Black Tea Jelly with Cream
Black Tea Jelly with Cream is a light and elegantdessert, perfect for warm days. Made with fragrant black tea and softened gelatin, this chilled jelly is smooth, subtly sweet, and pairs wonderfully with a splash of fresh cream. It’s an easy recipe that requires just a few ingredientsand a bit of patience to chill. Whether served at the end of a meal or as arefreshing afternoon treat, this tea-based jelly offers a cooling contrast to hot summer days and adds a delicate, sophisticated touch to your dessertlineup.
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.
