GREEN TEA MUFFIN
Ingredients: Around 250 gm of flour; 2 gm of salt; 5 gm of baking powder; 15 gm of matcha green tea; 100 gm of white sugar; 1 egg; 75 ml of melted butter and 200 ml of milk.
Method: Preheat the oven 175 °C. Grease 12 muffin cups, or line them with paper muffin liners. Whisk the flour, salt, baking powder, matcha and sugar together in a mixing bowl; set aside. Whisk together the egg, melted butter and milk in another bowl. Stir the milk mixture into the flour mixture until just moistened. Divide the batter among the prepared muffin cups. Bake in the preheated oven until golden and the tops spring back when lightly pressed, for about 25 minutes. Cool in the muffin tin for 5 minutes, and then remove to cool on a wire rack.
PEPPER MINT TIRAMISU
Ingredients: Six egg yolks; 75 gm of white sugar; 70 ml of milk; 250 gm of heavy cream; 2 ml of vanilla extract; 453 gm of mascarpone cheese; 50 ml strong brewed coffee, room temperature; 50 ml of rum; 15 ladyfinger cookies; 15 gm of unsweetened cocoa powder and 15 gm of pepper mint tea.
Method: In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for a minute, remove from heat and let it cool slightly. Cover tightly and chill in the refrigerator an hour. In a medium bowl, beat the cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth. In a small bowl, combine coffee, rum and pepper mint tea. Split ladyfingers in half lengthwise and drizzle with coffee mixture. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of the mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until it sets.
EARL GREY YOGURT
Ingredients: Around 100 gm of set yogurt; 100 gm of fresh cream; 100 gm of condensed milk; 2 ml of vanilla essence and 30 ml of Earl Grey tea syrup.
Method: Mix all the ingredients in a bowl and cream it well. Pour the mixture in individual bowls. Preheat the oven at 160 °C. Bake the mixture for 12-15 minutes at double bowling. Serve cold with fresh fruits.
Courtesy: Chef Sudhir Nair, executive chef, Courtyard by Marriott and Fairfield by Marriott
