A cool, silky cream in its ramekin, fresh raspberries piled on top: Dammann Frères’ Paul & Virginie Tea N°11, black tea with raspberry, redcurrant, wild strawberry and cherry rounded by vanilla and toffee, steeps its fruitiness into every spoonful.
Serves 4 · 20 min + 4 h chilling
- Sprinkle 2 tsp (6 g) of powdered gelatin over 3 tbsp of cold water and let it bloom for 5 minutes.
- Heat 1 cup (240 ml) of heavy cream, 1 cup (240 ml) of milk and 1/4 cup (50 g) of sugar to 194°F (90°C), remove from the heat and steep 6 g of Paul & Virginie tea in it for 5 minutes.
- Strain, pressing on the leaves, then stir in the gelatin until fully dissolved.
- Pour into 4 ramekins and refrigerate for at least 4 hours, until set.
- Serve topped with fresh raspberries.
The star of this recipe: Paul & Virginie Tea N°11, by Dammann Frères.
