Pastry chef and culinary educator Robert Wemischner, adds complex wonderful flavors of Rangsaa tea to the popular Créme Anglaise in this vibrant Rangsaa Insignia Tea Créme Anglaise recipe, that finds it’s use in versatile desserts. Thank you Robert Wemischner for creating this wonderful recipe and sharing the Rangsaa love.
Yield: approximately 1 cup
1 generous tbsp Rangsaa Insignia
240 ml whole milk
3 egg yolks from large eggs
50 gms granulated sugar
Place the milk and tea in a heavy saucepan and simmer for 5 minutes. Once ready, remove it from heat and let it stand for another 5 minutes. Pour through a fine-meshed sieve and set aside. While your mixture is getting done, whisk the egg yolks and sugar together until the sugar dissolves and the mixture has lightened in color. In a clean saucepan, reheat the infused milk to the simmer. Pour gradually over the egg yolks and sugar mixture, stirring to combine. Return that mixture to the saucepan and cook until it thickens enough to coat the back of a spoon (180 degrees F.) Do not overcook or the mixture will curdle. Once thickened pour it through a fine-meshed sieve into a bowl set over ice water. Stir to cool quickly. Store in an airtight container refrigerated for up to 2 days.
As the basis for an ice cream, as a dipping sauce for brownies or other rich cookies or bars, as a sauce over the ice cream of your choice, as a plating sauce for a seasonal fruit tart or as a pour over fresh berries.
Check out the original recipe here.
Find a fancy cookie jar for these sweet, crunchy, spicy oatmeal cookies made with whole-wheat flour. The use of tea-infused butter as an element makes them unique and adds flavors that will surprise your palate. It’s a quick recipe and yields about 15 cookies.
1 1/2 cup wheat flour
3 tsp Rangsaa Insignia
1 cup rolled oats
1 tsp baking powder
1/2 cup vegetable oil
1/4 tsp cinnamon powder
2/3 cup brown sugar
1 tsp vanilla extract
1/2 tsp cinnamon powder
1/2 cup pistachios
1 cup butter
Start by making your rangsaa infused butter. Heat the butter in a saucepan. Once liquid, add the tea and let it infuse in the butter on low heat for about 5 mins. Then cover the saucepan and let the mixture sit for 20 mins.
While your butter is getting ready, preheat oven to 350 degrees. In a medium bowl mix all the other ingredients and add clear butter. To separate the butter in the saucepan, pour the mixture through a fine sieve, pressing hard on the tea and then keep it aside. A quick tip here is that you can store the butter fried tea and use it later to flavor your rice. Tastes delicious!
Mix all the ingredients well until your cookie dough is well blended. Using two teaspoon dough per cookie, roll into balls, pressing gently on top. Place them on baking sheet about 1 1/2 inch apart. Bake for 20 mins until nicely brown. Once ready, serve fresh from the oven!
Need a good all-natural pre-workout jolt or a delicious post-workout recovery drink? Then, skip those chemical loaded energy drinks or refined juices in bottles and tetra packs and prepare your own fresh, all natural, and truly nourishing sports drink with Rangsaa Elevate!
2 tsp Rangsaa Elevate
1/2 cup pomegranate
1 tsp lemon juice
5 basil leaves
Brew 2 tsp Rangsaa Elevate in 400 ml, pre-boiled water (100C) for 10 minutes. While your tea is brewing, slice your kiwi in small quarters and add it to mason jar along with pomegranate seeds , basil leaves and lemon juice. Once tea is ready, top the jar with tea and stir for few seconds. Your drink is ready!
With fistful of almonds for that complete boost.
Mixing fruity, herbal teas and alcohol is the trendiest flavor adored by mixologists. It’s fun, exciting and addictive. Try the delectable blend of great flavors in this fashionably refreshing Rangsaa cocktail, which is rich in polyphenols and antioxidants, that help protect your ticker.
1 tsp Rangsaa Levitate
1/2 cup fresh pomegranate juice
40 ml vodka
This cocktail infuses pomegranate juice with surprising flavors of tea. Start by making the tea concoction. Brew 1 tsp Rangsaa levitate in 1/2 cup pre-boiled water for 30 minutes.To enhance the flavors of the martini, refrigerate the brewed tea for 3-4 hours before you make your drink. While your tea is brewing squeeze out some fresh pomegranate juice and keep aside.
Before you make your drink, first run a lime wedge around the outside of the rim of your glass and roll it in salt. To make your drink, combine vodka, pomegranate juice, tea concoction and juice of one lemon in a cocktail shaker over ice, and shake. Pour into a chilled cocktail glass and enjoy this beauty.
With your health conscious friends.
This is a no muss, no fuss tea infused jam recipe for everyone out there who loves jam, but avoids it for health concerns. Slather this delicious awesomeness on your toast, top it on pancakes, have it with scones, use it as an ice cream topping or pack it in a fancy jar and make it an elegant gift for the season – the possibilities are endless.
2 tsp Rangsaa Unwind
500 gm strawberries
100 gm blueberries
2 tbsp chia seeds
Chop the green ends off the strawberries and cut them in half. Place all the strawberries in a saucepan and allow them to cook for about five minutes, until they are nice and soft.
Add 100 ml water and bring to boil. Add tea and cook for 5 mins. At this point mash the berries with a potato masher until the mix is quite smooth. Then add the chia seeds and blueberries and allow the mix to cook for 20 minutes on a low heat. Stir it occasionally.
Remove the jam from heat and place it in a bowl and let it cool. Store the jam in an air‑tight container in the fridge for up to a week and ENJOY!
Here’s an appetizing, refreshing and flavorful fish kebabs recipe that will help you sneak a little extra goodness into your day.
500 gms white fish fillet
3 tsp Rangsaa Insignia
1/4 cup cornflour
1/2 cup butter
1 inch ginger
4 cloves garlic
3 spring onions
2 green chillies
1/4 tsp pepper
1 egg white
1 tsp salt
What you need to jump start this recipe is tea infused butter. In a saucepan heat the butter and add tea. Heat the mixture on low heat for 5 minutes. Remove the pan from heat and let it stand for 15 minutes. Press the tea nicely on the side and remove from butter. (Quick tip- you can store the tea and use it later to flavor your rice and stews.)
While your butter is infusing with tea, you can prep for rest of the recipe.
Add fish, ginger, garlic, cornflour, egg, salt and pepper in a food processor and blend into paste. Add finely chopped spring onions and green chillies, and mix them well in the paste. Once the saucepan mentioned above is cool, add the fish paste to it and mix well so the flavors of the tea-butter are evenly absorbed. Divide the mix into 8 equal parts. Use wet hands to shape portions into patties and place on a plate.
Heat oil in a large frying pan over high heat. Reduce heat to medium. Add the kebabs and cook for 2 minutes each side, or until light brown and cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining kebabs, reheating pan between batches.
As snacks, light main course or starter, with thai chilli sauce.
In the history of alcohol drinking, there’s never been a better time to get your mojo on with “healthy” cocktails. Bartenders, inspired by the juice bars and farm-to-table trend, are mixing up delicious drinks with all natural ingredients. Here’s a Rangsaa recipe that maintains your muscle and tissue health, while you enjoy an awesome drink!
1 tsp Rangsaa Maximus
30 ml Absolut Vodka
1/2 cup crushed ice
1/2 cup sliced pineapple
Start by making the cold brew. Infuse one tsp of Rangsaa Maximus in 200 ml pre-boiled water for 10 minutes. Once cool, refrigerate the mix for an hour. When ready, first run a lime wedge around the outside of the rim of your glass and roll it in salt. Then, fill half the glass with crushed ice, add pineapple and top it with tea. Stir well. Your drink is ready!
Any time when you want a drink with a total body boost.