Wednesday, 29 August 2007

Curd cheese mousse with black tea

Desserts flavoured with tea sound so exotic and exciting for me. Everything flavoured with tea, actually. I have made different experiments and in addition to my yoghurt sauce and green tea cake with cottage cheese I had another really successful one a few days ago.

Curd cheese mousse with black tea
(4 servings)

400 g curd cheese
2 eggyolks
2 eggwhites
2 dl milk
1 dl sugar
4 teabags

1. Heat milk together with the teabags (use a teflon coated saucepan). When it has started to boil, remove it from the heat, cover and let stand for 5 minutes.
2. Discard the teabags, but try to press all the liquid you possibly can out of them.
3. Beat eggyolks in a bowl and add the mixture to them.
4. Pour the milk-eggyolk mixture back into the saucepan and heat (over medium heat) until it thickens, stirring to avoid clumps. Let the mixture cool down in the fridge while you prepare other ingredients.
5. Mix curd cheese with sugar and vanilla.
6. In a clean and dry bowl beat the eggwhites with an electric mixer until stiff peaks form.
7. Mix the tea mixture with curd cheese, then gently add the eggwhite foam (add half of it at first).

For serving I’d recommend fruit or berries and lots of them! The more fruit the better goes for all dishes, right? I like to mix the mousse with apple cubes as I have plenty of apples lying around in the kitchen. At last. One small apple diced and mixed with each serving – now that’s delicious. I believe I’d like it with ice cream too.

The mousse has quite a strong taste of black tea, it’s moderately sweet and has a really light foamy texture. At the same time it’s a real pleasure for all you curd cheese lovers out there (although it’s my modest opinion that Estonian curd cheese is the best in the whole world – it’s the one thing besides our rye bread that I just couldn’t live without if I moved abroad).

Have you got any favourite fabulous recipes using tea?
My next idea is to make a layered hazelnut cake with black tea egg-buttercream filling. Just hope I have any time to cook in September...


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actually, that's brilliant. Thank you. I'm going to pass that on to a couple of people.