January 1, 1970Serves 4
3-cups heavy cream
4-tbsp. Earl Grey Tea
Mix together the milk, heavy cream, sugar, Earl Grey tea.
Bring to a boil.
Remove from heat and let sit for 1 hour.
Strain the tea leaves from the mixture.
Put the gelatin into 2 cups of cold water.
After the gelatin has “bloomed” , add to the tea mixture.
Pour into ramakins and cool for 4 hours in refrigerator.
Decorate as desired.
Vinzenz Aschbacher, Executive Pastry Chef