East Frisian Tea Cream

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Soak 3 sheets of gelatine. Brew the tea with 1/8 liter of boiling water, let it steep, then remove 50 ml of the liquid.
Mix the sugar and egg yolks together until frothy. Bring the milk, 50 g cream, tea and vanilla pulp to the boil, remove from the stove, add the egg yolk mixture, stir, put on the stove and stir until the cream is almost boiling, then remove the saucepan from the stove immediately. Pour the soaked gelatine into the warm cream, stir, chill. Beat the rest of the cream until stiff. When the cream has set on the sides, fold in the whipped cream.
Drain the raisins, carefully add half of them to the mixture. Pour into a bowl and chill. After 20 minutes, pour the second half of the raisins over the cooled cream.
Soak the last sheet of gelatine and dissolve it in the warmed rum, pour over the raisins and chill until serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.