Hari Unterrainer’s Citrus & Vanilla Mascarpone Verrine Recipe

by High Tea Society on July 28, 2022

Citrus and Vanilla Mascarpone Verrine

Cuisine

Serves 8 - 10 with 1 dessert glass each

Equipment

Whisk

Digital thermometer

Sieve

Spatula

Stand mixer

Piping bag

Baking tray

Prep time

1h 30m

Cook Time

3h 0m

Deliciously fresh and creamy, this decadently layered dessert will be a crowd pleaser.

Eric Lanlard’s Pistachio & Rose Financiers Recipe

by High Tea Society on September 6, 2021

Pistachio & Rose Financiers

Cuisine

Serves 24 pieces

Equipment

Food processor

Prep time

20m

Cook Time

20m

Pistachio & Rose Financiers recipe from Eric Lanlard.

Chocolate Choux Recipe

by High Tea Society on February 23, 2021

Chocolate Choux Recipe

Cuisine

Equipment

Hand blender

Prep time

1h 0m

Cook Time

20m

This delightful Chocolate Choux recipe is from the High Tea at the Hearth Restaurant at The Ritz-Carlton, Perth.

Sarah Mountain’s Raspberry Lychee Rose Love Heart Recipe

by High Tea Society on August 5, 2020

Raspberry Lychee Rose Love Heart

Cuisine

Serves 10 people

Equipment

Mixing machine with paddle attachment

Temperature probe

Hand blender

Prep time

1h 0m

Cook Time

1h 20m

The sweetest little cake love heart. Consisting of a raspberry lychee rose cremeux covered in raspberry glaze served on a shortbread biscuit. This delicate creation is sure to impress at your next High Tea at Home.

The Langham Sydney’s Oreo & Dark Chocolate Tart Recipe

by High Tea Society on April 7, 2020

Oreo & Dark Chocolate Tart Recipe

Cuisine

Serves 9 tarts

Equipment

9 inch tart pan

Food processor

This delicious and easy to make Oreo & Dark Chocolate Tart recipe is from Afternoon Tea at The Langham, Sydney.

The Robertson Hotel’s Almond Raspberry Chocolate Bites Recipe

by High Tea Society on December 29, 2019

Almond Raspberry Chocolate Bites

Cuisine

Serves 15 people

Equipment

Kitchenaid mixer with creaming attachment

Prep time

1h 30m

Cook Time

15m

This Almond Raspberry Chocolate Bites Recipe is a feature of the High Tea at The Robertson Hotel in the NSW Southern Highlands. This recipe can now feature in your own High Tea at home.

Chocolate Crunch Bar Recipe

by High Tea Society on February 20, 2018

Chocolate Crunch Bars

Cuisine

Serves 40 bars

Prep time

25m

Chocolate Crunch Bar recipe from Shlomi Palensya, the Pastry Chef at The Park Hyatt Sydney.

Recipe cuisine: Petit Fours