CookEat Recipe
Frozen Tea Mousse
A frozen mould of strong tea custard, gelatine and whipped cream.
Method
Steps
Step 1
Gather the ingredients: 250 g pasteurized whipping cream, cold; 200 ml water for the tea; 100 g caster sugar; 15 g good black tea leaves; 3 egg yolks; Leaf gelatine: the manufacturer’s mousse dose for the measured unwhipped mixture; About 15 ml extra water to dissolve the gelatine.
Step 2
Pour the 200 ml boiling water over the tea in a small covered heatproof vessel. Keep just below boiling, for example in a gently simmering water bath, for 40 minutes. Strain through a clean food-safe cloth and press well to extract the strong dark tea. This long extraction is intentional; do not substitute the short drinking-tea infusion.
Step 3
Beat the yolks and sugar with the strained tea. Cook in a heatproof bowl over gently simmering water, stirring continuously, until thick enough to coat a spoon and at least 74°C throughout, without boiling or scrambling.
Step 4
Measure the cooked custard volume; add the measured volume of the unwhipped 250 g cream and the 15 ml dissolving water. Dose your particular gelatine for a mousse of this total volume, following its package. Do not assume three modern leaves equal three historical sheets. Keep the dairy cream refrigerated.
Step 5
Soak the measured gelatine leaves in cold water for about 5 minutes or as directed, squeeze out excess and dissolve over very low heat in the 15 ml water without boiling. Whisk the cooked custard until light and expanded, setting the bowl briefly over ice water if necessary. Gradually whisk in the fluid gelatine while the custard is still slightly warm.
Step 6
Whip the cold cream to soft peaks. As soon as the tea custard is cool but still fluid, fold it gently into the cream. Spoon into a covered freezer-safe mould of about 1 litre. Freeze at −18°C for at least 4 hours, or longer until firm throughout, without churning. Refrigerate or freeze within 2 hours of cooking.
Step 7
Warm only the outside of the mould briefly in lukewarm water, turn onto a chilled dish and cut into eight small portions. Serve immediately and keep any remainder frozen.
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