Over vanilla ice cream, a silky coulis of raspberries, strawberries and hibiscus spreads in a deep red pool: Dammann Frères’ Carcadet Nuit d’Été N°404 tea bags, fruity and generous, bring the taste of a summer night to dessert.
Serves 6 · 20 min
- Steep 3 tea bags of Carcadet Nuit d’Été in 1 cup (250 ml) of water at 203°F (95°C) for 6 minutes, then remove them, pressing well.
- In a saucepan, combine the infusion with 10 oz (300 g) of raspberries and strawberries, fresh or frozen, and 1/3 cup (70 g) of sugar.
- Simmer for 8 to 10 minutes, then blend and strain through a fine sieve for a smooth coulis.
- Let cool and serve over vanilla ice cream or panna cotta, or with scones and whipped cream.
The star of this recipe: Carcadet Nuit d’Été Tea Bags N°404, by Dammann Frères.
