Chilled Berry and Green Tea

About Chilled Berry and Green Tea

Ingredients

• Green tea leaves 2 to 3 tbsps
• Sugar 2 tbsps
• Small papaya ½
• Medium pear 1
• Medium apple 1
• Strawberries 8 to 10
• Golden apricots 4
• Frozen berries 1 tbsp
• Cornflour slurry 4 tsps
• Vanilla sponge cake 8 slices
• Whipped cream as required
• Fresh mint 4 sprigs

How to Make Chilled Berry and Green Tea (Stepwise Photos)

Method

1. Finely chop papaya, pear, apple and put into a bowl. Chop strawberries and put into another bowl.
2. Boil 5 cups of water in a deep non-stick pan, add the green tea leaves tied in muslin cloth. Add sugar and continue to boil, stirring, till the sugar dissolves.
3. Remove the muslin cloth with the tea leaves from the pan.
4. Chop dry apricots and put into the green tea decoction. Add frozen berries and mix.
5. Add cornflour slurry and cook till the mixture thickens. Transfer into a bowl and set aside to cool.
6. Keep a small cookie cutter on 4 cake slices and cut 4 small roundels. Keep a slightly bigger cookie cutter on the remaining 4 cake slices and cut bigger roundels.
7. In each of 4 serving glasses put some berry mixture. Keep the smaller cake roundel over it.
8. Spread some strawberries pieces over it. Put some more berry mixture and top it with the bigger cake roundel. Over this spread some papaya-pear-apple mixture and top it with the berry mixture. Decorate whipped cream and a mint sprig and serve immediately.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps