Nyangbo Russian Earl Grey Custard

A decadent dessert in time for the holiday season. This recipe by Pastry Chef Angèle Racicot and Sous Chef Joris Larigaldie at Manoir Hovey, the five-star historical auberge just outside of Montréal, combines fragrant TEALEAVES Russian Earl Grey with Nyangbo chocolate.

Imparting the spicy fragrance of bergamot and bright taste of Ceylon in a lush custard cream, the dessert is completed by an accompaniment of delicate meringue, dotted by cacao nibs for subtle texture. Don’t be fooled by the deceptively short and simple ingredient list— this recipe is one to keep in the back pocket for those special occasions.

Nyangbo Chocolate & Russian Earl Grey Custard Cream

Serves 1


  • 75 Millilitres
  • 150 Grams
  • 1 Pinch
  • 3 Grams
  • 1350 Grams
    Cream 35%
  • 1.5 Sheet
  • 560 Grams
    Nyangbo Dark Chocolate
  • 4 Tablespoons
    TEALEAVES Russian Earl Grey (Master Blend No. 3501)


  1. Bring water, glucose and sugar to boil.

  2. Add the agar while constantly whisking.

  3. Add the liquid cream (at air temperature, or warm it up a little in the microwave), then bring it to a boil.

  4. Remove liquid from stove, then add the soaked gelatin sheet while whisking.

  5. Still off the stove, add the Russian Earl Grey and let infuse for 5 minutes.

  6. Pour the mix over chocolate, through a sieve.

  7. With help of a mixer, homogenize your mixture.

  8. Pour into circular pans lined with baking paper.

  9. Store in cold place for at least 2 hours.

Cacao Nibs Meringue

Serves 1


  • 200 Grams
    Egg Whites
  • 200 Grams
  • 1 Pinch
  • 75 Grams
    Cacao Nibs
  • Zest from 1 Orange


  1. Gently whip egg whites to a light mousse.

  2. While whipping, add in the sugar slowly, 3 times.

  3. When your whites are firm enough to form stable peaks, add the cacao nibs and zest from one orange.

  4. With help of a spatula, spread your meringue to 2-3 mm thickness.

  5. Let dry in oven at low temperature, 60-80°C, for 4 hours.

Tea in recipe


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