Green Tea Ice Cream

Ingredients

2 egg yolks
2 tablespoons dry green tea
1 tablespoon sugar
1 1/4 cups double (heavy) cream
1/4 cup caster sugar
1 1/4 cups milk
2 tablespoons boiling water

Take the dry green tea and soak in boiling water with the tablespoon of sugar for 10-12 minutes.

Into a saucepan put the milk and gently bring to the boil then pour this over the tea. Leave to stand for 5 or 6 minutes.

Beat the egg yolks with the 1/4 cup caster sugar in a separate bowl and then strain the milk mixture into it.

Transfer to a saucepan and gently heat, stirring all the time, until the mixture is thick. Leave to cool. Whip the double (heavy) cream and fold into the cooled tea mixture. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.


Darjeeling Fruit Cup

You need (serves 10 people):

• 4 oz. sugar
• 2 pints water
• ¼ pint strong fresh Darjeeling, strained
• ¼ pint fruit syrup
• ¼ pint orange squash
• ¼ pint lemon squash
• ¼ pint pineapple squash
• 1 bottle lemonade
• cherries
• 2 bananas
• ice

Boil the sugar and ¼ pint water together for 5 minutes. Add the cooled tea, the rest of the water, fruit syrup and fruit squashes. Chill and add all the other incredients.


Darjeeling Cake

For the Cake:

• Cooking spray
• 6 tablespoons Darjeeling tea
• 2 cups flour
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• 3 egg whites
• 1 egg
• 2/3 cup boiling water
• 2/3 cup cocoa
• 1/4 teaspoon salt
• 1/4 cup plain yogurt
• 1 1/4 cups granulated sugar
• 1/4 cup butter, softened
• 3/4 cup brown sugar

For the Icing:

• 1/2 cup boiling water
• 5 tablespoons loose Darjeeling tea
• 2/3 cup (6 ounces)
• 1/3-less-fat cream cheese, softened
• 2 1/2 cups powdered sugar
• 1/2 cup cocoa

Other ingredients:

• chopped hazelnuts

To prepare the cake:
Coat 2 (9-inch) cake pans with cooking spray; line bottoms with wax paper.
Coat wax paper with cooking spray; set aside.
Pour 2/3 cup of boiling water over 6 tablespoons tea leaves in a bowl; steep 5 minutes. Strain through a fine sifter into a bowl; cool to room temperature.
Spoon flour into measuring cups; sift together flour, baking soda, and salt; set aside.
Combine 2/3 cup cocoa and 2/3 cup boiling water; stir; cool in freezer for 10 minutes, and stir in brewed tea, yogurt, and vanilla.
Place granulated sugar, brown sugar, and butter in a large bowl; beat with a mixer until well blended; add egg whites and egg, 1 at a time; beat well; add flour and brewed tea mixture alternately to sugar mixture.
Pour butter into cake pans; bake at 180° for 30 minutes.
Cool for 10 minutes; remove from pans; remove and discard wax paper; cool.

To prepare the icing:
Pour 1/2 cup boiling water over 5 tablespoons tea leaves; steep for 5 minutes; strain; cool to room temperature.
Place cream cheese in a bowl, and beat with a mixer until fluffy.
Sift together powdered sugar and 1/2 cup cocoa.
Add cocoa mixture and 2 1/2 to 3 tablespoons brewed tea. Beat until smooth.
Place 1 cake layer on a plate; spread with 1/2 cup icing; top with another cake layer; spread remaining icing over top and sides of cake; sprinkle with hazelnut.



If you have any tea recipes you'd like to add, please send us an email family@teekampagne.de