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PrintTEA CREAM
Serves :
4
Preparation Time :
Preparation Method :
- Put the tea and the milk into a saucepan and bring slowly to the boil. Remove from the heat and leave to infuse for 10-15 minutes.
- Beat the egg yolks with the sugar, then strain in the milk and mix well.
- Sprinkle the gelatine over water in a small bowl and leave to soak for 5 minutes.
- Place the bowl over a pan of simmering water and stir until dissolved.
- Stir into the tea mixture. Whip the cream until it just holds its shape, then fold in. Finally whisk the egg whites until stiff and fold in.
- Pour into a dampened mould and refrigerate for 2-3 hours, until set.
- Turn out and decorate with fresh fruit. Serve with crisp biscuits.
INGREDIENTS
- 15 grams loose aromatic tea, such as Earl Grey,
- Jasmine or lapsang souchong
- 300 ml fresh milk
- 2 eggs, separated
- 30 ml sugar
- 15 ml gelatine
- 150 ml fresh double cream
- Fresh fruit, to decorate
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