Blueberries and sliced apricots float in a quivering, tea-colored jelly, set in the fridge for a cool summer dessert: Dammann Frères’ Altitude Tea N°500, a blend of high-altitude black teas from Darjeeling, Nepal and Sikkim, brings its refined, lightly fruity character.
Serves 4 · 15 min + 3 h chilling
Ingredients
- 2 1/2 tsp (8 g) powdered gelatin
- 3 tbsp cold water, plus 2 cups (500 ml) water at 194°F (90°C)
- 6 g Altitude Tea N°500 (Dammann Frères)
- 3 tbsp honey
- 1 cup (150 g) blueberries and sliced apricots
Method
- Sprinkle 2 1/2 tsp (8 g) of powdered gelatin over 3 tbsp of cold water and let it bloom for 5 minutes.
- Brew 6 g of Altitude tea in 2 cups (500 ml) of water at 194°F (90°C) for 4 minutes, then strain.
- Stir 3 tbsp of honey and the gelatin into the warm tea until fully dissolved.
- Divide 1 cup (150 g) of blueberries and sliced apricots among 4 glasses, pour the tea over them and refrigerate for 3 hours, until set.
The star of this recipe: Altitude Tea N°500, by Dammann Frères.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
Dammann Frères
Altitude Tea N°500
