Tea Cream

Ingredients

• 5 sheets white gelatin
• 2 tsp matcha tea powder
• 4 egg yolks
• 100 g sugar
• 200 ml milk
• 20 ml white rum
• 400 g whipping cream
• 500 g exotic fruits diced (e.g., melon balls and pieces, kumquats, figs, limes etc.)

Instructions

1. 1.

   Soak gelatin in cold water.

2. 2.

   Bring milk to a boil, stir in matcha powder, then let cool in the refrigerator. In a separate bowl, whisk egg yolks with sugar over a hot water bath; dissolve the drained gelatin into the mixture, then fold in the cooled tea milk and rum. Whip cream until stiff peaks form and gently fold it into the mixture. Pour the batter into serving molds and chill in the refrigerator until set.

3. 3.

   To serve, briefly dip molds in hot water, transfer to dessert plates, and garnish with fruit salad.