nikolabeacon
Member
- Joined
- Jun 18, 2015
- Messages
- 326
Ingredients
3 chamomile tea bags( 6 grams)
350 g milk ,......,.......or just 600 g milk
250 g double cream (optional)
100 g unrefined caster sugar
6 g leaves of gelatine, softened in a little cold water or ( 6-7 grams of gelatine powder)
30 g fructose
Put two tea bags and the milk into a saucepan and place over a medium heat. Allow the liquid to come to a simmer then remove from the heat and allow to infuse for 15 minutes. Remove the tea bags and discard.
Weigh out 250 grams of the infused milk and discard the remaining liquid.
Warm the cream(optional), infused milk and sugar in a saucepan over a medium heat. Do not allow to boil.
Squeeze the water from the gelatine and add it to the saucepan. Remove the pan from the heat and stir until completely dissolved. Or if using powder gelatine just use standard hydration process.
Strain the liquid through a fine sieve into a bowl above a pan of simmering water. Stir the liquid occasionally until it has a thick custard-like consistency.
Method
Pour the liquid into six moulds and allow to set in the fridge for eight hours.
To make the chamomile sugar, mix the fructose with the contents of the remainig chamomile tea bag.
Sprinkle a little of the chamomile of the chamomile sugar on top.
3 chamomile tea bags( 6 grams)
350 g milk ,......,.......or just 600 g milk
250 g double cream (optional)
100 g unrefined caster sugar
6 g leaves of gelatine, softened in a little cold water or ( 6-7 grams of gelatine powder)
30 g fructose
Put two tea bags and the milk into a saucepan and place over a medium heat. Allow the liquid to come to a simmer then remove from the heat and allow to infuse for 15 minutes. Remove the tea bags and discard.
Weigh out 250 grams of the infused milk and discard the remaining liquid.
Warm the cream(optional), infused milk and sugar in a saucepan over a medium heat. Do not allow to boil.
Squeeze the water from the gelatine and add it to the saucepan. Remove the pan from the heat and stir until completely dissolved. Or if using powder gelatine just use standard hydration process.
Strain the liquid through a fine sieve into a bowl above a pan of simmering water. Stir the liquid occasionally until it has a thick custard-like consistency.
Method
Pour the liquid into six moulds and allow to set in the fridge for eight hours.
To make the chamomile sugar, mix the fructose with the contents of the remainig chamomile tea bag.
Sprinkle a little of the chamomile of the chamomile sugar on top.