Tea cream recipe
Tea Cream recipe
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|2||Earl Grey tea bags|
|300 ml||fresh milk|
|2 medium||eggs, separated|
|150 g||whipping cream|
Put the tea and the milk into a saucepan and bring to a boil. Remove from the heat and allow to stand for 10-15 minutes. Remove tea bags.
Beat the egg yolks with the sugar, then add to the milk and tea mixture and stir well.
Dissolve the gelatine in a bowl with the water over simmering water and stir until dissolved. Stir into the tea mixture.
Whip the cream until stiff and fold in. Whisk the egg whites until stiff and add as well.
Pour into a mould and refrigerate for 2-3 hours or overnight.
ca. 30 min
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