Many different types of tea are available, each giving a different, very subtle and intriguing taste to this dish. For special elegance make it in an old-fashioned, elaborate jelly mould.
SERVES 4
15 g (1/2 oz) loose aromatic tea, such as Earl Grey, jasmine or lapsang souchong
300 ml (1/2 pint) fresh milk
2 eggs, separated
30 ml (2 tbsp) sugar
15 ml (1 tbsp) gelatine
150 ml (5 fl oz) fresh double cream
fresh fruit, to decorate
1. 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.
2. Beat the egg yolks with the sugar, then strain in the milk and mix well.
3. Sprinkle the gelatine over 45 ml (3 tbsp) 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.
4. Pour into a dampened 568 ml (1 pint) mould and refrigerate for 2 - 3 hours, until set. Turn out and decorate with fresh fruit.
Serve with crisp biscuits.
