Tea Mousse with Honey and Cream
Ingredients
- 1 cup water
- 8 Tetley® Classic Blend Tea bags
- 4 egg yolks
- 1 cup sugar, divided
- 1 1/2 teaspoons unflavored gelatin powder
- 2 to 3 tablespoons water
- 3 egg whites (1/2 cup)
- 2 cups (1 pint) whipping cream, whipped
- Additional whipped cream
- 2 tablespoons honey
- 1 ounce amarula or other favorite liqueur
Directions
- Boil water and tea together; reduce heat.
- Let steep 5 minutes.
- Remove tea bags and chill.
- Beat egg yolks and half the sugar in a bain-marie (hot water bath) until fluffy.
- Let cool.
- Dissolve gelatin with a little water.
- Beat egg whites and remaining sugar until fluffy and add to egg yolk mixture, folding carefully.
- Add 2 cups whipped cream, gelatin and tea.
- Place in dessert dishes or 4-cup mold and refrigerate for 2 hours.
- Serve in dishes or unmold and slice on plates.
- Top each with a dollop of whipped cream then drizzle with honey and liqueur.
- Serves 6.