I like this recipe. It’s fun, sweet, and so good! It’s a nice snack in our fridge. And yes, I’m a tea lover. Early Grey tea is my favourite, so anytime I can incorporate it into my foods I do!
Directions0/0 steps made
- Pour the cream in a saucepan on medium heat.
- Add the Earl Grey leaves. Stirring occasionally, allow this mixture to come to a boil. The smell will be amazing.
- Once it has boiled, remove from heat. Cover with tinfoil and poke some holes in it so the steam can escape. Set aside for about an hour. That should give the steeping process enough time.
- Now we need to bloom the gelatin. In a small bowl, add the 3 tbsp of cold water and sprinkle the gelatin powder on top. Give it a little stir and allow the gelatin to soften, about 5 minutes.
- As the gelatin blooms, we need to strain the cream mixture. You’ll need a fine mesh strainer for this step. Pour it through the strainer and into a bowl. Make sure to press the leaves with a back of a spoon to drain as much of the liquid as you can.
- Now transfer the steeped cream back to the saucepan, and cook on medium heat. Add the sugar and bloomed gelatin and gently whisk the mixture. It is very important you do not let the mixture boil. Keep stirring over medium heat until all the ingredients are melted together, and well incorporated. 5 minutes should do it.
- Pour the mixture into about 6 cups. I use small, clear glasses but feel free to pour into anything you like.
- Allow to chill for about 5-6 hours in the fridge before serving.
- Top and garnish with anything your taste buds desire.
I love fresh fruit with some whip cream….but I love that on everything 🙂 Enjoy!
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