• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Tea Cream with Orange-Blossom Honey Sauce

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • -----------------------------------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


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
1 ts Arrowroot dissolved in 2
-teaspoons water

1. To prepare the cream: Stir together the milk and cream. Combine 1 1/4
cups of the mixture with the tea leaves, cardamom pods, orange zest, sugar
and salt in a heavy saucepan. Stir over medium-low heat until sugar has
dissolved. Then bring to a boil and remove from the heat. Set aside 17
minutes for the milk to infuse with the other flavors.

2. In a small saucepan, combine the remaining 1/4 cup milk-cream mixture
and gelatin. Let stand 10 minutes, then stir over low heat until liquid.
Set aside briefly.

3. In a large bowl, whisk the sour cream until smooth. Pour the tea mixture
through a very fine sieve, or one lined with cheesecloth, into the sour
cream. Add the gelatin and whisk until smooth and blended. Pour into small
dessert cups or goblets and chill for several hours.

4. To prepare the sauce: In a medium saucepan, combine the zests, orange
and lemon juices and honey. Place over medium-low heat and stir to dissolve
the honey. Then bring to a boil, reduce the heat slightly and cook at a low
boil until the sauce starts to thicken. It will lightly coat a spoon. Stir
in the dissolved arrowroot and cook 1 minute. Transfer to a bowl, cool and
chill. Serve in a glass bowl to the side of the tea cream.

Adapted from "The Tea Book" by Sara Perry.

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