The tea for this one has the same story behind it as my Green Tea and Lemon Granita — a Tea Cargo green tea I first encountered chasing wild tea trees through Yunnan Province, close to the Burmese border. This is the other side of that same leaf: not iced and refreshing, but silky, set, and quietly indulgent. Six ramekins, five minutes of actual work, and the rest is the fridge doing the job for you.
Ingredients
- 100ml milk
- 1 sachet gelatin powder
- 500ml cream
- 100g sugar
- 1 tsp ground green tea leaves
- ½ tsp vanilla extract
Method:
- Mix the milk and gelatin powder in a bowl. Set aside.
- Pour the cream and sugar into a pan over medium heat. Bring to the boil, watching closely.
- Turn down the heat and pour in the milk and gelatin mixture, stirring until completely dissolved. Continue cooking for one minute, stirring continuously.
- Remove from the heat and stir in the ground green tea leaves and vanilla extract. Stir thoroughly.
- Pour into six ramekins or whisky glasses and chill until set.
If you'd rather drink your green tea than eat it, my Green Tea and Lemon Granita is the icy, heart-healthy alternative. And if you want the full story of where this tea came from, Indiana Morrison in China has the mountains, the monks, and the chicken's feet.
Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures – The Flexible Chef
