Imboolpittia Estate Silver Tips

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Black Tea

Exceptional Rose with French Vanilla

2g / 1 tea bag per serve - Mid morning, Afternoon

About this Tea: Elegant and sophisticated tea with a touch of romance

Tasting Note: Inspiringly aromatic with a medium bodied floral note, the flavour of rose with a hint of French vanilla combines with Ceylon Tea in a perfect embrace.

Water Temperature
Water Temp
Water Temperature
Brewing Time
3-5 min
The Pairing: Light cake, berry fruit, fruit tarts
How to serve this tea
Mint leaf, rose petal (garnish)
Do more with this tea
DTs  - Recipe Thumb

Rose with French Vanilla Turkish Delight

RECIPE BY Celebrity Chef Peter Kuruvita, Australia

10 green tiger prawns, peeled leaving tail intact, deveined

675g white sugar

300ml water

50g liquid glucose

75g corn flour

2 tablespoons water

8 gold strength gelatine leaves

1 tablespoon Dilmah Exceptional Rose with French Vanilla tea leaves, crushed finely

50ml rose water

6 drops red food colouring

½ cup pure icing sugar

½ cup corn flour, extra


Grease a 20cm square cake pan with oil and line base and sides with plastic wrap. Combine the sugar, water and glucose in a large saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, until syrup reaches 121°C (softball) on a candy thermometer. Meanwhile, combine cornflour and 2 tbs water in a small bowl. Soak gelatine in a small bowl of cold water until softened. Gently squeeze gelatine to remove water. Add to the sugar syrup and stir until gelatine dissolves. Add the cornflour mixture and stir until well combined. Add the Rose with French Vanilla tea leaves, rose water and red food colouring and stir to combine. Pour into the prepared pan. Place in the fridge for 3 hours or until firm to the touch and set. Sift icing sugar and extra corn flour together in a large bowl. Dust a clean work surface with icing sugar mixture. Turn Turkish delight onto icing sugar. Use a sharp knife to cut into squares and toss into remaining icing sugar mixture to coat.