Quince Cheese Swan

Swans are delightful small pastries to eat either as savoury or sweet and they look incredibly appealing.

 

Ingredients

Meda Watte Choux Pasty shells and neck

270 g Chevre (soft goat) cheese

25 g quince paste

Springtime Fragrant Oolong Tea Jelly

Method

Cut the top of the shell and divide in two, place 5 gram Springtime Fragrant Oolong Tea jelly in the bottom of the pastry shell. Mix cheese and quince together until soft. Add 35 gram Springtime Fragrant Oolong Tea and mix evenly. Pass through a fine sieve and pipe 15 gram cheese mixture on top of the jelly. Place the neck and the wings on the cheese.

Meda Watte Choux Paste

Ingredients

500 g hot water

250 g unsalted butter

300 g plain flour

500 g eggs

3 Dilmah Meda Watte tea bags (6g)

Method

Pour hot water over the tea bags and leave for 3 minutes. Discard tea bags and pour tea into a cooking pot with butter. Bring to the boil and mix in the plain flour. Keep stirring until it is evenly blended and all flour is absorbed. Take the pot off the heat add eggs gradually until a smooth and lightly shiny mixture is achieved

Pipe mixture onto lightly greased trays and bake in a fan forced oven on 180º C approx 15 min.

Springtime Fragrant Oolong Tea Jelly

Ingredients

750 ml hot water

90 g caster sugar

10 Dilmah Springtime Fragrant Oolong Tea bags (20g)

10 gelatine leaves (20g)

Method

Place gelatine leaves in a bowl with cold water. Soak tea bags in the hot water with sugar for 5 minutes and discard the used tea bags. Squeeze the water off the gelatine leaves and add to the warm tea. Mix well and pour into closed containers. Store in the fridge until the jelly is set.

Note: Pipe any preferred filling into the pastry shells perhaps cherries, custard and cream for dessert.