Tea Cream

Pour a quarter of a liter of boiling water over the tea leaves and steep for 5 minutes. Soak the cooled gelatine. Pour the tea through a sieve and let the gelatine melt. Beat the egg yolks with the sugar until creamy, fold in the tea and leave to cool until gelatinized.

In the meantime, halve the dates, remove the seeds and cut into wedges. As soon as the tea mixture begins to gel, whip the egg whites and whipped cream in order until stiff and fold in. Layer the dates (except for a few) with the tea cream in a sufficiently large bowl, garnish with flaked almonds and remaining dates.

Related Recipes:

Pineapple Green TeaFor the pineapple green tea, pour hot water over the dried, finely chopped pineapple and green tea. Let it... Strudeltoertchen with Vanilla Rhubarb Compote(*) Make lauter sugar: Boil sugar and water in equal parts, stir and boil to a thick consistency. For a... Pineapple Ginger TeaFor the pineapple-ginger tea, boil the water with sugar and set aside. Peel the ginger and chop very finely... Berry Gris FlummeryDefrost the raspberries. Bring milk, just under half of the sugar and vanilla to a boil. Mix in semolina... Peanut Caramel CakeSeparate eggs. Whisk yolks and powdered sugar until foamy. Add oil and water alternately. Melt peanut butter... Banana Mousse – with CurdPeel and coarsely chop bananas, add juice of one lemon. Mash fruit with a fork. Stir in curd cheese and sugar... Marzipan MousseSoak the gelatine. Heat the milk. Cut marzipan into pieces, stir with the milk. Squeeze the gelatine and let... Marzipan Cream with Caramel Amaretto SauceCut marzipan into cubes. Separate the eggs. Beat egg yolks, 2 tablespoons sugar and marzipan in a baking bowl... Lemon CreamSoak the gelatine in the cold water for at least 10 minutes. Beat the yolks with the grated lemon zest, the... Pineapple CheesecakeGrate onions into crumbs, knead together with butter flakes, sugar, egg yolks and grated lemon zest. Fill this...