of green tea leaves
225 ml of boiling water
A tablespoon of sesame oil
500 g of fresh gambas
A tablespoon of Xérès
A teaspoon of curry
Put the tea leaves in a measuring glass which is heat resistant and pour the boiling water inside it. Let it brew during 15min.
In a pan, warm up the sesame oil until it becomes very hot.
Add the gambas, curry, Xérès and let it cook over a high heat while you keep on stirring.
Add the tea and about half of the tea leaves and let it cook again during 1 min
With a skimmer, remove the gambas from the pan and spread them on a service hot plate.
Lessen the high heat until you get 150ml
Spread it over the gambas through a strainer and serve it. Enjoy!!!
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