Ginger tea cream

Ingredients

Directions

1. 1

   Peel the ginger and cut into thin slices. Bring 200 ml water to the boil in a pot. Add ginger and tea. Remove the pot from the stove and let the tea steep for about 8 minutes. Soak gelatine in plenty of cold water.

2. 2

   Separate eggs. Beat the egg yolks and sugar with the whisk of the hand mixer until foamy. Add lemon zest. Pour tea through a sieve and warm up again briefly. Squeeze the gelatine and dissolve in the tea.

3. 3

   Stir the tea into the egg yolk mixture and chill. In the meantime, beat the egg whites and cream one after the other with the whisks of the hand mixer until stiff. As soon as the egg yolk mixture begins to set, fold in the cream, except for 4 tablespoons for decoration, with a whisk.

4. 4

   Then carefully fold in the egg white. Pour the ginger tea cream into dessert glasses and chill for about 1/2 hour. Serve with the rest of the cream and, if desired, decorated with lemon peel, spiral and lemon balm.