Robert Wemischner

Tea-infused plating sauce

Preparation info
  • Yield: Approximately 5 ounces ,

    12

    servings, each less than ½ ounce
    • Difficulty

      Easy

Appears in
The Dessert Architect
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Oz Grams Name of ingredient
6, plus additional as needed to mellow the sauce, to taste

Method

  • In a medium-sized heavy saucepan, heat the cream to the boil.
  • Add the tea leaves and sugar, stirring to dissolve the sugar.
  • Remove from the heat and allow the mixture to infuse, covered, for approximately 2 minutes and sieve, pressing hard on the solids. The liquid should be a slightly golden brown color.
  • Taste and add more cream to dilute to