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 in partnership with the Eiffel Tower, steeps its notes of almond, vanilla and rose into the whipped cream.
Serves 4 · 15 min + 3 h chilling
Ingredients
- 1 cup (240 ml) heavy cream
- 4 g Tour Eiffel Tea N°675 (Dammann Frères)
- 2 tbsp powdered sugar
- 9 oz (250 g) raspberries
- A few almond cookies, crushed
Method
- 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.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
Dammann Frères
Tour Eiffel Tea N°675
