Issue: 03/2006

Sweet desserts for the flower season

Spring is the season for flowers, so here are recipes for scented desserts using osmanthus flowers and Earl Grey tea.

Osmanthus Jelly

Ingredients:

450 millilitres water, 8 grams osmanthus flowers, 50 grams sugar, 5 grams gelatin, coconut.

Preparation

  1. Soak gelatin in ice water until soft.
  2. Steep osmanthus flowers in hot water for one minute.
  3. Remove flowers, add sugar and gelatin and stir.
  4. Mix in a glass with coconut and chill for four hours.

Earl Grey Moose

Ingredients:

900 millilitres whipping cream, 20 grams Earl Grey tea, 75 grams sugar, 12 grams gelatin, cubes of cake.

Preparation

  1. Whip 450 millimeters of cream.
  2. Soak gelatin in ice water until soft.
  3. Boil the remaining cream, add tea and let steep for one minute.
  4. Remove tea leaves, add sugar and gelatin and stir.
  5. Let cool to 30C, combine with whipped cream and place in a pastry tube.
  6. Fill a glass one third with the mixture, add cake cubes and fill the glass with the remaining mixture. Chill for three hours.

Courtesy: The Royal Garden Hotel