ReceptnaptárTea cream
Tea cream is the elegant cold dessert of old confectioneries: an egg-yolk custard flavored with strong tea, set with gelatin and lightened with whipped cream. Fragrant Earl Grey or Ceylon tea gives a particularly lovely flavor. It is an excellent finish to a festive menu.
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Ingredients
Method
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- Sprinkle the gelatin into the cold water and let it bloom for 5-10 minutes (soak sheets in cold water).
- Heat the tea and milk in a small pot to just below simmering. Whisk the egg yolks with the sugar and salt until smooth and pour in the warm tea-milk in a thin stream.
- Return to the pot and, over low heat, stir constantly to 82-84 °C until it coats the spoon. Do not let it boil!
- Take off the heat, dissolve in the bloomed gelatin, strain through a sieve and cool over ice water, stirring, until it starts to thicken.
- Whip the cream to stiff peaks and fold it into the custard in two additions.
- Pour into glasses or a mold and chill for at least 4 hours. Serve garnished with whipped cream and lemon slices.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Brew strong tea, because dilute tea loses its flavor.
- Do not let the custard boil.
- With Earl Grey it is especially elegant.
- Straining through a sieve makes it perfectly smooth.
Frequently asked questions
Can it be made ahead?
Yes, the day before.
Without gelatin?
With agar-agar, but the texture will differ.
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