Ingredients
- 250 mls double cream
- 2 egg yolks
- 1 dstsp golden sugar
- 1 dstsp cornflour
- 3-4 fresh Norse Pilgrim tea leaves
Servings: persons
Instructions
- Shred leaves finely and simmer in 250mls boiling water for 5 minutes. Decant into a bowl and set aside for 15-20minutes as tea infuses and leaves settle at the bottom of the bowl.
- Heat cream in a pan to scalding temperature.
- Meanwhile whisk remaining yolks, sugar and flour together with a balloon whisk until smooth.
- Pour piping hot cream over egg mix, whisking all the time.
- Once smooth and beginning to thicken, return to pan on a very low heat and whisk until you feel it start to thicken just a little more. At this point quickly pour custard back into your bowl and keep whisking again to prevent over-cooking eggs. (The prudent method is to complete this stage in a bowl over a pan of simmering water but that takes a little longer).
- Lastly whisk in 3-4 spoonfuls (30-45mls) of the Norse Pilgrim infusion – sufficient to create a smooth silky thick cream – and pour into glasses.
- Can be enjoyed warm or chilled depending on your pleasure.
- Makes 2 generous glasses or 4 ramekins
Recipe Notes
In the far north of Scotland lies the Orkney archipelago and the island of Shapinsay, home to Scotland’s most northerly tea crop. The freshly picked Camelia Sinensis leaves are picked in perfect condition and dispatched for next-day delivery. Scientists have carried out research on berry and potato harvests and discovered the farther north they grow, the more flavoursome they are, so perhaps the same can be said for this tea crop. This has to do with the long sunshine hours of summer days. Isn’t nature marvellous?
Note: any leftover tea can be strained and enjoyed as a hot or iced pick-me-up.