Directions
- 1Crush 100g of digestive biscuits.
- 2Pour the crushed biscuits into a bowl and stir well.
- 3Pour the biscuit mixture into the mold and press down firmly to compact it.
- 4Keep the mold refrigerated until ready to use.
- 5Stir 240g of cream cheese until smooth.
- 6Add 10g of softened gelatin sheets, 4g of black tea powder, 50g of hot milk, and 30g of white sugar to a separate bowl.
- 7Mix until dissolved.
- 8Pour the dissolved tea mixture back into the cream cheese and stir until smooth.
- 9Add 200g of cream and 20g of sugar to a bowl.
- 10Whip until it reaches a yogurt-like consistency.
- 11Pour the whipped cream back into the cheese batter and stir until well combined.
- 12Pour the mixture into the mold, smooth the surface, and refrigerate for 1 hour.
- 13Heat 200g of milk with 1-2 black tea bags until it turns a milk tea color.
- 14Add 8g of softened gelatin sheets and stir evenly.
- 15Once cooled, pour the black tea jelly over the mousse and chill for at least 4 hours.
- 16Warm the mold edges with a hair dryer to release the cake.
- 17Slice the Earl Grey Tea Cheese Mousse.
Ingredients
- 100 g crushed digestive biscuits
- 240 g cream cheese
- 10 g softened gelatin-sheets
- 4 g black tea powder
- 50 g hot milk
- 30 g white sugar
- 200 g cream
- 20 g sugar
- 200 g milk
- 1 to 2 black tea bags
- 8 g softened gelatin sheets
Equipment
bowlmoldwhiskelectric mixersaucepanhair dryerknife
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