Easy recipe

PreparationThe cream Place the goat’s cheese in a small mixing bowl. Pour the cream and Bao Zhong tea leaves into the bowl. Beat quickly using a hand blender. Season with a pinch of fleur de sel. Place in the fridge. Peel and wash the carrots and beetroot. Wash the fennel bulbs. Cut into sticks and serve with the Bao Zhong dip. The balls Scoop out some fresh goat’s cheese (approx. 1 g) using a spoon. Roll into a small ball between the palms of your hands.Pour the tea leaves into a small pla

Preparation1. The cream of cauliflower soup Wash the cauliflower and remove the florets. Place 1 g of tea in a tea filter. Melt 15 g of butter in a large saucepan and gently sauté the cauliflower florets until golden brown. Add the salt. Cover with 75 ml of milk and 25 ml of water and bring to the boil. Lower the heat and add the tea filter. Leave to infuse for 1 minutes. Remove the tea and continue to cook for approx. 12 minutes. The cauliflower should be soft. Mix the cauliflower in the b

Preparation1. Preparing the bouillon Peel the vegetables and cut into thin strips. Heat the olive oil in a frying pan and sauté the vegetables over a low heat without browning. Add the white wine. Bring to the boil, add the water and bring back to the boil. Remove from heat, cover and leave to infuse for 3 minutes with the kombu. Add the mirin and rice vinegar. Prepare the tea by steeping for 3 minutes at 95 °C. Combine the bouillon and steeped tea (2/3 bouillon to 1/3 tea). Add the zest and

Preparation Crumble the yeast into a bowl. Add 3 tablespoons of warm milk and 1 tablespoon of cane sugar. Mix together and leave for 5 minutes or until the yeast starts to produce bubbles. Add the flour, 5 g (1.8 oz) of melted butter, the remaining milk, 2 g (.7 oz) of sugar, the salt, and 1.5 tablespoons of ground tea. Knead for 5 to 7 until the dough begins pulling away from the sides. Cover with cling film. Leave to rest for 4 minutes. Pre-heat the oven to 18 °C (356 °F). On a work sur

By Anne Desplancke

By Anne Desplancke

Preparation Allow the almond paste to warm to room temperature, then mix with the eggs and orange zest. Beat the egg white to form soft peaks, then add the caster sugar. Fold in with the almond paste mixture. Sift the flour, cornflour, baking powder, grated coconut and ground tea into the mixture, then add the melted butter. Mix. Put in a baking dish and bake at 17°C (375°F) for 15-2 minutes. Cool, then cut into pieces.