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 Recipe
and Photo by Ellen
Easton from her
Victorian Tea Menu.
Check
out more of Ellen Easton's
Tea Travels™
articles and recipes.
You may substitute any flavor of choice in
this recipe. Just remember to coordinate your garnish, tea flavor, and water
or extract.
More delicious
Puddings, Creams, and Custard Recipes.
Learn about the
History of English High Tea,
English High Tea Menu, and more delicious
Afternoon Tea and High Tea Recipes.
Tea-Infused Orange Cream
Pudding
1 1/4 cups milk
2 tablespoons orange-flavored loose-leaf tea
1/4 cup superfine
sugar
2
eggs, separated*
1 teaspoon orange extract
1 envelope (1/4 ounce or 1 tablespoon) unflavored
gelatin
3 tablespoons water
2/3 cup heavy or whipping
cream
Fresh mint leaves (garnish)
2 navel oranges, peeled, pitted and sliced (garnish)
Crystallized/Candied Edible Flowers
(garnish)
*
After separating, bring
egg whites to room temperature to ensure volume when beating, as
warmer eggs whip faster than cold eggs. Learn how to
Make Perfect Meringue.
In a saucepan over medium
heat, bring milk and loose tea just to a boil. Remove from heat and allow mixture
to infuse for 5 minutes and cool.
In a bowl, whisk together the superfine
sugar and egg yolks. Strain the warm tea-flavored milk into the egg yolk
mixture. Stir in the orange extract; set aside.
In a small bowl, sprinkle the unflavored gelatin over the 3 tablespoons water; let stand
until the gelatin is softened, about 5 minutes. Once the gelatin is softened,
stir into the tea mixture until the gelatin is completely dissolved. Chill in
the refrigerator just until the mixture begins to set; remove from refrigerator.
Pour the whipping cream into a large bowl and, using an electric mixer,
whip until thick but not stiff; gently fold in the prepared chilled
tea/gelatin mixture; set aside.
In a large clean bowl, using an electric mixer, beat egg whites on high
speed until they form stiff peaks (tips that stand straight when the beaters
are lifted). Gently fold the egg white mixture into the whipped cream
mixture.
Divide the pudding into four (4) individual serving cups, custard cups,
or dessert glasses. Refrigerate for approximately 2 to 3 hours until set.
When ready to serve, remove pudding from the molds and place on
individual dessert plates. Garnish with fresh mint leaves, sliced oranges,
and crystallized flowers (see below).
Makes 4 servings.
ELLEN EASTON, author of AFTERNOON TEA...TIPS,
TERMS and TRADITIONS, Manners Do Matter™ and Good $ense For $uccess™
(RED WAGON PRESS), is a consultant to
leading hotels and tearooms, including The PLAZA and LADY MENDL’s, is speaker and designer of related products to the
hotel, food service, retail, and special event industries.
REVA PAUL, an internationally acclaimed confectionery artist,
hand decorated floral sugars and mints are available by special
order for teas, weddings, and special events. Wholesale/Retail -
Bulk & Gift boxed. All prices on request via RED WAGON PRESS
(212) 722-7981.
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AFTERNOON TEA...TIPS,TERMS and TRADITIONS By
Ellen Easton
72 pages of how to’s, history, etiquette
and FAQ about afternoon tea, serving styles and more.
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TEA TRAVELS™FOR THE HOLIDAYS By Ellen Easton
64
pages, 21 color photos. A complete holiday menu includes
25 easy to prepare recipes; theme teas, decorating &
gift ideas; invitation template & secret sources.
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Each 5 x 7 paperback book fits into an A-7 envelope for
easy mailing, great gift or party favor item.
Each book
is $20.00 post paid. Continental US Only. Final sale.
(Wholesale and Fundraising accounts are welcome. Call
for Special Prices) Please include your name, address
and telephone number for shipping. Please make check or M.O. payable to: RED WAGON PRESS and send to: RED WAGON
PRESS, 45 East 89th Street, Suite 20A, NYC, NY
10128-1256
TEA TRAVELS™, Wishing You Happy TEA TRAVELS!™ and Good $ense For
$uccess™ are the trade marked property of Ellen Easton/RED WAGON
PRESS.
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