Exact quantities, then the method.
A tea jelly is one of those quietly grown-up puddings that looks far more involved than it actually is. You brew the lemon tea strong, sweeten it, set it with a few sheets of gelatine, and let the fridge do all the work. What you get is a clear, trembling jelly with a clean citrus edge, light enough to follow a big meal without anyone groaning.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Lemon Tea Jelly recipe. Canonical: https://teas.co.uk/recipes/cocktails/lemon-tea-jelly/
It sets in around four hours, so make it in the afternoon and forget about it until pudding. A single raspberry on each is the only dressing it needs.
You'll need
- 2 tea bags of Cotterley Lemon Tea
- 200ml freshly drawn water at 100C, just off the boil
- 60g caster sugar
- 40ml fresh lemon juice
- 3 sheets of gold gelatine
- 4 fresh raspberries, one for each dish
- 4 small 150ml glass dishes
- 1 small saucepan, 1 saucer for covering, 1 small bowl of cold water for blooming the gelatine
Method
- Soak the gelatine sheets in a bowl of cold water for 5 minutes, until floppy.
- Meanwhile, steep 2 tea bags in 200ml of just-boiled water for 5 minutes under a saucer.
- Lift out the bags and stir the caster sugar into the hot tea until it dissolves.
- Squeeze the water from the gelatine, then stir the sheets into the warm tea until they melt away completely.
- Stir in the lemon juice.
- Divide between four small glasses or dishes.
- Chill for about four hours, until just set with a gentle wobble.
- Drop a raspberry on each just before serving; add it earlier and it sinks into the jelly.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Cotterley Lemon Tea, 25 Tea Bags 40g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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