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Alp Herbs macaroons with goat cream cheese filling

Time to prepare: 30 min + drying and baking time
Makes about 40 macaroons

Ingredients for the macaroons

4 EILLES TEE Alp Herbs Swiss Style Tea
Diamonds®
145g almonds, blanched and finely ground
145g powdered sugar
52g egg white, part 1
52g egg white, part 2
140g sugar
30g water

Ingredients for the filling

300g goat cream cheese (or other firm cream cheese)
120g butter, soft
Pinch salt
Honey to taste - see suggestion

Recipie EILLES TEE Alp Herbs macaroons with goat cream cheese filling

To make the macaroons

Place ground almonds in a bowl, sieve powdered sugar into bowl and mix very
thoroughly.
Tear open tea pyramids and add Alp Herbs to the almond-sugar mixture, and
work in.
Now add egg white part 1 to the almond-sugar mixture and mix together; set
aside.
Put egg white part 2 in a grease-free stainless-steel mixing bowl. In another pot, bring sugar and water to 118°C over medium heat. Measure the temperature exactly.
When the thermometer shows 114°C, beat the egg white in the mixing bowl at high speed. Then reduce the speed.
When the thermometer shows 118°C gently pour the sugar solution under the egg white mass by the edge of the mixing bowl. Important: The mixer must be at the lowest speed for this step. As soon as all of the sugar solution is in the egg white, turn the speed all the way up and beat until the mass is cold. Now use a dough scraper to add 1/3 of the resulting meringue to the almond mass, and work it in vigorously.
Add the remaining 2/3 and work it in carefully, and then fold the mass back and forth until it drops slowly off the dough scraper. Important: Do not fold too much or too little.
Fill the mass into a piping bag with a 10 cm dia. nozzle and press macaroon-size portions onto baking paper or a macaroon mat.
Let macaroons dry about 45 minutes and then oven-dry at 130°C (convection) for about 20 minutes. The macaroons must come free of the baking paper or mat, but should not discolour.
Allow them to cool thoroughly, and only then remove them entirely from the paper or mat.

Suggestion: If desired, you can colour the macaroons. To do so work food colouring into the almond mass before adding the meringue.

To make the filling

Work the goat cream cheese and soft butter into a smooth paste. Season with a pinch of salt and honey to taste.
Fill into a piping bag with closed star nozzle (6B) or round nozzle.

On a baking sheet, lay out same-sized macaroon halves together in pairs.
Press filling onto one half of each pair. Start in the middle and do not go all the way to the edge.
Place the second macaroon half on top and press gently until the filling goes all the way out to the edge.
The macaroons are best enjoyed fresh. They will keep 1-2 days in the refrigerator, or can be frozen for up to 2 weeks.

Suggestion: To get a honey core in the goat cream cheese filling, use a very fine piping bag nozzle to press honey into the middle of the goat cream cheese. To keep it from getting too sweet, do not add honey to the goat cream cheese. Be careful when pressing the macaroon halves together so that the core doesn’t drip out.

Asian Sun panna cotta with physalis topping

Time to prepare: 20 min + cooling time
Makes four servings

Ingredients for the panna cotta

4 EILLES TEE Asian Sun Tea Diamonds®
600g cream
40g sugar
2 lemon peels
Pinch salt
6g gelatine or vegetarian alternative per instructions

Ingredients for the topping

150g physalis
240g orange juice
15g lemon juice
30g raw cane sugar
5 pc. star anis (whole, medium size)
6g agar–agar

To make the panna cotta

Bring cream, sugar, lemon peel and salt to boil in a pot and simmer over low heat for 10 minutes uncovered.
Take the pot off the heat and add EILLES TEE Asian Sun pyramid bags. Let steep 3 minutes.
Remove pyramid bags and press the liquid carefully out of the bags into the pot.
Also remove the lemon peel.
Soften the gelatine in cold water. As soon as a gelatine has soaked through, heat the cream up again briefly and dissolve the pressed-out gelatine in the hot cream.
Stir thoroughly.
If using vegetarian gelatine, follow the instructions.
Pour the cream into 4 jars or moulds (ca. 150 m) and cool (at least 3 hours).

Tip: Substitute coconut milk for half the cream.

To make the physalis topping

Chop physalis and put in a pot with the orange juice, raw sugar and star anis; boil until the physalis comes apart.
Take the pot off the heat and add pyramid bags. Let steep 3 minutes. Remove pyramid bags and press the liquid carefully out of the bags into the pot. Remove the star anis.
Sieve the fruit mass into a pot, pressing it through thoroughly. Bring back to a boil. Add agar-agar and boil vigorously 3 minutes.
Pour into a bowl and let cool.
Blend the topping in a blender until creamy, and spread on the panna cotta.

Herbal Garden strawberry fruit spread

Time to prepare: 20 min + cooling time

Ingredients for 900g fruit spread

750g frozen or fresh strawberries
50g lemon juice
4 EILLES TEE Herbal Garden Tea Diamonds®
250g jam sugar, 3:1
20g brown rum (54%), optional

Preparation

Let strawberries thaw in a pot. If desired, smash the strawberries (so that larger pieces remain) or purée them (to get a smooth fruit spread).
Add lemon juice and bring to a boil while stirring. Add EILLES TEE Herbal Garden pyramid bags and simmer at low heat about 5 minutes. Remove pyramid bags and press the liquid carefully out of the bags into the pot.
Add jam sugar (and rum, if using it). Boil vigorously for 3-5 minutes while stirring constantly. After 3 minutes do a gelling test. If it doesn’t set, boil for another minute or two.
Immediately fill into sterile jars (or other containers as needed) all the way to the top and seal. Place twist-off cap jars upside down. After 5 minutes turn them back right side up and let them cool thoroughly.

Vita Orange cheesecake

Time to prepare: 30 min + cooling and baking time
Makes one 24 cm dia. cheesecake

Ingredients for the crust

4 EILLES TEE Vita Orange Tea Diamonds®
120g butter, soft
60g powdered sugar
1 egg yolk
180g wheat flour
Pinch salt

Ingredients for the cheesecake filling

1000g quark
300g sugar
100g wheat starch
7g egg
390g whole milk
Zest of 1 lemon
60g lemon juice
1-2 vanilla pods (depending on the size)
Pinch salt

To make the crust

Mix the soft butter and powdered sugar, then add the whole egg.
Tear open tea pyramids and add Vita Orange to the butter, and work it in. Add wheat flour and salt, and quickly knead all into a smooth dough. Cover and let stand in a cool place at least 1 hour.
Then roll out the dough and line a cake ring (24 cm dia.) with it. Pull the dough about 1 cm up over the edge. Set aside.

Suggestion: For a very intense tea flavour and some colour in the dough, first melt the butter and then add the contents of the Vita Orange pyramid bags to the warm butter. Then let the butter solidify again and proceed as described above.

To make the cheesecake filling

Put all ingredients in a large beating bowl and whisk until creamy.
Cut the vanilla pods open lengthwise and scrape them out. Add the scrapings to the filling. Heat the filling over a water bath and let solidify a little (filling starts to get creamy). Whisk from time to time so that the solidified and still liquid parts of the filling mix well.
Once the filling has a firmer, pasty consistency (about 20-30 minutes) press out and remove the vanilla pod(s). Then fold the filling into the prepared cake ring.
Bake at 160°C (convection oven) for about 45 minutes. As soon as a skin starts to form on the surface (ca. 15 minutes) use a knife to separate the mass from the edge of the cake ring. This allows the cheesecake to rise uniformly and sink again after cooling.

Tip: For a lighter cheesecake, cover it with baking paper after separating it from the edge.

Food pairing with EILLES TEE