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Pepe Solla

Camellia tea with citrus  

Tea gelatine with Kappa (gelling agent), passion fruit crème caramel, tangerine, grapefruit, orange slices, egg in a cloud and lemon sorbet with limes, flowers, and tangerine buds.

  • Passion fruit crème caramel
  • 250 g passion fruit purée
  • 6 eggs
  • 35  g sugar

Cook for 8 minutes at 85 ºC on speed 5 using a Thermomix ®. Use the turbo mode at maximum speed for 2 minutes, strain and let it cool.

  • The tangerine
  • A tangerine

Peel and divide in sections, cut into pieces. Put aside.

  • The grapefruit
  • 200 g grapefruit juice
  • 30 g Proespuma (stabilizer for foams)

Mix the grapefruit juice and the Proespuma and pour into a siphon bottle.

  • The tea
  • 300 g water
  • 3 g tea
  • 30 g sugar
  • 4 g Kappa (gelling agent)
  • A gelatine leaf

Boil the water and prepare a tea (with or without sugar), strain and use the Kappa and the gelatine leaf to form a gel, and then flatten on a board and cut forming rings of 12 cm in diameter.

  • Orange slices
  • 200 g orange juice
  • 50 g water
  • 25 g sugar
  • 15 g vegetable jelly

Bring the juice and the vegetable jelly to a boil and allow it to cool in a mould. Leave it to stand for 2 hours and cut in slices.

  • Cloud
  • 125 g egg-white
  • 10 g granulated sweetener
  • 2 gelatine leaves

Boil the egg-white and the sweetener at 70  º C, add the gelatine previously hydrated and whip the egg whites to stiff peaks until cool, place in the fridge, cut in slices and keep it in the freezer.

  • Lemon sorbet
  • 200 g sugarless lemon sorbet

Add:

  • Limes
  • Flowers
  • Tangerine buds

Arrangement and presentation:

Place the tea gelatine on a plate; arrange the rest of the ingredients, finally, add the ice cream, the flowers and the buds.