Name: Jasmine Tea Cream
Yield: Serves 6
Cuisine: Chinese
Ingredients: 150 ml (¼ pint) boiling water; 2 tablespoons jasmine tea leaves; fresh jasmine flowers, to decorate; 300 ml (½ pint) single cream; 60 g (2 oz) caster sugar; 2 tablespoons cold water; 2 tablespoons powdered gelatine

Preparation info

Serves
6

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

Jasmine tea is a large-leaf black China tea scented with the dried flowers of the highly perfumed white jasmine. This delicately flavoured light cream looks charming decorated with fresh jasmine blooms.

Ingredients

2 tablespoons jasmine tea leaves
150 ml (¼ pint) boiling water

Method

Measure the tea in a warmed saucepan, pour over the boiling water and leave to infuse for 1 minute. Add the sugar and cream and slowly bring the mixture to the boil over gentle heat, stirring all the time. Check the taste every so often until the cream is well-flavoured.

Remove from the heat and strain the cream into a bowl. Soften the gelatine in the cold water and heat gently until di