Frisian Tea Mousse (Mousse au The') (Friesische Teecreme)
A creamy, fluffy and refreshing dessert made with East Frisian black tea, raisins, a shot of rum, milk, heavy cream and eggs.
Ingredients
- 1/2 cup washed and dried raisins
- 1/4 cup golden rum
- 1 envelop unflavored gelatin ¼-ounce
- 3 egg yolks
- 1/2 cup sugar
- 1/2 cup freshly brewed very strong black tea (Darjeeling or English Breakfast)
- 2/3 cup milk
- 1/2 cup heavy cream
- seeds of ½ vanilla bean or 1½ teaspoons pure vanilla bean paste
- 4 almonds whole
Instructions
- Combine the raisins with the rum in a small bowl and set aside.
- Soak the gelatin in ½ cup cold water and set aside.
- Beat the egg yolks until foamy in the top of a double boiler or a metal bowl placed over a pot with gently boiling water. Stir in the sugar.
- Blend the tea with the milk and cream and pour the mixture into the egg yolks. Add the vanilla and gelatin and stir until the gelatin is entirely dissolved. Remove from the heat and place the bowl in a larger bowl filled with ice water. Drain the raisins and add them to the mixture. Stir until slightly cool. Pour the mousse into a large glass serving bowl or individual dessert bowls and chill for several hours until firm
Notes
Black tea is the regional drink of the northern coastal area of Frisia. The East Frisian tea blend (Ostfriesenmischung) is one of the most popular black teas in Germany. It consists mainly of Assam tea from northeast India, and a small portion of another black tea, such as Darjeeling. Frisians drink their tea with cream and rock candy. Given the popularity of tea in the area, it is not surprising that the regional cuisine has produced a dessert-like tea mousse.