Darjeeling Mousse
Other languages:
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·
en
Servings:
4
Ingredients
250
62.5
ml
Milk
20
5.0
g
Darjeeling
120
30.0
g
Sugar
4
1.0
Egg Yolks
3
0.75
sheets
Gelatin
300
75.0
ml
Cream
2
0.5
Oranges
Assembly
250
62.5
ml Milk
20
5.0
g Darjeeling
60
15.0
g Sugar
Bring milk to a boil. Remove from heat, add tea and steep for three minutes. Remove tea leaves, add sugar and dissolve.
4
1.0
Egg Yolks
60
15.0
g Sugar
In a metal bowl, mix egg yolks and sugar until foamy. Add metal bowl to a bain-marie. Keep mixing while adding the tea and mix until the mixture sets and becomes creamy.
3
0.75
sheets Gelatin
Soak gelatin in cold water 5 minutes. Drain, then mix into cream to dissolve. Place cream into a water bath of cold water to cool down.
300
75.0
ml Cream
Whip cream, then gently fold into the mousse. Refrigerate for at least 6 hours, preferrably overnight.
2
0.5
Oranges
Fillet oranges, then press out juice from the leftovers and add to the orange fillets. Serve mousse with the oranges.