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Curd cheese with tea “caviar”

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Ingredients

  • 1 curd cheese
  • 4 buttery Brioche buns
  • Your favourite berries: raspberries, blackberries, blueberries
  • Hazelnuts
  • Sorrel leaves for decoration
    1.  

 

FOR THE TEA “CAVIAR” AND CREAM
  • 5g black tea
  • 400ml water
  • 4g agar-agar powder
  • 40g honey

 

FOR THE PUFF PASTRIES
  • 235g flour
  • 28g butter
  • Pinch of salt and sugar
  • 7 g yeast
  • 100ml water
    1.  

 

FOR THE BUTTER MOUSSE
  • Butter
  • Pinch of salt

 

Servings:4Level: easy

1. Prepare the tea “caviar”. Add the all required ingredients into a pot and cook for 3 minutes. Drain, discard the tea leaves. Drip (preferably use a pipet) half of the mixture into a bowl containing oil. Drain the “caviar” through the sieve, then it is ready to be used.  

2. Use the rest of the tea mixture to make the tea cream. Pour it into a bowl and put it in a refrigerator to set, then cut into small cubes and blend in a blender until a smooth consistency.

3. Make the puff pastries. In a mixer add the flour, salt and yeast. Mix briefly, then add the melted butter and water. Mix the dough until it comes together. Leave it in the refrigerator overnight. Roll the dough into a 1-1.5mm thick sheet, cut into small rectangles and bake in a pre-heated oven at 200 °C for 6-8 minutes (until they puff). Using a sharp knife make holes, which you fill with butter mousse using a confectionary syringe.

4. Make the butter mousse. In a mixer add the butter and whip until solid foam forms, then season with salt. Fill the baked pastries with the butter mousse.

5. Crumble the curd cheese on a plate, place the buttery Brioche buns and a few puff pastries filled with the butter on the side, relish with tea “caviar” and cream. Decorate with your favourite berries, hazelnuts and sorrel leaves.  

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Curd cheese with tea “caviar”