This recipe started with an afternoon cuppa tea, and led to thoughts of a soft dessert. I played around with sweetness, texture (think Goldilocks, this one has been too sweet, to hard, too gooey - you name it - until I got it right) and then decided what lady doesn't like a dash of rum in her afternoon tea now and again - here is the end result. Sweet, rummy, ladylike .... - aargersi —aargersi
Test Kitchen Notes
I love working with tea flavors, though I realize I've always incorporated them into crème brûlée, and I also love panna cotta, so this recipe was lovely. The finished pudding was truly excellent in terms of flavor and texture. It held its shape beautifully, yet yielded on the palate. The color though is somewhere between battleship grey and muddy lavender. Next time I might brighten it by adding lime zest and/or lavender blossoms infused in the cream, serve it in a puddle of crème anglaise or with a coulis of diluted lemon curd and a bright nasturtium blossom. Thank you so much aargersi, this was fun and interesting! —boulangere
honey (I used a nice floral local honey)
rum - Mt Gay Eclipse is a fabulous gold rum
whole green cardamom pods
In This Recipe
Put the half n half in a saucepan and add the teabags and cardamom pods - I tie the strings to the handle for easy retrieval. Bring it to a simmer, let it barely simmer for a couple of minutes then turn the heat off and whisk in the honey. Let the mixture steep for 15 minutes.
Put the rum in a small bowl and add the gelatin. Let that sit for a couple of minutes. Now remove the tea bags and cardamom from the half n half, and turn the heat back on to barely medium. Whisk in the rum and gelatin and whisk until it is all dissolved together.
Pour into 4 ramekins and chill until set, probably about 3 hours. To unmold - fill a baking dish with hot water and set the ramekins in for just a few seconds. Slide a small sharp knife around the edge, then turn on to your serving dishes.