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.
Food chemistry tells us that fat is a carrier of flavor to the palate. Here’s a quick recipe that works around this idea. Savor the burst of enticing flavors and goodness of butter in this elegant and delicious recipe, that gets done in about 30 minutes or less.
800 gms shrimps
3 tsp rangsaa elevate
1/8 cup unsalted butter
1/2 cup heavy cream
5 cloves garlic
1 tsp lemon juice
2 red chillies
Start by making the tea infused butter. Melt the butter in a saucepan until liquid. Add tea and heat the mixture for about 5 minutes on low heat setting. Remove from heat and allow it to stand for another 5 minutes. To separate the butter, 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!
To continue, heat the flavored butter in a wok on medium heat. Add chopped garlic and fry for few minutes. Add shrimps and cook stirring constantly for about 5 minutes. Season with salt, crushed pepper and red chillies and stir to evenly coat the shrimps. Add the cream, finely chopped parsley and cook over low heat for another few minutes until the sauce is thick, dry and consistent. You should smell wonderful aromas by now. Add lemon juice and your shrimps are done!
Hot french bread and red wine.
This recipe will be by far the most succulent, aromatic and flavorful whole chicken roast you will ever make. No kidding! The key to this awesome chicken is the process of soaking and marinating it with our signature herbal infusion from Rangsaa. The use of tea transforms the chicken completely, making it more wonderfully fragrant and unique. This fancy feast is super easy to make and will quickly become your family’s friday night favorite.
1 kg whole chicken
4 tsp Rangsaa Maximus
1/2 cup butter
1 tsp Pepper
1 tbsp coriander seeds
1 tbsp fennel seeds
6 garlic cloves
3 tbsp honey
1 tsp pepper
1. Start with making your tea sauce. Brew Rangsaa’s Maximus in 1 cup pre-boiled water for 15 minutes.
2. While tea is steeping, add coriander seeds, fennels seeds to a pan and toast them until the aromas are released.
3. Then add butter to the mixture and blend it all in on medium heat for 2-3 minutes, while adding tea sauce, garlic, honey, pepper and salt to the mixture, stirring until completely dissolved.
4. Put the chicken on 2 layered aluminium foil and stuff it’s cavity with the final herbaceous mixture and one sliced lemon. Be careful in sealing the chicken properly with the foil, so that the sauce doesn’t leak.
5. Marinate your chicken for 2 hours. Take it out of the fridge 30 minutes before it goes into the oven.
6. Preheat the over at 200 C and bake the chicken at 200 C for an hour. Then take out the chicken, open your foil bag, and remove the chicken from the sauce. Coat it’s skin with a mixture of salt and pepper, and glaze it with honey.
7. Put the chicken alone in the oven and bake it at 200 C for 15 minutes.
8. Voila! your outrageously aromatic chicken roast is ready. Allow it to rest for 5 minutes before serving.
Prep time – 20 minutes
Cooking time – 1 hr 30 mins
Suggested pairing – White wine
With the major shift in our lifestyles, diabetes has become one of the most common urban-modern diseases in the world. In the midst of our hectic schedules, it’s always better to have a sip of this wonder tea and give yourself a healthy boost – if you have diabetes or otherwise.
2 tsp whole leaf green tea
20 curry leaves
1 lemon sliced
1 inch ginger sliced
To make the herbal mixture, boil the curry leaves in water with cinnamon for about 6-7 minutes. On the side, add tea leaves and sliced ginger in your teapot. Once ready, pour the herbal mixture (90-95 C) in your pot and let it brew for 4-5 minutes. Add slices of lemon and serve.
With pomegranate or sliced apples!
Today is International Ice Tea Day and what could be better than enjoying it with refreshing watermelon ice tea. Beat the heat, invite your friends over and surprise them with this easy summer chiller!
(approx 6 glasses)
8 tsps Oolong tea
8 cups water
2 tbsps maple syrup
2 cups chopped watermelon
Juice of 3 lemons
Begin with making the tea base. Add leaves to pre-boiled water and let it brew for 6 minutes. Once cool, add watermelon, mint leaves and maple syrup to the mixture, stir well and chill it for an hour. When ready, add lemon juice to the mixture. Serve over ice.
When it’s too hot to handle!
The days are getting warmer and we are in dire need to have a reviving drink, especially on a Sunday afternoon. Try this chilled cocktail – a beautiful blend of tea, beer, lemon and herbs for a mellow-yellow-sunday refresher.
(approx 3 servings)
4 tsp Darjeeling Whole Leaf Tea
1 cinnamon stick
5 tsp honey
Depending on the servings, keep an approximation of one part tea and one part beer. To make the tea mixture, boil water with cinnamon for 5 minutes. Add tea leaves and honey to pre-boiled water, mix it and let it brew for 4 minutes. Once cool, refrigerate the mixture. To make the drinks, add juice of half lemon in each glass, add ice, tea mixture and top it with chilled beer. Garnish with lemon slices and mint leaves.
When fun, party and beer is on your mind!
‘Aam Papad Chai’ available at Chaayos, Delhi.
Check out my special ‘Aam Papad Chai’ recipe available at all Chaayos tea cafe outlets. You would enjoy it’s distinct taste because of mango and other ingredients. Lonely Planet recommends it as a must have tea, for all the tea lovers in Delhi.
1 tsp Whole leaf Black Tea
1/2 inch Aam Papad (dried mango)
Slice of Ginger
Slice of Lemon
Fresh Mint Leaves (Optional)
For a serving, add crushed ginger and a cardamom pod to boiling water and let it steep. Then, add organic leaf tea to pre-boiled water and let it brew for 3-4 minutes. In your cup, add Aam Papad, pour in the brewed tea and stir. Garnish it with mint leaves (approx 4-5) and a slice of lemon. Voila! your brew is ready.
As both Hot and Ice tea. If you like mangoes, this is the tea for you!