Jasmine and Bee Pollen Cream

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 400 ml (14 fl oz) cream (35% fat content)
  • 15 g (½


Heat the cream in a small saucepan over medium heat until it begins to simmer. Add the jasmine tea leaves and bee pollen, remove from the heat and leave to steep for 10 minutes. Bring the cream back to a simmer and then strain through a chinois into a bowl. Discard the tea leaves. Pour the cream back into the saucepan and set aside.

Mix the sugar and iota together, and then add to the h