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Fruit tea cream
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Prep Time:
385 minutes
Cook Time:
35 minutes
Total Time:
420 minutes
Fruit tea elevates this stunning dessert.
Ingredients:
  • 15g fruit tea leaves (we used Bolero tea by Mariage Freres*)
  • 450ml thick cream
  • 80.00 gm caster sugar
  • 15g gelatine powder
  • 10g fruit tea leaves
  • 220g caster sugar
  • 450.00 gm white sugar
  • 80ml white vinegar
  • 200g sesame seeds, lightly toasted
Instructions:
  • Combine tea, cream, and sugar in a saucepan over gentle heat, stirring until the sugar melts. Heat until almost boiling, then strain into a bowl. For gelatin sheets, wring out any excess water and mix into the cream. For powdered gelatin, sprinkle over the cream, let sit for a minute, then stir until fully dissolved.
  • Divide the mixture into four 125ml dariole moulds. Chill in the refrigerator overnight until firm.
  • In a pan, bring 1 cup of water to a boil, then add tea and let it infuse for 5 minutes. Remove from heat, strain, and return the liquid to the pan. Add sugar, stir until dissolved, then simmer over medium heat until reduced by half. Let it cool completely.
  • To prepare the wafers, combine sugar, vinegar, and 2 tablespoons of water in a saucepan over medium heat. Stir until sugar is dissolved. Increase heat and bring to a boil, then let it simmer for 8-10 minutes without stirring until it turns golden. Add seeds and cook for 1 minute, being careful not to brown too much. Line a tray with lightly oiled foil, pour the mixture onto the tray, and spread it evenly by rolling the tray. Let it cool, then break into shards. Serve the wafers with creams, drizzle syrup over the top, and garnish with tea petals.

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