The British Empire was built on cups of tea, but you won’t have seen one like this before! This cuppa will cool you down on a hot summer’s day. It’s perfect served with some sugary cookies but also makes a great dessert that can be made well in advance and finished off with a spoon of vanilla-scented Chantilly cream.
SERVES 4
8 Earl Grey tea bags
2½ cups boiling water
7 sheets of leaf gelatin
Juice of 1 lemon
⅔ cup superfine sugar
Store-bought cookies or Ginger Snaps, to serve
For the Chantilly cream
⅔ cup whipping cream
1 vanilla pod, slit lengthways
1 tablespoon confectioners’ sugar
1. Place the tea bags in a large heatproof jug and pour the boiling water on top. Leave the tea to steep for 30 minutes, then remove the tea bags.
2. Meanwhile place the gelatin sheets in a small bowl of cold water and leave to soften for a few minutes.
3. Squeeze out the excess water from the gelatin sheets and add to the tea along with the lemon juice and sugar; stir until dissolved. Pour into teacups and leave to set for at least 3 hours.
4. When you are ready to serve, whip the cream until soft peaks form. Scrape the seeds from the vanilla pod and add to the cream, along with the confectioners’ sugar.
5. Serve the “tea” with the Chantilly cream and cookies or crisp Ginger Snaps.
