Simple yummy dessert that exudes earl grey tea fragrance and a light creamy taste.
- Fresh milk: 300ml
- Earl Grey tea bag: 1
- Egg: 2, yolks and whites separated
- Caster sugar: 2 tbsp
- Gelatine powder: 3 tbsp
- Hot water: 3 tbsp
- Double cream: 150ml
- Fruits: to serve
- Place milk and tea bag into a saucepan. Bring to a boil.
- Once it starts to boil, remove from heat. Leave to steep for 15min till well-coloured.
- Beat egg yolks with sugar. Strain into milk mixture.
- Return saucepan to heat. Simmer for 10min, stirring continuously till custard thickens slightly. Remove heat and set aside.
- In a separate bowl, mix together gelatine powder and water. Place in a water bath and stir till dissolved.
- Mix gelatine mixture into tea mixture.
- Separately whip cream till thick but not stiff. Fold into custard.
- Separately whisk egg whites till stiff. Fold into custard.
- Pour custard into dampened moulds. Leave to set in fridge for 2hrs.
- Serve chilled with fruits.
- Leaving the custard to set for 2hrs after the gelatine is mixed into it (step 6 above) and stirring it once in a while will prevent all the gelatine from settling right at the bottom of the mould (which was exactly what happened in mine haha). But it’s a small problem and affects the aesthetics more than its taste!
4 persons as dessert