Recipe by @naturallynonts
Ingredients for the Base:
- 4 Tetley Decaffeinated Tea Blend teabags
- 2 cups milk
- 2 teaspoon honey
- 1 tablespoon gelatine bloomed in 1/4 cup cold water (5–10 mins)
- 1/3 cup whipping cream
Ingredients for the Topping:
- 250g cream cheese
- 1/2 cup whipping cream
- 2 tablespoon brown sugar
- Fresh raspberries
Method:
- Bloom 1 tbsp gelatine in 1/4 cup cold water for 5–10 minutes until thick.
- Bring 2 cups milk to a gentle boil. Add 4 Tetley teabags and boil for 2–3 minutes.
- Remove from heat, stir in 2 tsp honey, and mix well.
- Add the bloomed gelatine and stir until completely dissolved.
- Stir in 1/3 cup whipping cream into the milk-tea mixture.
- Pour into glasses and refrigerate for 3–4 hours until set.
- For the topping, beat cream cheese, 1/2 cup whipping cream, and brown sugar until smooth and creamy. Fold in some raspberries.
- Add the topping to the set base and finish with fresh raspberries.
Have you got it at home?
- Tetley Decaffeinated Tea Blend teabags
- Milk
- Honey
- Water
- Gelatine
- Whipping cream
- Sugar
- Raspberries
- Cream cheese
