Tea Cream with Rum Raisins
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 2 hrs 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 teaspoons tea, black
- 250 ml boiling water
- 1 point raisins (rum raisins)
- 0.5 teaspoon ½ lemon (s) - zest, grated
- 2 tablespoon lemon juice
- 6 sheets gelatine, white
- 2 egg (s)
- 75 grams sugar
- 250 ml cream
- 1 point vanilla sugar
For decoration:
- Lemon grater
Print Recipe
Pin Recipe Instructions
- Pour the tea with the boiling water and let it steep for 5 minutes. Strain. Mix with half a packet of rum raisins, the grated lemon zest and the lemon juice.
- Soak gelatine in cold water, squeeze it out and stir into the warm tea liquid. Place in the refrigerator to solidify. The liquid has the right strength if you can make traces with a fork.
- Beat the eggs with the sugar until frothy. Beat the cream and vanilla sugar until stiff. Add half of the cream and the tea cream to the egg mixture. Mix everything loosely with a whisk until you get a smooth cream. Pour the tea cream into dessert bowls and place in the refrigerator for 2-3 hours.
- Then pour the rest of the cream into a piping bag and squirt a thick rosette on each dessert. Decorate with the remaining rum raisins and lemon flakes.
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