in Dessert Recipes, Great Britain

Tea jelly with vanilla cream

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Ingredients for 4 servings:

  • 500 ml water
  • 2 tsp black tea
  • 3 tbsp sugar
  • 2 tbsp lemon juice
  • 2 tbsp rum, high proof
  • 6 sheets of white gelatin
  • ½ vanilla pod(s)
  • 250 ml cream
  • 1 tbsp sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Boil water and add tea leaves to a preheated teapot. Brew with water. Cover and let steep for 3 minutes. Then strain into a saucepan. Season to taste with sugar, lemon juice, and rum. Soak the gelatine in cold water for 5 minutes. Squeeze out the excess water and dissolve it in the hot tea while stirring. Let the tea cool until it just sets and then pour into goblets. Cover and let it set in the refrigerator for 2 hours. For the vanilla cream, split a vanilla pod. Scrape out the seeds with a knife. Whip the well-chilled cream with the vanilla seeds and sugar in a bowl until semi-stiff. Pour into a glass carafe. Serve with the jelly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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