Lemon tea cream
easy
35 mins
35 mins
Ingredients
- 7-10 Tbsp (approx. 20 g) or 1 package
- 7-10 Tbsp Bourbon vanilla sugar
- 4 TSP black tea
- 7-10 Tbsp (e.g. Assam)
- 5 sheets white gelatine
- 3 fresh eggs (Gr. M)
- 100 g Sugar
- 7-10 Tbsp Bowl of 1 untreated
- 7-10 Tbsp Lemon
- 7-10 Tbsp Juice of about 1/2 lemon
- 200 g Whipped cream
- 7-10 Tbsp lemon peel, -spiral
- 7-10 Tbsp and balm
Directions
- 1
Peel ginger and cut into thin slices
- 2
Bring 200 ml of water to the boil in a saucepan. Add ginger and tea. Remove the pot from the stove and let everything simmer for about 6 minutes
- 3
Soak the gelatine. Pour tea through a fine sieve. Squeeze the gelatine and dissolve in the hot tea. Leave to cool a little. Separate the eggs. Beat the egg yolks and sugar with the whisk of the hand mixer until foamy. Stir lemon zest, lemon juice and tea into the egg yolk mixture. Cool until the cream begins to set
- 4
Separately beat egg whites and cream until stiff. From the cream, remove approx. 4 tbsp. for decoration and put in a cool place. Fold cream and beaten egg whites into the tea cream. Pour into dessert bowls and chill for approx. 3 hours. Decorate with the rest of the cream and possibly with lemon peel, spiral and lemon balm.
Nutrition Facts
340 kcal
27 g
21 g
9 g
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