Top | Jehnee Rains
Jasmine-Tea-Infused Whipped Cream
(recipe, Jehnee Rains)
- 1 cup cream
- 2 tsp. jasmine pearl tea
- 2 Tbsp. sugar
- In a small saucepan, bring cream just to the boil. Turn off the heat and add 2 teaspoons jasmine pearl tea. Cover, and allow to steep 5 to 7 minutes. Taste the cream; if left too long, the tea will become bitter. As soon as the flavor is reached, pour the cream through a strainer and chill for at least an hour, or overnight.
- When you’re ready to serve, pour the cream into a mixer with sugar, and whip until soft peaks form.