Cool down with the sophisticated simplicity of this Silky Black Tea Jelly. A staple in refined Asian dessert cafes, this tea-infused delight captures the bold, floral essence of premium black tea in a translucent, amber-hued gelatin that is as beautiful as it is refreshing. The secret to its professional-grade texture lies in the bloom-and-dissolve technique—ensuring the gelatin is perfectly hydrated to achieve a delicate ‘wobble’ that melts instantly on the tongue. Finished with a lush drizzle of heavy cream, the bitterness of the tea finds a perfect, velvety balance in every bite. Naturally low in calories and incredibly easy to prepare, this 4-ingredient dessert is the ideal light finale for a summer dinner or a chic afternoon pick-me-up.
Black Tea Jelly with Cream
Equipment
- Ramekins or Glass cups
- Small saucepan
Ingredients
- 3 black tea bags (or about 8g of looseblack tea leaves)
- 10 g gelatin sheets
- 35 g sugar
- 450 ml hot water
- A small bowl of coldwater (for softening thegelatin sheets)
- A splash of heavycream (to drizzle over thejelly before serving)
Tools or EquipmentNeeded
- 2 small containers (approx. 300 ml each), or 3 smallercontainers (approx. 200 ml each) (For portioning theblack tea jelly mixture before it sets. Use containers that are heat-resistantor safe for warm liquids.)
Instructions
- Prepare a bowl of cold water and soak the gelatin sheets until fully softened. Make sure each sheet is completely submerged. Set aside.
- Brew the black tea by steeping three black tea bags in 450 ml of hot water. Let it sit for 5 minutes.
- After 5 minutes, remove the tea bags. Take the softened gelatin out of the cold water, gently squeeze out the excess water, and add it to the hot tea. Stir gently until the gelatin is completely dissolved.
- Add the sugar and stir until fully combined.
- Pour the tea mixture evenly into small containers. Cover and refrigerate for at least 5 hours or overnight until fully set.
- Once set, serve chilled. You can add a drizzle of fresh cream for a smoother, creamier finish — perfect for summer.
Video
Serving & Storage Tips
- Since this is a natural tea jelly, it’s best consumed within 2 days when stored in the fridge.
- You can substitute gelatin powder for gelatin sheets using the same weight (10 g), but be sure to follow the correct method for blooming and dissolving the powder.
Tools & equipment you may need
Jelly Cup
Last Updated on 2026-04-23