Tea and Cake by Francesco Coratella (Hakkasan Group, London)
by Francesco Coratella (Hakkasan Group, London)
Earl Grey Cake (30g per cake) 20 Portions
- 10g Earl Grey Tea
- 200g Caster Sugar
- 1# Lemon Zest
- 250g Egg
- 150g Whipping Cream
- 250g T55
- 1g Salt
- 6g Baking Powder
- 100g Butter (melted)
- Blitz the tea, sugar and lemon zest in the thermomix
- Whisk the eggs, salt and sugar to a thick sabayon
- On speed 1 of the Hobart slowly pour in the cream.
- Sift together the flour and the baking powder, fold this gently into the egg mixture
- Finally fold in the melted butter.
- Pipe 30g into each rectangular silicone mold
- Bake at 170C for 10-12 minutes
- Allow to cool
- Cut the top off, and flip the cake over
- Place on a wire cooling rack and brush with the soaking syrup.
Earl Grey Soaking Syrup
- 200g Bergamot Puree
- 200g Water
- 200g Sugar
- 10g Earl Grey Tea
- Bring the water and the sugar to the boil
- Add the earl grey tea and brew for 1 minute
- Strain through a muslin
- Add the bergamot puree
- Use to soak the cakes
- 178g Bergamot puree
- 107g Sugar
- 152g Eggs
- 6g Gelatine
- 45g Cocoa Butter
- 196g Butter
- Boil the bergamot juice
- Pour over your eggs and sugar
- Cook out to 83C… Incorporate the gelatine and cocoa butter
- Allow to cool to 40C before adding the softened butter in the thermo.
Earl Grey Jelly
- 90g Sugar
- 360g Water
- 18g Earl Grey Tea
- 30g Bergamot Puree
- 6# Gelatin
- Boil the water, and sugar
- Add the tea and infuse for 1 minute
- Strain through a chinois
- Add the puree and soaked gelatin
- Set in square frame before cutting.
Earl Grey Meringue
- 275g Water
- 15g Tea
- 250g Infused Water
- 94g Trehalosa
- 225g Sugar
- 25g Egg White Powder
- Boil the water
- Infuse the tea for 1 minute and strain it.
- Make a meringue with the infused water and the rest of the ingredients whipping onto a mixer at medium speed.
- Pipe with a small nozzle
- Dry in the oven at 60C overnight.
Bergamot Ice Cream
- 853g Cream
- 1875g Water
- 665g Sugar
- 650g Dry glucose
- 385g Dextrose
- 40g Super neutrose
- 550g Milk powder
- 1100g Bergamot Puree
- 66g Lemon zest
- Heat the liquid to 40°c and add the dry ingredient,bring the mix up to 80°c, pass in the chinois and leave to cool down, once cooled to 5c add the bergamot puree and blitz with the hand blender.
- Leave overnight in the fridge and churn it in the ice cream machine for about 7 mins.
- 1kg lemons segmented
- 1kg Caster sugar
- 1kg Bergamot Puree
- 1kg Water
- Heat the sugar and water to the boil and add in the bergamot puree and then pour over the lemon segments.
- Allow them to cool down before using.
- 150g Lemon zest
- 250g Sugar
- 350g Bergamot Puree
- Peel and julienne the lemon zest making sure there is no pith on it.
- Blanch and refresh the zest twice, then make a syrup with the sugar and bergamot puree.
- Once it is boiling add the zest back in and cook it out until the zest goes translucent.
Earl Grey Panacotta (25 cups at 55g each)
- 825g Milk (1)
- 100g Earl Grey Tea
- 625g Milk (infused with earl grey tea)
- 125g Sugar
- 20g Gelatine
- 125g Cream *
- 500g Cream
- Boil the milk (1)
- Add the earl grey and infuse for 1 minute
- Strain through a double muslin cloth and allow to cool
- Warm the first * cream with the sugar.
- Dissolve the previously soaked gelatin in the cream
- With the help of a hand blender mix the infused milk with the rest of the ingredients.
- Set in cups at 55g each.
- Oat Crumble
- Dry ice
- Bergamot essential oil