black tea jelly
Desserts
Black Tea Jelly
A few weeks ago, I just happened to be thinking about all those great homemade jellies as I sipped a cup of my favorite tea, and it occurred to me that a tea-flavored jelly could be a wonderful, light end to a meal – or even part of a composed dessert, perhaps with a rich, milky ice cream and a crisp cookie of some kind.
Ingredients
- 2 cups of your favorite black tea (i use taylor's of harrogate scottish breakfast), strongly brewed and cooled to room temperature
- 2 packets (1/2 an ounce) powdered gelatin
- 1/4 cup sugar
Directions
- Brush a 4-cup mold or bowl lightly with vegetable oil.
- Sprinkle the gelatin evenly over the tea and let it soften for about 5 minutes. Meanwhile, put a kettle on to boil. When the water boils, measure out 1½ cups and stir in the sugar until it dissolves. Add the tea and gelatin and stir until the gelatin dissolves, about a minute.
- Carefully pour the liquid into the mold and refrigerate for several hours, until set. To unmold the tea jelly, set it in a bowl of very hot water for about 30 seconds, place a serving plate over the top, hold your breath, and flip. If you don’t hear a squelching noise, followed by a plop, jiggle the mold a little. Once it's safely on the plate, decorate the edges of the gelatin mold with berries or whatever else you’d like, parade it into the dining room and serve with heavy cream or vanilla ice cream on the side.
