Tea Cream with Orange-Blossom Honey Sauce
| Yield: | 6 Servings |
| Categories: | Desserts |
| CREAM | ||
| 1 | c | Milk |
| 1/2 | c | Whipping cream |
| 3 | tb | Darjeeling or english breakfast tea leaves |
| 4 | Cardamom pods, lightly crushed | |
| 2 | ts | Finely grated orange zest |
| 1/3 | c | Granulated sugar |
| 1 | pn | Salt |
| 1 1/2 | ts | Unflavored gelatin |
| 1 1/2 | c | Sour cream |
| SAUCE | ||
| 1 | ts | Grated orange zest |
| 1 | ts | Grated lemon zest |
| 1 | c | Fresh orange juice (using 3 to 4 large, heavy oranges) |
| 1 | tb | Lemon juice |
| 1/3 | c | Honey, preferably orange blossom |
| 1 | ts | Arrowroot dissolved in 2 teaspoons water |
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