Tea Jelly Tastings of Arctic fire Black tea, Yerba mate, Lemon & Ginger Green tea, with Rose water gelee & syrup, honeycomb and stevia sweeteners.
To make these tea jellies it was very easy, I just simply made three separate tea brews and a rose water and water with pink colouring mixture. One at a time I measured out 250 ml. and added 1.5 grams of agar agar powder, bringing to the simmer whisking to dissolve the agar then poured each one into separate moulds. Placed them into the fridge to set, before turning out and slicing for presentation. For the Arctic fire I used half strength agar and presented this mashed, for the green tea I used ginger and lemon in the brew to flavour and sliced this jelly thinly and folded them on the plate. The Yerba mate was brewed with fresh stevia leaves from the garden and half a teaspoon of honey, to serve I cut the jelly into various sized cubes and so to the rose water gelee. To make the rose water syrup I placed rose water, pink colour, water and xantham gum in a saucepan and simmered until thickened, before setting aside to cool. Xantham gum is a polysaccharide produced by the fermentation process of glucose, sucrose or lactose and used at 0.5 % in most dishes is a great sauce thickener.
I presented this tasting simply by using the four corners of the plate for the jellies, with the rose syrup used for dipping the teas, placed under the rose water gelee. In the middle of the plate I centred the honeycomb and on top of that I put fresh stevia leaves.