A Stillness of Silk and Spice

(Masala Chai, Dulcey, Grieß, Mango, Cacao)

Dulcey–Masala Chai Grießflammerie

with mango coulis, chocolate sorbet on cacao nib crumble, and caramelised sweet bread tuile
Yield: Approx. 8 to 10 portions

Introduction

This dessert is not composed for theatre. It is composed for pause.

A gently spiced Grießflammerie, steeped in Assam tea and masala chai, softened with Dulcey chocolate, and lifted by a fold of cream, sits at the center. Around it, a thread of fresh mango coulis brings light and clarity. A small quenelle of dark chocolate sorbet, placed over cacao nib crumble, grounds the dish with cold depth, bitter crunch, and quiet precision. Leaning quietly is a caramelised sweet bread tuile, crisp like memory, sweet like restraint.

Nothing is there by accident. Every note — warmth, spice, coolness, crispness — is composed not for effect, but for balance. It is a dessert that does not interrupt. It invites you back to yourself.

Dulcey–Masala Chai Grießflammerie

Ingredient Quantity (g)

Whole milk 500

Heavy cream (liquid) 200

Dulcey chocolate 208

Sugar 104

Fine semolina 125

Egg yolks 100

Masala chai spice blend 10

Assam tea (loose leaf) 5

Fine sea salt 3.7

Gelatine sheets (200 bloom)⁴ 10

Whipped cream (soft peaks) 212

Method

  1. Infuse the Milk and Cream
    In a medium saucepan, combine milk and cream. Bring to a gentle simmer, then remove from heat. Stir in masala chai spice blend and Assam tea. Cover and let steep undisturbed for 12 to 15 minutes. Strain through a fine sieve or muslin. Reweigh the liquid. You should have 700 g. If less, top up gently with fresh milk.

  2. Cook the Base
    Return the infused liquid to low heat. Stir in sugar and sea salt. While whisking continuously, slowly rain in the semolina. Keep whisking as it thickens. Cook for 5 to 6 minutes until the texture resembles soft polenta. It should be thick but pourable, smooth but with a slight grain.

  3. Finish the Custard
    In a bowl, whisk the egg yolks. Temper with a ladle of the hot base, then pour back into the pot. Stir gently over low heat for 1 to 2 minutes. Do not boil. Remove from heat. Add pre-soaked gelatine and stir to melt completely. Add chopped Dulcey chocolate and mix until glossy and fully incorporated. Let cool to 30 to 35°C. Do not exceed this temperature or the whipped cream will collapse.

  4. Fold in Whipped Cream
    Fold the softly whipped cream into the cooled custard in three additions. Work gently with a rubber spatula until smooth and mousse-like. Spoon or pipe into verrines, moulds, or plated rings. Cover and chill for at least 4 hours, preferably overnight.

Mango Coulis (Fresh and Tart)

Ingredient Quantity (g)

Ripe mango (peeled) 300

Lime juice (fresh) 15

Sugar (to taste) 20 to 40

Fine sea salt 1 pinch

Method

  1. Blend ripe mango until smooth. If desired, pass through a fine sieve for an ultra-silky finish.

  2. Add fresh lime juice, sugar to balance acidity, and a pinch of salt to brighten. Chill before use. The coulis should be tart-forward, fresh, and slightly tropical.

Chocolate Sorbet

Ingredient Quantity (g)

Water 870

Sugar 160

Trimoline¹ 50

Glucose 35

Cacao powder 50

Dark chocolate 175

Super Neutrose² 10

Method

  1. In a saucepan, combine water, sugar, trimoline, glucose, cacao powder, and Super Neutrose. Whisk to combine.

  2. Bring the mixture to 85°C. Remove from heat and add the chopped dark chocolate. Blend with an immersion blender until completely smooth and emulsified.

  3. Cool rapidly and let mature in the fridge for 12 hours. Churn in sorbet machine until set. Store in freezer, covered.

Caramelised Sweet Bread Tuile

Ingredient Quantity (g)

Day-old brioche or milk bread slices

Butter (melted) 30 to 40

Fine sugar As needed

Fine grounded earl Grey tea powder³ A whisper

Method

  1. Trim the crusts and slice the bread paper-thin.

  2. Brush both sides with butter. Dust lightly with sugar and fine grounded earl Grey tea powder.

  3. Press between trays and bake at 160°C for 12 to 16 minutes until golden and crisp.

  4. Cool fully. Store airtight.

Cacao Nib Crumble

Ingredient Quantity (g)

Milk 40

Butter 100

Glucose 40

Cacao powder 10

Sugar 120

Pectin NH 2.5

Cacao nibs 120

Method

  1. Combine sugar, cacao powder, pectin, and cacao nibs in a mixing bowl. Stir thoroughly.

  2. Bring milk, butter, and glucose to a simmer. Pour over dry ingredients and mix well.

  3. Spread thinly onto a silpat-lined tray. Bake at 160°C, fan off, for 18 to 22 minutes until firm and deep in color.

  4. Cool, then break into fine crumble. Store airtight.

Final Plating

  • Unmould or spoon the Grießflammerie at center.

  • Add a brushstroke of mango coulis to one side.

  • Spoon a bed of cacao nib crumble on the opposite side.

  • Place a small quenelle of chocolate sorbet directly atop the crumble.

  • Lean one caramelised sweet bread tuile with quiet elegance.

Serve cold. Let the textures meet in silence. The warmth, the spice, the freeze, the crunch. A dessert composed for stillness.

Notes

¹ Trimoline is invert sugar (a mix of glucose and fructose) that enhances smoothness, retains moisture, and prevents crystallisation in sorbets.
² Super Neutrose is a stabiliser used in frozen desserts. It helps improve texture, reduce iciness, and extend shelf life.
³ A whisper = approx. 0.3 to 0.5 g or a light dusting, just enough for aroma, not assertiveness.
⁴ 200 Bloom gelatin is gold-grade leaf gelatin. Approx. 2 g per sheet yields a firm, clean set without flavour distortion.