Tea is one of the oldest ingredients used in the kitchen, and is still
one of the latest ingredients at the same time! Chef Peter Kuruvita will
elaborate on how Dilmah brings this versatile, helpful and flavourful
ingredient into the modern kitchen. In particular, during the Dilmah Tea
Gastronomy presentation, Orange flavoured Cupcakes infused with Earl Grey with
honey tea, topped with an Earl grey and honey tea frosting will be served to
every delegate at the congress.
NATURAL EARL GREY WITH
(2 1/2 cups) all-purpose flour
teaspoons baking powder
(1 1/4 cups) caster (superfine) sugar
milliliters (1 1/2 cups) of milk
milliliters vegetable oil
tablespoons Greek yogurt (can substitute with sour cream)
teaspoon vanilla extract
Zest of 1
large orange (1/2 for batter, 1/2 for frosting)
6 NATURAL EARL GREY WITH HONEY tea bags
1-2 drops purple food gel
tablespoons poppy seeds
teaspoons orange blossom water (can be purchased a middle eastern supermarkets)
of Buttercream frosting
orange food gel
Place your milk in a microwave
safe jug and microwave for 1-2 min (keep an eye on it so it doesn’t spill
over). Place your tea bags in it and push them down using a fork or spoon. Let
them soak in the milk for 10 min and take them out. Set the milk aside to cool
down to room temp.
Preheat your oven to 180C (356F)
or 160C (320F) for a fan forced oven
In the bowl of a stand mixer
fitted with the paddle attachment, combine the dry ingredients. Turn mixer on
low and allow it to mix for a couple minutes. Add the softened butter and let
it mix until it resembles a fine sand like texture.
Next combine all milk, eggs,
yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry
ingredients in a slow and steady stream until no dry ingredients are visible.
Scrape down, add your purple food dye and fold in by hand or mix for another 20
seconds with your stand mixer.
Fill each paper 3/4 of the way
(using an ice cream scoop to transfer the batter into the cupcake liners makes
this a quick and easy process otherwise you can use two tablespoons). Bake for
20-25 min or until a toothpick inserted comes out clean. Allow them to cool
completely on a cooling rack before frosting.
NATURAL EARL GREY WITH
1/2 cups (335 g) unsalted butter, at room temperature
3 tbsp (8g) NATURAL
EARL GREY WITH HONEY
1/2 cup minus
1 tbsp (7 tbsp / 100ml) egg whites
1 cup minus
1 tbsp (187g) granulated sugar
1 tsp vanilla
Place 3/4 cup of the butter into a saucepan
with the loose tea. Heat over medium heat until the butter melts, then reduce
the heat to low and simmer for 5 minutes. Remove from the heat and let the tea
steep for 5 minutes more. Strain the butter through a fine-mesh sieve set over
a bowl and refrigerate it until it reaches the same consistency as softened
butter (20-30 minutes). Small bits of tea may remain in the butter.
Place the egg whites and sugar in the bowl of
a stand mixer. Whisk them together by hand to combine. Fill a medium saucepan
with a few inches of water and place it over medium-high heat. Place the mixer
bowl on top of the saucepan to create a double boiler. The bottom of the bowl
should not touch the water. Whisking intermittently, heat the egg mixture until
it registers 160 F (70 C) on a candy thermometer or is hot to the touch.
Carefully fit the mixer bowl onto the stand mixer.
With the whisk attachment, beat the egg white
mixture on high speed for 8-10 minutes, until it holds medium-stiff peaks. When
done, the outside of the mixer bowl should return to room temperature and no
residual heat should be escaping from the meringue out of the top of the bowl.
Stop the mixer and swap out the whisk attachment for the paddle.
With the mixer on low speed, add the vanilla
and salt. Next add the tea-infused butter and remaining 3/4 cup of butter a
couple tablespoons at a time. Once incorporated, turn the mixer onto
medium-high and beat until the buttercream is silky smooth (3-5 minutes).