9th November 2023

JING X Chef Jack Rawlings

Introducing Jack’s Christmas White Chocolate & Ginger Mousse Recipe With Festive Toppings.

Chef Jack Rawlings, Masterchef's youngest quarterfinalist.

This Christmas, we have partnered with Senior Sous Chef and the youngest MasterChef quarterfinalist, Jack Rawlings, to create a unique Christmas Red Dragon pairing recipe.

Jack enjoys taking humble and otherwise discarded ingredients and elevating them to the best they can possibly be. Inspired by his wife he also incorporates Nordic and Swedish influences.

The collaboration aims to explore the diverse and complex flavour notes found in Red Dragon tea and their potential to be paired with an elevated recipe which you can explore and experiment with at home. If you’re a home cook, this is a perfect dessert recipe for you to try, as it's all prepared and can be stored in the freezer for up to 24 hours before serving.

“When I was planning this dessert, I was tasting all the amazing flavour profiles from the Red Dragon tea, such as the malt, lychee and raspberry and thought that there was no better way than creating a frozen dessert that extenuates all those flavours to pair with it. Something a little bit special that can be pre-made on Christmas Eve and simply pulled out of the freezer and finished just before serving on Christmas day…”

Meet our award winners:

Best served alongside Red Dragon loose leaf tea.

Jack’s Christmas White Chocolate & Ginger Mousse Recipe With Festive Toppings

3 Star award winner JING Assam Breakfast Loose Leaf

Enjoy with a cup of JING Red Dragon.

For this pairing, we suggest using an equal combination of girolle, chanterelle, and shiitake mushrooms cooked in a little butter with no or a light seasoning. Mushrooms are typically strong in umami with some vegetal flavours and a little sappiness.

Organic Jade Sword™ – is an exceptional green tea bursting with sweet, spring-fresh flavour. The umami qualities of the mushrooms perfectly complement the umami character in the tea, whilst accentuating Jade Sword's TM subtle sweetness. This creates a refreshing contrast and a beautifully soft mouthfeel.

Yellow Gold – is a sumptuous Chinese oolong with floral notes of meadow grass, linseed, and golden syrup that is highlighted by the umami flavour of the mushrooms. The infusion renders a full-bodied sweetness, countering the savoury mushrooms and rich egg yolk.

Serves 4

Ingredients you will need:

Mousse (made the day before)

4 Pieces Stem ginger in syrup

200ml Whipping cream 30% fat for whipping – any higher than 30% you run the risk of splitting the mix

275ml Whipping cream 30% fat for heating

200g Good quality white chocolate pieces

1 tbsp Muscovado sugar

1 Pinch salt

Coconut Meringue (made the day before)

100g Sugar

50ml water
50g Egg white
50g Whipping cream
5g Gelatine leaves – Jack recommends Dr.Oetker Platinum
330g Coconut yoghurt
1 tbsp Lychee liqueur
150g Whipping cream

Toppings
1 Clementine
150g Raspberries
12 Flakes of dried coconut
12 Leaves of apple marigold – Jack recommends Nurtured in Norfolk

Drying – After the desired oxidation level is achieved, the leaves are carefully dried to remove any remaining moisture. This helps stabilize the tea and prepares it for packaging and storage

Get together with friends over a cup of tea infused in our Two Cup Teapot Set.

Tea & Mince Pies Tea Pairings

With Ali Shan or Red Dragon.

2 Star award winner JING Jasmine Silver Needle Loose Leaf

Enjoy with a cup of JING Red Dragon.

As a welcome treat for a quick catch-up try pairing mince pies with Ali Shan or Red Dragon. The pairing creates a harmonious blend of sweet and savoury, with tea's nuanced flavours complementing the rich, fruity notes of the minced pies.

Ali Shan – the unmistakable creamy sweetness of this oolong tea is accentuated by the buttery shortcrust pastry of the mince pies, giving an extremely satisfying mouthfeel. The tea also has subtle stone fruit notes that complement the dried fruit in the mincemeat.

Red Dragon – a JING favourite, this enticing black tea is multi-layered with flavours of lychee and raspberry that pair beautifully with the sweet, spiced fruit filling in the mince pies. The depth of flavours and textures in the tea balance the intensity and richness of this Christmas favourite.

Instructions:

Pre-prepare your optional toppings:

Place an unpeeled clementine and the raspberries in the freezer overnight. These will be used to top the dessert on Christmas day.

Preheat your oven to 180°c. Cut the crusts off 4 malt loaf slices and dice them into small cubes. Place on a tray which has been lined with greaseproof paper and cook for 10 minutes until crispy. Allow to cool and store in a container for Christmas day.

Pre-prepare the mousse

For the mousse, preheat oven to 150°c and line a tray with greaseproof paper. Spread 200g of chocolate pieces on the tray and cook for 15 minutes or until caramelised.

While this is in the oven, in a small pan, add your 75ml cream, sugar and salt and warm it on a medium heat until it comes to the boil and then take it off the heat.

In a bowl, add your caramelised chocolate and pour over your boiled cream. Mix until smooth.

In a separate bowl, whip the 200ml of cream until semi-soft peaks. Then whisk in your chocolate mix until fully incorporated.

Chop your 4 ginger pieces to a small dice and add these equally to your 4 cups.

Distribute the whipped chocolate mix evenly between each cup. Place on a flat surface in the freezer overnight.

Pre-prepare the meringue

Make an Italian meringue by melting the water and sugar in a small pan until the temperature reaches 121°c.

While the pan is reaching this temperature whip the egg whites until frothy. Proceed to whip the egg whites whilst slowly drizzling in the sugar syrup. Continue to whisk the mix until it cools and is shiny with stiff peaks.

In a new bowl, mix your coconut yoghurt and lychee liqueur.

In a container of cold water, submerge your gelatine leaves for 5 minutes.

While waiting for the gelatine to soften, add your 50g of cream to a small pan and heat on a medium heat. Squeeze your gelatine leave of excess water and add this to the warm cream and stir until melted.

Add this mix to your bowl of coconut & lychee yoghurt.

In a new bowl, whip your 150g of cream to soft peaks. Fold this plus your meringue into your coconut mix and add this to a piping bag and place in the fridge overnight.

To serve:

On Christmas day when it’s time for dessert, pull out your desserts from the freezer and pipe your coconut meringue on top.

Top with crispy malt loaf and coconut flakes.

From the freezer, take out your raspberries and crush them with your fingers into individual seeds and sprinkle on top of the dessert.

Grate your frozen Clementine zest over the top of the dessert.

Finish with apple marigold leaf.

Mr Luo – producer of our Phoenix Honey Orchid in Guangdong, China

Our Chai is delicious both with or without milk.

About Jack

Jack Rawlings was born in Enfield, North London and growing up around food, he has always had a passion for cooking. His father was a chef in various central London fine dining restaurants, and his mother was a manager for a large hospitality company.

At the age of 15, Jack undertook work experience with his father and immediately fell in love with the industry. He then found himself work experience in a local Italian family-run restaurant whilst enrolling at catering college During his time at college and into his professional career he performed work experience at various Michelin-Starred restaurants and entered many different cookery competitions. A top highlight being in the professional MasterChef kitchen at the tender age of 20 – and making it through as the youngest ever quarterfinalist.

“I really enjoy working with seasonal produce and try to use everything from an ingredient that some may discard, from the tops of a carrot to the less desirable cuts of meat. Trying not to waste anything whilst maximising the flavour. I am inspired by the cleanliness of Scandinavian flavours things that may look simple but pack a punch when it comes to flavour.”

Jack is currently a Senior Sous Chef at a fine dining establishment with its own rooftop garden in central London, focusing on fresh and seasonal British produce. You can find more of Jack’s work on Instagram @jack_rawlings.

Gingerbread loaf paired with Chai

Classic gingerbread is rich and spicy. A classic staple for festive celebrations. Preparing this recipe with friends or family could be a fun and interactive experience and best enjoyed with our Chai tea for an aromatically spiced experience.

JING Chai – is a comforting blend of natural spices inspired by the streets of Kolkata with malty and rich Assam black tea. Cinnamon, ginger, and cardamom beautifully echo the spices found in gingerbread. This pairing provides a warming, uplifting finish – perfect to share over the festive season.

How To Make A Gingerbread Loaf. Our Easy Recipe:

Servings: 8-10 slices

Ingredients:

180g all-purpose flour
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
115g unsalted butter, softened
100g granulated sugar
·160g molasses
1 large egg
120ml hot water

Instructions:

Preheat your oven to 350°F (180°C). Grease and flour a 9x5-inch (23x13 cm) loaf pan.

Mix dry ingredients. In a bowl, sift together the flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, baking powder, and salt. Set aside.

In another bowl, cream the softened butter and granulated sugar together until light and fluffy.

Beat in the molasses and egg until well combined.

Gradually fold the dry mixture into the wet mixture. Mix until well combined.

Add Hot Water. Stir in the hot water until the batter is smooth.

Pour the gingerbread batter into the prepared loaf pan and smooth the top.

Bake in the preheated oven for 45-50 minutes, insert a toothpick into the center comes out clean.

Allow the gingerbread loaf to cool in the pan for about 10 minutes.

Transfer it to a wire rack to cool completely. Option to garnish with almonds and dried fruit.

Mr Luo – producer of our Phoenix Honey Orchid in Guangdong, China.

DISCOVER OUR DRAGON WELL TEAS

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1 Star award winner JING English Breakfast Tea Bags

DISCOVER OUR DRAGON WELL TEAS

Our Organic Ceremonial Matcha is traditionally stone milled.

Organic Ceremonial Matcha

Our Organic Ceremonial Matcha is traditionally stone milled and is produced by Tea Maker Kenji Tofuku in the verdant single garden of Kirishima Chuou Garden, Kagoshima, Japan to organic practices.

What the judges said:

“The colour is beautifully vivid. The nose is delicate with lots of fresh grass. Whilst the texture is quite thin, the flavour is elegant, with gorgeous acidity and a light but lengthy finish. We loved how refined and restrained this was.”

1 Star award winner JING Organic Ceremonial Matcha Loose Leaf.

We use only the freshest buds of chamomile.

Chamomile Tea Bags

Our Chamomile Tea Bags aromatic flavour and soothing experience shone through. Sourced from only the freshest buds of chamomile, this tea ensures a calming and comforting tea experience.

What the judges said:

“This is a simple, fresh and floral tea, the ultimate calming herbal infusion. It does exactly what it says it does, clear, authentic and brightly soothing. Unlike many chamomile teas it seems to stimulate your saliva glands rather than leave you with a dry mouth – this may well be a tribute to the freshness of the flowers.”

1 Star award winner JING Chamomile Tea Bags.

Our Peppermint is naturally dried to bring out its essential oils.

Peppermint Tea Bags

Our Peppermint Tea Bags have also been recognized for their invigorating and refreshing taste. Made from pure peppermint leaves, this tea is a perfect choice for those seeking a vibrant herbal infusion.

What the judges said:

“This minty infusion is fresh tasting and clean on the palate and has good length of flavour. With a menthol aroma this brew reflects the care that has been taken over processing this product.”

1 Star award winner JING Peppermint Tea Bags.

Our Peppermint is naturally dried to bring out its essential oils.

How the awards are judged

The rigorous judging process involves a panel of selected chefs, cooks, buyers, retailers, restaurateurs, food critics, and writers who blind taste each product with meticulous attention to detail.

What do the Great Taste stars mean?

The Great Taste Awards, the largest and most trusted food & drink accreditation scheme, has long been a beacon of culinary excellence. Fostering a platform that supports and promotes food & drink producers, it provides buyers and food enthusiasts in the UK and beyond with trustworthy recommendations for exquisite tasting food.

You can find our new award winners online, as well as some newly starred products at incredible partners all over the world from Gails to Cathay to the Savoy...