Kyle’s Russian High Tea

Kyle's Russian Inspired High Tea

Recipe by Kyle Haytread
See more of Kyle’s creations:

Borscht (Russian beetroot soup served chilled)

4 medium sized beetroot
1 clove of garlic
100 ml of cream
1 medium sized cucumber
50 ml of creme fraiche
1 tsp. of sugar
450 ml cold water


  1. Peel and dice the beetroot and place onto a baking tray.
  2. Cover with olive oil and roast in the oven for 1 hour or until soft with a bit of colour.
  3. Remove from the oven and set aside to cool completely.
  4. Place all ingredients into a Thermomix blender and blend until smooth. It isn’t necessary to strain the soup – one wants a little added texture.
  5. Garnish with freshly chopped herbs and a small amount of plain creme fraiche.
  6. Season with sea salt and freshly cracked black pepper.

White Chocolate and Peppermint Crisp Mousse Shots with Fruit Caviar

50 grams of white chocolate
2 whole eggs
75 grams castor sugar
4 leaves of gelatine Argent
250ml of cream (lightly whipped)
1 bar of peppermint crips chocolate


  1. In a saucepan on a double boiler, melt the white chocolate.
  2. Separately whisk together the egg yolks and sugar until the mixture doubles in volume.
  3. Soften the gelatine in a little water and add to the warm chocolate mixture ensuring the gelatine melts completely.
  4. Combine the chocolate and egg/sugar mixture and gently fold in the whipped cream.
  5. Pour into shot glasses and set in the fridge for two to three hours.
  6. Garnish with finely chopped peppermint crisp chocolate and fruit caviar (Brand – Christine Le Tennier).

Russian Cheesecake Cake Pops

200grams of cream cheese
55 grams of castor sugar
90 ml of pouring cream
Pinch of cinnamon
30 grams of roasted pistachio nuts, finely chopped
6 whole eggs
75 grams of red glace cherries, roughly chopped


  1. Mix together the cream cheese, castor sugar, cinnamon spice.
  2. Once combined add the eggs one by one.
  3. Add the pouring cream.
  4. Transfer the mixture into a baking pan and bake at 160 degrees celcius for 40 to 45 minutes.
  5. Allow to cool and place into the fridge overnight to set.

To assemble the cake pops:

  1. Place the baked  and set cheesecake mixture into a mixing bowl and fold in the glace cherries and pistachio nuts.
  2. Mould the mixture into evenly sized balls and insert a cake pop stick.
  3. Melt 2 cups of white or dark chocolate over a double boiler and coat each cheesecake ball in the melted chocolate mixture.
  4. Place onto a baking tray lined with parchment paper and then into the fridge, allowing the chocolate to firm and set.
  5. Serve immediately.