Exact quantities, then the method.
This is a bergamot-scented whipped cream, made by infusing the cream with Williamson Earl Grey before you whip it. A spoonful turns a plain scone, a slice of sponge, a bowl of fruit or a hot chocolate into something with a proper Earl Grey character. The flavour goes into the fat of the cream, so it carries right through.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Earl Grey Whipped Cream recipe. Canonical: https://teas.co.uk/recipes/earl-grey/bergamot-whipped-cream/
The one thing to remember is that the infused cream has to go cold again before it will whip. Warm it gently to take on the tea, then chill it well, and only then whisk it up with a little icing sugar and vanilla. Stop at firm peaks, as cream turns to butter quickly once it gets there.
You'll need
- 2 Williamson Earl Grey pyramid bags
- 300ml double cream
- 30g icing sugar, sieved
- 1/2 tsp vanilla bean paste
- A small pinch of fine sea salt
Method
- Warm the cream in a small heavy-based pan over a medium-low heat to about 80C, steaming with the first fine bubbles at the edge but not simmering. Do not let it boil, or it will lose the structure it needs to whip later.
- Take it off the heat, drop in the two Earl Grey bags, cover and infuse for ten minutes. Cream takes on the bergamot slowly, so give it the full time.
- Lift out the bags, pressing each against the side, and discard. The cream should be a pale tan and smell clearly of bergamot.
- Pour into a clean tub, cool for half an hour, then chill in the fridge for at least two hours. This step is not optional: warm cream simply will not whip.
- Tip the cold cream into a large bowl and add the icing sugar, vanilla paste and pinch of salt.
- Whisk with an electric whisk on medium-high for three to four minutes to soft peaks, where the peak flops over when you lift the whisk.
- Drop the speed a little and whisk for another thirty seconds to a minute to firm peaks, where the peak stands up with just a slight curl.
- Stop straight away. From firm peaks to split butter is only about fifteen seconds, so watch it closely.
- Use it at once on warm scones, cake, hot chocolate or fruit, or keep it covered in the fridge for up to a day and whisk briefly to re-fluff if it has softened.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Williamson Earl Grey, 50 Tea Bags 125g
Rate it, keep it, add to it.
Made this? Rate it.
Tell us how it came out. A star rating and a line or two helps the next person who makes it.
Sign in to rate +5 to 25 reward points · sign-in required
The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
Got something to add? Logged-in customers can submit additions to the Tea Wiki, admin-approved, your name on the byline, plus reward points.
Sign in to contribute