Earl Grey Whipped Cream

teas.co.uk · 15 min active + 2 h chill · Makes about 600ml whipped (tops 1 cake or fills scones for 6)

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

1. 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.
2. 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.
3. Lift out the bags, pressing each against the side, and discard. The cream should be a pale tan and smell clearly of bergamot.
4. 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.
5. Tip the cold cream into a large bowl and add the icing sugar, vanilla paste and pinch of salt.
6. 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.
7. 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.
8. Stop straight away. From firm peaks to split butter is only about fifteen seconds, so watch it closely.
9. 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.

Recipe: https://teas.co.uk/recipes/earl grey/bergamot whipped cream/