What's for dessert? Our marmots share their recipe ideas with you. enjoy until the last bite!
Discover 3 desserts to prepare with our 100% plant-based infusions and no added flavors.
Easy recipe for a delicious green tea pastry ! Here, we favored a Mint Green Tea , but if you are not a fan of mint, you can use plain green tea .
Ingredients for about thirty mint tea madeleines
200g butter - 4 eggs - 200g caster sugar - 200g flour
- ½ sachet of baking powder - 1 sachet of Menth'Olé tea .
To the stoves!
- Melt the butter, add the eggs to a bowl and mix everything together.
- Add the sugar and continue stirring until the mixture is creamy. Then add the flour, half a sachet of yeast, and melted butter.
- Brew the green tea with mint and add 1 tablespoon to the mixture.
- Cover the mixture and let it rest in the refrigerator for a good hour. Preheat the oven to 200°C.
- Butter madeleine baking sheets and pour the rested batter into them. Bake for 10 minutes, then remove the sheet from the oven and let cool to your liking. Remove the madeleines from the molds.
Mint Green TeaThese summery, tiramisu-style verrines add a floral touch to the menu. Lemon verbena delicately perfumes this light dessert recipe.
Ingredients for 4 to 6 peach-verbena verrines
4 to 5 bags of 100% verbena herbal tea - 25 cl of whole whipping cream - 2 eggs - 250g of mascarpone - 4 yellow peaches in syrup - 12 sponge fingers - 20g of brown sugar
To the stoves!
- Heat the cream for 2 minutes. Remove from heat and let the tea bags steep for 30 minutes.
- Place the cooled mixture in the refrigerator for 1 hour.
- Meanwhile, beat the egg yolks with the sugar and mascarpone.
Take the cream out of the refrigerator and filter it.
- Beat the egg whites until stiff, add them to the mascarpone mixture, then to the infused cream.
- Dip the biscuits into the peach juice and cut them into 4 to 8 pieces.
- Form layers in the verrines: biscuits, cream and peaches.
- Place your peach-verbena verrines in the refrigerator.
Ingredients for 4 people
2 white or yellow nectarines - 2 peaches - 2 bananas - 10 cl of water - 1 piece of ginger - 100g of brown sugar - the juice of half a lemon
To the stoves!
- Start by peeling all the fruit.
- Then pit the peaches and nectarines.
- Using a knife, cut them into eight wedges or slices and place the fruit pieces in a dish.
- Peel the ginger root and grate about a tablespoon.
- In a saucepan, mix the sugar, water, grated ginger and the juice of half a lemon to obtain a syrup.
- Bring to a boil for 10 minutes, turn off the heat, cover and let the syrup cool to infuse.
- Pour this cold syrup over the fruit segments and mix gently so as not to damage them.
- Place everything in the refrigerator for a few hours so that the fruit soaks up the flavored syrup.
Enjoy this invigorating fresh salad with grated ginger.
Discover our ginger infusion
