Sweet tea cream
Instructions
Prepare tea with water and leave to infuse for 5 minutes.
Filter it and put it in the fridge.
Working with the whip the egg yolks with sugar until mixture is frothy, add the tea and 2 teaspoons of lemon juice and 8 tablespoons very cold orange juice, mix well.
Whip the cream and add to the mixture gently from bottom to top.
Pour the cream in 4 cups and place in freezer for 1 hour before serving.
Ingredients and dosing for 4 persons
- 1/2 cup of water
- 3 teaspoons of black tea
- 4 egg yolks
- 120 g of cane
- 2 teaspoons of lemon juice
- 8 tablespoons of orange juice
- 25 cl of creme fraiche