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Rose Tea–Infused Mousse


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Rose Tea–Infused Mousse





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 


• In the work bowl of a food processor, combine yolks and salt.
Pulse to mix. Set aside.
• In a small microwave-safe bowl, sprinkle gelatin over ¼ cup tea.
• 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.
• Continue to cook, approximately 16 minutes, until mixture
reaches 240° on an instant-read thermometer. Remove from
heat.
• 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.
• 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.
• In a separate bowl, using an electric mixer fitted with the whip
attachment, beat cream, reserved vanilla seeds, and extract at
high speed until medium peaks form. Add syrup mixture, beating
until stiff peaks form.
• Refrigerate for 2 hours. Spoon mixture into a pastry bag fitted
with a large round tip. Use immediately.
*For testing purposes, we steeped ½ tablespoon Rishi Organic
Wild Rose White Tea (rishi-tea.com) in ½ cup water at 190° for 5
minutes.

(Pictured with Strawberry Baby Cakes with Rose Tea–Infused Mousse
)
 


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