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- 1/4 c loose rooibos tea
- 4 c water
- 2 1/2 T sugar
- 2 or 3 sheets gelatin
- cocoa powder
- coarse sugar
- 1 c heavy cream
- 1 t lemon extract
- Boil water. Add tea and let steep for 5 minutes. Filter through a coffee filter and return to a saucepan.
- Reduce tea to 2 c. Sweeten with sugar, to taste.
- Soak gelatin in cold water for 5 minutes. Squeeze out most of the water. Stir into tea.
- Pour about 3 T tea into shot glasses. Let cool then cover with saran wrap. Chill for at least 3 hours.
- Mix a couple tablespoons of coarse sugar with a few teaspoons of
cocoa powder. Put 1/4 t or so of the mixture on the top of each gelee.
- Add lemon extract to taste to the cream. It should be noticeably
lemony. Whip to soft peaks. Put a dollop on top of each gelee and serve.
Makes 10-12.
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