T hank you for knocking on my door and stopping in for a visit. Do sit a spell and warm your toes by the fire and your fingers cupping your favorite tea. I hope you had a wonderful time with family and friends and had time to count your blessings.
THE LIGHTER SIDE
The New Year brings a renewed sense of starting fresh, for me. After a busy, bustling social season, with lots of friends and festivities the thought of getting back into routine feels reassuring to me, that there is a season for everything. I definitely enjoyed every sip and extravagant tasty morsel and don’t regret a one. Now its time to get on to the lighter side of life again, with an eye to sunny days when I might like to wear fewer layers and look a little lighter too.
Tea has wonderful healthy properties and there are so many ways to enjoy it, besides the comforting brew. I would like to share a dessert recipe with you that my guests have enjoyed. I don’t believe in denying oneself of dessert.
RED TEA PANNA COTTAThis is a creamy dessert that is satisfying without being at all heavy. I use pink depression glass teacups as my moulds.
¼ CUP berry-flavoured red tea, cooled (for gelatin mixture
3 1/2 TSP gelatin powder
3 1/2 CUPS 18% cream
3/4 TSP icing sugar
1/3 CUP berry-flavoured red tea, cooled (for cream mixture)
Marinate ½ PINT raspberries in
¼ CUP berry-flavoured red tea, cooled
2 TSP sugar
Place ¼ CUP berry-flavoured red tea, cooled, in a small bowl and sprinkle with gelatin powder. Let stand for 5 minutes.
Heat the cream, icing sugar and remaining red tea in a medium saucepan over medium-low heat until warm. Stir ¼ Cup of warm mixture into the softened gelatin, then add back into the saucepan. Gently warm the mixture for 4 minutes, stirring occasionally.
Lightly oil eight ½ cup moulds. Pour mixture into moulds and refrigerate for 6 hours or overnight.
Dissolve sugar in remaining red tea and marinate washed and dried raspberries.
Top each mould or teacup with a few berries and syrup and a sprig of fresh mint, if you have on hand.
Note: Tea should be well steeped for full flavour, but not bitter.
Serving a simple dessert in an unconventional way adds to the ambience of an evening.
T his is one way I “KISS,” my hostessing. Keeping It Simple and Stylish, your unique style of course.
D o give it a try and let me know how you made it, Keeping It Simple and Stylish.