Frisian tea cream

Ingredients for 6 servings:

• 200 ml tea, strong black East Frisian tea
• 1 pkt. gelatin, ground (equivalent to 6 leaves)
• 2 tbsp sugar
• 2 tbsp vanilla sugar
• 100 ml liqueur (tea liqueur), tea punch or rum
• 200 ml milk
• 300 ml cream
• some mint

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 30 minutes

simply delicious

To make the tea, bring water to a boil, pour it over the tea leaves, and let it steep for about 5 minutes. It should already have a strong aroma! Let the gelatine swell according to the instructions. Strain the tea and pour it into a bowl. Add the sugar, vanilla sugar, milk, and rum/liqueur. Melt the gelatine and quickly stir it into the tea mixture. Place the mixture in the refrigerator. When the tea mixture starts to stiffen, whip 300ml of cream until stiff and fold it in loosely with a whisk. Season the tea cream to taste, pour it into a glass bowl, and refrigerate. I personally fill it into small East Frisian teacups. This makes exactly 10 teacups. ———————– Before serving, top the cream with the remaining 100ml of whipped cream and garnish with fresh mint leaves. Tip: Since creams with gelatin take longer to set, I recommend preparing them a day before serving. I’ve found that the cream tastes better when it’s been properly steeped. ————————————- If I use tea liqueur (which isn’t as strong), I pour about 1 teaspoon of the liqueur over the cream per cup before serving and then top with the dollop of cream. It then looks even more like tea and, above all, tastes even more delicious. ————————————- If children are to be given this dish, please replace the 100 ml of alcohol with tea; it still tastes delicious.