Recipe - Tea Cream With Orange-Blossom Honey Sauce

CREAM
1 cup Milk
One half cup Whipping cream
3 tablespoon Darjeeling or english
breakfast tea leaves
4 Cardamom pods, lightly
crushed
2 teaspoon Finely grated orange zest
1/3 cup Granulated sugar
1 pn Salt
1 One half teaspoon Unflavored gelatin
1 One half cup Sour cream

SAUCE
1 teaspoon Grated orange zest
1 teaspoon Grated lemon zest
1 cup Fresh orange juice (using 3
to 4 large, heavy oranges)
1 tablespoon Lemon juice
1/3 cup Honey, preferably orange
blossom
1 teaspoon Arrowroot dissolved in 2
teaspoons water

1. To prepare the cream: Stir together the milk and cream. Combine 1 1/4
cups of the mixture with the tea leaves, cardamom pods, orange zest, sugar
and salt in a heavy saucepan. Stir over mediumlow heat until sugar has
dissolved. Then bring to a boil and remove from the heat. Set aside 17
minutes for the milk to infuse with the other flavors.

2. In a small saucepan, combine the remaining One fourth cup milkcream mixture
and gelatin. Let stand 10 minutes, then stir over low heat until liquid.
Set aside briefly.

3. In a large bowl, whisk the sour cream until smooth. Pour the tea mixture
through a very fine sieve, or one lined with cheesecloth, into the sour
cream. Add the gelatin and whisk until smooth and blended. Pour into small
dessert cups or goblets and chill for several hours.

4. To prepare the sauce: In a medium saucepan, combine the zests, orange
and lemon juices and honey. Place over mediumlow heat and stir to dissolve
the honey. Then bring to a boil, reduce the heat slightly and cook at a low
boil until the sauce starts to thicken. It will lightly coat a spoon. Stir
in the dissolved arrowroot and cook 1 minute. Transfer to a bowl, cool and
chill. Serve in a glass bowl to the side of the tea cream.

Adapted from "The Tea Book" by Sara Perry.

These recipes were developed or tested by CeCe Sullivan of The Seattle
Times food staff and were evaluated by staff members. Copyright 1997 The
Seattle Times Company.

Recipe by: Seattle Times 4/2/97 Posted to MCRecipe Digest V1 #581 by Rooby
MsRooby@sprintmail.com on Apr 20, 1997