June 28, 2018

Dilmah to Brew Inspiration in Tea Gastronomy at the Worldchefs Congress & Expo 2018

Tea is one of the oldest ingredients used in the kitchen, and is still one of the latest ingredients at the same time! Chef Peter Kuruvita will elaborate on how Dilmah brings this versatile, helpful and flavourful ingredient into the modern kitchen. In particular, during the Dilmah Tea Gastronomy presentation, Orange flavoured Cupcakes infused with Earl Grey with honey tea, topped with an Earl grey and honey tea frosting will be served to every delegate at the congress.                                                         

Full Recipe:





Makes 20


            429 grams (2 1/2 cups) all-purpose flour

            3 teaspoons baking powder

            265 grams (1 1/4 cups) caster (superfine) sugar

            1/2 teaspoon salt

            375 milliliters (1 1/2 cups) of milk

            125 milliliters vegetable oil

            125 grams butter

            2 tablespoons Greek yogurt (can substitute with sour cream)

            1 teaspoon vanilla extract

            2 large eggs

            Zest of 1 large orange (1/2 for batter, 1/2 for frosting)

            6 NATURAL EARL GREY WITH HONEY tea bags

            1-2 drops purple food gel

            2 tablespoons poppy seeds

            1 cup orange marmalade

            2 teaspoons orange blossom water (can be purchased a middle eastern supermarkets)

            For the frosting:

            1 Batch of Buttercream frosting

            4-5 drops orange food gel



Place your milk in a microwave safe jug and microwave for 1-2 min (keep an eye on it so it doesn't spill over). Place your tea bags in it and push them down using a fork or spoon. Let them soak in the milk for 10 min and take them out. Set the milk aside to cool down to room temp.

Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven

In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.

Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.

Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down, add your purple food dye and fold in by hand or mix for another 20 seconds with your stand mixer.

Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a cooling rack before frosting.





1 1/2 cups (335 g) unsalted butter, at room temperature


1/2 cup minus 1 tbsp (7 tbsp / 100ml) egg whites

1 cup minus 1 tbsp (187g) granulated sugar

1 tsp vanilla bean paste

pinch of salt


Place 3/4 cup of the butter into a saucepan with the loose tea. Heat over medium heat until the butter melts, then reduce the heat to low and simmer for 5 minutes. Remove from the heat and let the tea steep for 5 minutes more. Strain the butter through a fine-mesh sieve set over a bowl and refrigerate it until it reaches the same consistency as softened butter (20-30 minutes). Small bits of tea may remain in the butter.

Place the egg whites and sugar in the bowl of a stand mixer. Whisk them together by hand to combine. Fill a medium saucepan with a few inches of water and place it over medium-high heat. Place the mixer bowl on top of the saucepan to create a double boiler. The bottom of the bowl should not touch the water. Whisking intermittently, heat the egg mixture until it registers 160 F (70 C) on a candy thermometer or is hot to the touch. Carefully fit the mixer bowl onto the stand mixer.

With the whisk attachment, beat the egg white mixture on high speed for 8-10 minutes, until it holds medium-stiff peaks. When done, the outside of the mixer bowl should return to room temperature and no residual heat should be escaping from the meringue out of the top of the bowl. Stop the mixer and swap out the whisk attachment for the paddle.

With the mixer on low speed, add the vanilla and salt. Next add the tea-infused butter and remaining 3/4 cup of butter a couple tablespoons at a time. Once incorporated, turn the mixer onto medium-high and beat until the buttercream is silky smooth (3-5 minutes). 


Worldchefs welcomes Vanille Vanille as sponsor for the Worldchefs Congress & Expo 2018
Electrolux Professional proud to equip and inspire sustainable cooking at Worldchefs Congress & Expo 2018
The Worldchefs Congress 2018 annual report is out!

Premium Partners

Electrolux Professional
Nestle Professional
Dilmah Tea

Global Partners

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AMT The World Best Pan
Dick Knives
Koppert Cress
Les vergers Boiron
Q Industries

Corporate Partners

Andy Mannhart
Birra Morena


City & Guilds
Chaîne des Rôtisseurs
Zero Hunger
Chef's Roll
World Gastronomy Institute