DESSERTS & TREATS
CREME DE LA BERRY CHOCOLATE SORBET
1 cup sugar
½ cup cocoa powder
½ tsp vanilla extract
¼ tsp salt
2 cups water
3 Tbsp Crème de la Berry green tea
Combine the sugar, cocoa, vanilla extract, salt and water in a medium saucepan over medium- low heat. Heat until the sugar is dissolved and the temperature reaches no more than 185°. Add the tea, cover and remove from the heat. Steep for 5 minutes.
Strain the tea leaves and pour into an 8x8 glass pan. Cool to room temperature, then place in the freezer. Stir every couple of hours to get a smooth consistency.
AFRICAN OUTBACK TEA SORBET
1 1/2 cups water
2 Tbsp African Outback, organic herbal tisane
1/2 cup sugar
1 cup frozen blueberries
2 cups frozen blackberries
Lay out the berries on a cookie sheet to thaw.
Bring the water to a boil and pour over the tea leaves. Steep for 5 minutes then strain out the leaves. Add the sugar and stir until dissolved. Refrigerate to cool.
When berries are thawed, place in a blender and blend until smooth. Add the cooled tea and continue to blend. Pour into a metal pan (8x8 or a round cake tin) and place in the freezer. Every 45 minutes stir the sorbet to ensure a smooth consistency. Enjoy!
LAVENDER LACE WHIPPED CREAM
I didn’t think that the decadent taste of whipped cream could be improved upon….until now. This infused whipped cream is so delicious I can’t get enough! And the bonus? It’s easy to make.
Put 1 cup of heavy whipping cream in a small saucepan on the stove. Heat the cream until it just begins to bubble and steam rises. Remove from the heat and add 1 teaspoon of Lavender Lace herbal tisane. Cover and let steep for 30 minutes. Strain out the herbal blend and chill the infused cream. When chilled whip and enjoy.
I used the cream on scones, pies and cakes as well as layered in a parfait glass with blueberries. Try a dollop in a cup of black tea! Yum!
LAVENDER LACE INFUSED HONEY
¼ cup honey (the lighter the honey the more pronounced the flavor of the herbs)
1 tsp Lavender Lace
Put the Lavender Lace in a clean jar. Pour the honey over the herbs and seal the jar. Let the herbal blend infuse into the honey for 5 days or more. Strain out the herbs by pouring the honey through a sieve into a clean jar. Perfect in tea as well as on toast, scones and cakes!
Recipe from Serious Eats by Kerry Saretsky
Serves 4 to 6
2 cups water
Start as though you were making a risotto. In two separate pots, heat the water and the milk. Place the chamomile flowers (not the tea bags) in the water, and allow to steep for at least ten minutes. Strain the flowers out, and return the chamomile water to the pan to keep warm.
Melt the butter in a wide pan with sides over medium low heat. Add the rice, and stir to coat, cooking for just a minute in the butter until the rice turns translucent.
Use a ladle to add the water bit by bit to the rice, adding more only as it is absorbed, and stirring continuously. Once you have used all the water, switch to milk, and continue to stir.
Meanwhile, brew a cup of chamomile tea with the tea bag. Place the golden raisins in the tea to rehydrate.
Once most of the milk has been used, and the pudding has reached a thick, porridge-like texture, add the sugar and stir it in to melt over the heat. Add the pinch of salt as well.
Take the pan off the heat. Stir in a splash of cream to finish, and serve hot, in separate bowls or ramekins. Strain the golden raisins out of the tea, and top the pudding with them. Serve with honey alongside.
TEA-SPICED CHANTILLY CREAM
Recipe from Culinary tea by Cynthia Gold & Lise Stern
1 cup heavy whipping cream
Place cream, sugar, tea leaves, cinnamon, star anise, allspice and peppercorns in a small saucepan and scald by bringing just to a boil over medium-high heat. Immediately remove from the heat. Let steep, covered, for at least 30 minutes or up to several hours for the flavors to infuse and develop. Taste periodically. When you are happy with the flavor development, strain completely and chill. May be made up to 5 days in advance up to this point. When you are ready to use, whip the infused cream with the bourbon until soft peaks form. Serve immediately.
In a saucepan, heat 1 cup of heavy cream on the stovetop over medium heat until hot. Remove from the stove, add 2 tsp. of green tea leaves, cover and steep for 30 minutes. Strain and chill for an hour or more.
When you’re ready for the cream, pour the tea cream into an electric mixer, add 1-2 Tbsp of sugar, and beat until soft peaks form.
Use on scones, fruit, cakes, etc.
Recipe by Robert Wemischner
Yield: Four servings.
For the poaching liquid
3 c. water
For the topping
4 oz. Greek-style thick plain yogurt
¼ c. shelled pistachios, coarsely chopped
Bring the water to just under the boil. Add the tea leaves, remove from the heat and allow to infuse for about 3 to 4 minutes, tasting the liquid frequently during that time to gauge the intensity of the flavor of the liquid. Depending on the quality and freshness of the tea, the infusion time can vary. Do not allow the tea to become bitter or tannic. Pass the liquid through a fine meshed sieve and return the liquid to a clean saucepan. Add sugar and gingerroot. Bring to a simmer and carefully add the sliced fruit. Reduce the heat to a simmer and cook, covered, until the fruit is tender but slightly crisp. The fruit should retain its pleasantly granular texture. This may take up to 30 minutes. When done, remove the saucepan from the heat and allow the fruit to cool in the liquid. When cool, remove the fruit and cook the poaching liquid over medium high heat until it is of coating consistency. Watch carefully to avoid burning. Allow the sauce to cool.
In a small bowl, blend the yogurt, buttermilk and maple syrup until smooth.
Sauce each plate with a small amount of the reduced poaching liquid. Arrange the fruit on top of the sauce. Drizzle remaining sauce on the fruit. Spoon the yogurt-buttermilk mixture over the fruit. Scatter pistachios over all. Garnish each plate with three rose petals, as desired.
¾ cup hibiscus flowers
Pour boiling water over hibiscus flowers and let steep for 10 minutes. Strain out the flowers.
In a saucepan combine hibiscus flower water with ½ cup water and bring to a boil. Reduce heat to medium-low and add sugar and spices, stirring until the sugar is dissolved.
Pour this sauce into a 9" x 13" glass baking dish. Add the pears, standing them upright. Cover with aluminum foil and bake at 325° for 1 ½ hours.
To serve, carefully transfer the pears into dessert bowls, and spoon some of the sauce over the pears.
Recipe from Cooking with Tea by Robert Wemischner and Diana Rosen
2 cups whole milk
In a heavy saucepan, bring the milk and tea to a boil. Remove from heat and infuse for 1 minute. Pour through a fine-meshed sieve into a heatproof bowl, pressing hard on the tea leaves to extract as much of the liquid as possible. Return to a clean saucepan. Add the cream, sugar, and lime zest. Bring to a boil and stir until sugar dissolves completely. Cool, then add the vanilla extract. Chill until cold, then freeze using a machine of your choice, following the manufacturer’s directions.
Place 6 tsp. of cut vanilla beans in a one quart glass jar. Cover with pure grain alcohol and seal the jar. Allow to sit in a dark place for at least 2 months before using.
1 cup flour
Blend all ingredients with a whisk or in a blender until smooth. Pour 2-3 Tbsp at a time in a hot oiled frying pan and swirl until evenly distributed. Cook until lightly browned then flip and cook the other side.
Spread with Wild Blackberry Preserve, roll it up and enjoy.