Frisian Tea Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 1 min |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 ml tea, strong black East Frisian tea
- 1 point gelatine, ground (corresponds to 6 sheets)
- 2 tablespoon sugar
- 2 points vanilla sugar
- 100 ml liqueur (tea liqueur), tea punch or rum
- 200 ml milk
- 300 ml cream
- some mint
Print Recipe
Pin Recipe Instructions
- For the tea, bring water to the boil, scald the tea leaves with it and let it steep for about 5 minutes. Should already have a strong aroma!
- Let the gelatin swell as instructed.
- Strain the tea and pour it into a bowl.
- Add the sugar, vanilla sugar, milk and rum / liqueur.
- Liquefy the gelatine and stir quickly into the tea mixture.
- Put the mixture in the refrigerator.
- When the tea begins to set, whip 300 ml of cream until stiff and fold in loosely with a whisk.
- Season the tea cream to taste, pour it into a glass bowl and refrigerate.
- I personally fill them in small East Frisian teacups.
- Fits exactly for 10 tea cups.
- 8212;8212;8212;8212;8212;8212;8212;-
- Before serving, garnish the cream with the whipped remaining cream (100ml) as a whipped cream and garnish with fresh mint leaves.
- Tip:
- Since creams with gelatine take a long time to set, I recommend preparing them
- 1 day before serving. I have noticed that the cream also tastes better when it is well absorbed.
- 8212;8212;8212;8212;8212;8212;8212;8212;8212;8212;8212;8212;-
- When I use tea liqueur (which is not so strong), I pour before serving
- after about 1 teaspoon per cup of the liqueur over the cream and then put the whipped cream on it.
- Then it looks more like tea and, above all, tastes even more delicious.
- 8212;8212;8212;8212;8212;8212;8212;8212;8212;8212;8212;8212;-
- If children should also have this food, please replace the 100 ml alcohol with tea,
- tastes very tasty even then.
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