Ingredients
- 10 g gelatin sheets
- 125 ml strong black tea (freshly brewed)
- 75 g brown sugar
- 250 ml milk
- 200 ml cream
- 300 g raspberries
- 1 tbs powdered sugar
Preparation
1. Add the tea and brown sugar to the pot and heat, stirring, until the sugar has dissolved. Remove the pot from the hob, soak the gelatin in the water, squeeze out and dissolve in the hot tea.
2. Stir in milk and chill until mixture starts to gel. Whip the cream until stiff and fold in. Let cill in the fridge for approx. 2 hours.
3. Sort the raspberries, plate with the cream and sprinkle with powdered sugar.
This recipe has been tested and approved by AMC.
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