How to Make Jasmine Tea Cream

Three Parts:Infusing the cream with jasmine teaAdding the gelatinServing jasmine cream

Jasmine tea has a floral and refreshing flavor that transfers well to cream. Jasmine tea cream can be finished off with fresh jasmine flowers before serving for afternoon tea or dessert.

Ingredients

  • 2 tablespoons jasmine tea leaves
  • 150ml/ 1/4 pint boiling water
  • 60g/2 oz caster (superfine) sugar
  • 300ml / 1/2 pint single cream
  • 2 tablespoons powdered gelatin or substitute product
  • 2 tablespoons cold water
  • Fresh jasmine flowers, for garnish

Part 1
Infusing the cream with jasmine tea

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    Put the tea leaves into a saucepan. Add the boiling water and let infuse for one minute.
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    Add the sugar and cream. Slowly bring to a boil over gentle heat. Stir continuously.
    • Taste check now and then to ensure that the jasmine flavor is infusing well.
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    Remove from the heat. Strain into a bowl.

Part 2
Adding the gelatin

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    Add the gelatin to cold water. Heat gently until it dissolves. If using an alternative to gelatin, follow the package instructions.
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    Allow the gelatin to cool just a little.
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    Pour it into the cream very gradually. Stir continuously as you add the gelatin.

Part 3
Serving jasmine cream

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    Pour the cream mixture into a serving bowl.
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    Cover the bowl. Place the cream in the refrigerator for half an hour or until lightly set.
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    Sprinkle the set cream with jasmine flowers. The cream can now be placed out for serving. It goes well with jam and scones, cake slices, on warm pie or dessert cakes.

Tips

  • If garnishing with fresh jasmine flowers, ensure that they have not been sprayed with chemicals. Wash well and dry before using.

Things You'll Need

  • Heavy based saucepan
  • Wooden spoon
  • Saucepan for heating gelatin
  • Serving bowl (with cover)

Sources and Citations

  • Adapted from Geraldene Holt, A Taste of Herbs, p. 65, (1993), ISBN 1-85029-500-X

Article Info

Categories: Recipes