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20 December 2012,01:19 by

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Serves :

Preparation Time :
30 minutes

Preparation Method :

  • Put the tea and the milk into a saucepan and bring slowly to the boil. Remove from the heat and leave to infuse for 10-15 minutes.
  • Beat the egg yolks with the sugar, then strain in the milk and mix well.
  • Sprinkle the gelatine over water in a small bowl and leave to soak for 5 minutes.
  • Place the bowl over a pan of simmering water and stir until dissolved.
  • Stir into the tea mixture. Whip the cream until it just holds its shape, then fold in. Finally whisk the egg whites until stiff and fold in.
  • Pour into a dampened mould and refrigerate for 2-3 hours, until set.
  • Turn out and decorate with fresh fruit. Serve with crisp biscuits.


  • 15 grams loose aromatic tea, such as Earl Grey,
  • Jasmine or lapsang souchong
  • 300 ml  fresh milk
  • 2 eggs, separated
  • 30 ml sugar
  • 15 ml gelatine
  • 150 ml  fresh double cream
  • Fresh fruit, to decorate

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