Noble Earl's tea cream with rum raisins
Delicate. Creamy. Elegant.
Ingredients
- 6 tsp The Noble Earl (10817)
- 1/2 packet Rum-soaked raisins
- 1/2 tsp Lemon zest (organic)
- 2 tbsp Lemon juice
- 6 sheets White gelatin
- 2 Eggs
- 75 g Sugar
- 250 ml Heavy cream
- 1 packet Vanilla sugar
- Optional:
- Fresh blackberries
Noble Earl Tea Cream with Rum Raisins is a refined dessert for special moments of indulgence: classic The Noble Earl black tea gives the airy cream a delicate bergamot depth, while rum raisins, vanilla and fresh citrus notes create an elegant balance. Served with fresh blackberries, it becomes a festive dessert in a glass – creamy, aromatic and beautifully sophisticated. 🫖✨
Preparation
Preparation:
• Pour 250 ml of boiling water over 6 tsp of tea, let it steep for 5 minutes, then strain. Mix with rum-soaked raisins, grated lemon zest, and lemon juice in a large bowl.
• Soak the gelatin in cold water, squeeze out the excess water, and stir it into the warm tea mixture.
Place in the refrigerator to set. Stir every 10 minutes for about 30 minutes; the mixture should not become too firm. The result should be a tea cream.
Tip:
The mixture has the right consistency when you can draw lines in it with a fork.
Instructions:
• Beat the eggs with the sugar until fluffy; also whip the cream and vanilla sugar until stiff. Add half of the whipped cream and the tea cream to the egg mixture and gently fold everything together with a whisk until a smooth cream forms. Spoon the mixture into small dessert bowls and chill in the refrigerator for at least 2–3 hours.
Topping:
• The remaining cream can be used for decoration just before serving.
Finally, garnish the dessert with fresh blackberries and lemon zest.
Equipment:
• 6 dessert bowls
• Whisk
• Hand mixer
• Large mixing bowl
- Portions6 portions
- Difficultymedium
- Cooking Time30 to 45 minutes
