Soft peaks of cold cream over raspberries and crushed almond cookies, a dessert assembled in a few minutes: Tour Eiffel Tea N°675, created by Dammann Frères with the Eiffel Tower, steeps its notes of almond, vanilla and rose into the whipped cream.
Serves 4 · 15 min + 3 h chilling
- Heat 1 cup (240 ml) of heavy cream to 194°F (90°C), remove from the heat and steep 4 g of Tour Eiffel tea in it for 5 minutes.
- Strain, pressing on the leaves, then refrigerate the cream for at least 3 hours, until very cold.
- Whip it with 2 tbsp of powdered sugar until it holds soft peaks.
- Divide 9 oz (250 g) of raspberries among 4 glasses and top with the tea whipped cream and a few crushed almond cookies.
The star of this recipe: Tour Eiffel Tea N°675, by Dammann Frères.
