Summary

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

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Instructions

1. 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!
2. Let the gelatin swell as instructed.
3. Strain the tea and pour it into a bowl.
4. Add the sugar, vanilla sugar, milk and rum / liqueur.
5. Liquefy the gelatine and stir quickly into the tea mixture.
6. Put the mixture in the refrigerator.
7. When the tea begins to set, whip 300 ml of cream until stiff and fold in loosely with a whisk.
8. Season the tea cream to taste, pour it into a glass bowl and refrigerate.
9. I personally fill them in small East Frisian teacups.
10. Fits exactly for 10 tea cups.
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12. Before serving, garnish the cream with the whipped remaining cream (100ml) as a whipped cream and garnish with fresh mint leaves.
13. Tip:
14. Since creams with gelatine take a long time to set, I recommend preparing them
15. 1 day before serving. I have noticed that the cream also tastes better when it is well absorbed.
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17. When I use tea liqueur (which is not so strong), I pour before serving
18. after about 1 teaspoon per cup of the liqueur over the cream and then put the whipped cream on it.
19. Then it looks more like tea and, above all, tastes even more delicious.
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21. If children should also have this food, please replace the 100 ml alcohol with tea,
22. tastes very tasty even then.