Tea cream with rum raisins

Ingredients for 4 servings:

• 4 tsp black tea
• 250 ml water, boiling
• 1 point rum raisins
• ½ tsp lemon zest
• 2 tbsp lemon juice
• 6 sheets of white gelatin
• 2 eggs
• 75 g sugar
• 250 ml cream
• 1 tbsp vanilla sugar
• Lemon zest

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

Aromatic cream with a special kick

Pour boiling water over the tea and let it steep for 5 minutes. Then strain. Mix with half a packet of rum raisins, the grated lemon zest, and the lemon juice. Soak the gelatin in cold water, squeeze it dry, and stir it into the warm tea mixture. Refrigerate to set. The mixture is at the right consistency when you can leave traces with a fork. Beat the eggs and sugar until very frothy. Whisk the cream and vanilla sugar until stiff peaks form. Add half of the cream and the tea mixture to the egg mixture. Whisk everything loosely until smooth. Pour the tea mixture into dessert bowls and refrigerate for 2-3 hours. Then fill a piping bag with the remaining cream and pipe a thick rosette onto each dessert. Decorate with the remaining rum raisins and lemon zest. Approx. 395 kcal per serving.