Making the perfect dish
Tea isn't just for sipping. Look beyond the cup, and you'll discover a host of new ideas to infuse your cooking with your favourite Twinings blends.
Breads & SconesFruit LoafFatless Tea BreadHoney Tea BreadFruit Tea BrackTea SconesBanana Tea Muffins
Entrees, Appetizers & SaladsDarjeeling Prunes In BaconIndian KidneysBrewed Lamb CasseroleRaw Fish Salad With Darjeeling Tea, MarinatedSteamed Savoury RiceCamomile and Chive MousseWild Rice Consomme With Earl GreyTea-Steeped Eggs
Sweets & DessertsTwinings Lady Grey CookiesTwinings Holiday Tea Shortbread CookiesFruit Berry MaltedBlackcurrant Tea MousseBlackcurrant Ice CreamEarl Grey Ice CreamEarl Grey CreamsMrs. Twining's Tea GelatineApricot Tea MousseTea Ice Cream
Earl Grey Creams
Twinings Tea: Earl Grey
- 25g Earl Grey tea
- 450ml water
- 3 egg yolks
- 125g caster sugar
- 25g plain flour
- 7g gelatine
- 45ml water
- 15ml brandy
- 15ml Grand Marnier liqueur
- 300ml double cream
- Place tea into a warmed teapot. Bring water to the boil and pour over the tea. Cover and leave to stand for 5 minutes. Strain the infused tea into a saucepan.
- Place the egg yolks, sugar and flour in a bowl and whisk until thick and creamy.
- Bring the tea to the boil and then pour over the egg mixture and whisk well.
- Place the bowl over a pan of hot water. Stir over a low heat until the mixture is thick and coats the back of the spoon.
- Cool the mixture until luke warm.
- Sprinkle the gelatine onto the remaining water and allow to disolve. Add to the tea and egg mixture together with the brandy and orange liqueur.
- Whip the cream to soft peaks, fold into the custard and pour into 4 or 6 individual glasses or cups and leave to set.
- Serve cold.