Dilmah Tea Used

Exceptional Rose with French Vanilla

Ingredients

• 250g sugar
• 20g glucose
• 120ml water
• 2 Dilmah Exceptional Rose with French Vanillatea bags
• 6 leaves gelatin
• 80g egg white

Method

Boil sugar, glucose and brewed tea at 118°C, add gelatin. Whip eggs white and add syrup till smooth texture. Let it set in a tray.