East Frisian Tea Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 sheets gelatin
- 4 tablespoon tea, black
- 100 g suar
- 3 egg yolks
- 100 ml milk
- 250 g cream
- 0.5 ½ vanilla pod (s)
- 1 glass raisins in rum
Print Recipe
Pin Recipe 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.
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