Rose Tea-Infused Mousse
Serves: approximately 6 cups
 
Ingredients
  • 6 large egg yolks
  • ¼ teaspoon salt
  • 3 teaspoons unflavored gelatin
  • ½ cup cold strongly brewed white tea, divided
  • 1 cup sugar
  • 2 cups heavy whipping cream
  • ½ vanilla bean, split in half, seeds reserved
  • 2 teaspoons clear vanilla extract
Instructions
  1. In the work bowl of a food processor, combine yolks and salt. Pulse to mix. Set aside.
  2. In a small microwave-safe bowl, sprinkle gelatin over ¼ cup tea.
  3. Meanwhile, in a small saucepan, combine sugar and remaining ¼ cup tea. Cook, covered, over medium-high heat until mixture begins to boil. Remove lid.
  4. Continue to cook, approximately 16 minutes, until mixture reaches 240° on an instant-read thermometer. Remove from heat.
  5. Place gelatin mixture in microwave, and melt on High (100 percent power) for approximately 30 seconds. Add gelatin to hot syrup mixture, whisking until dissolved and smooth.
  6. With food processor running, slowly and carefully pour in syrup mixture. Continue to pulse until mixture is thickened, cooled, and almost tripled in volume, approximately 4 minutes.
  7. In a separate bowl, beat cream, reserved vanilla seeds, and extract at high speed with an electric mixer fitted with the whip attachment until medium peaks form. Add syrup mixture, beating until stiff peaks form.
  8. Refrigerate for 2 hours. Spoon mixture into a pastry bag fitted with a large round tip. Use immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/strawberry-rose-baby-cakes-recipe/