Strawberry Shortcake with Cardamom Black Tea Whipped Cream
From the beautiful and effortless photography to the unique and delicious recipes, Teaspoons and Petals, the tea blog of Alexis Siemons, is a treat for your eyes as well as your tasting palate. Being a longtime fan of Alexis and her blog, we were delighted that she agreed to create a tea-infused recipe using our Cardamom loose leaf tea. Many thanks to Alexis for sharing her baking magic with us. Make sure to follow her on Twitter and Instagram for more inspiring and tasty creations.
Crisp spring air calls for late morning brunches that are effortless. This easy, breezy state of mind and appetite inspired me to seek out seasonal berries that I could slice and spoon onto sweet pastry shells or crumbling biscuits. I imagined that the berries would beg for a hearty dollop of whipped cream and a freshly brewed cup of tea with forward flavours. But rather than just keep the tea in the dainty cup, I introduced it to the cream. They instantly fell in love.
The Cardamom Black tea, a blend of Kenyan and Sri Lankan black teas, naturally lends itself to a dance with dairy. The blend of black teas reveals a flavour that is malty, full bodied, and robust, easily mingling with the brightly aromatic notes of cardamom that could be defined as mildly floral with hints of citrus. Simply said, this Cardamom Black teabags to have spoonfuls of cream and a pinch of sugar mixed in for a sip that’s simply soothing. But instead, I simmered a pot of heavy cream and infused it with the Cardamom Black tea, and then whipped it into a tea infused airy cream to play with the fresh berry flavours.
Seconds after whipping the cream, it’s hard not to steal a spoonful to taste how the robust tea cuts through the richness of the cream for a bit of depth and welcomed astringency that play with the citrus notes of the cardamom. As soon as the whipped cream meets the berries, opt for a first bite that captures all three layers of cream, berry and pastry shell for a play on an open faced strawberry shortcake. Paired with a cup of the Cardamom Black tea, the steep takes center stage after several sips. And if a few dollops of tea infused whipped cream happen to fall into your cup, well, consider yourself lucky.
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Add the cream and vanilla to a small pot over medium heat and bring to a simmer. Stir in the tea and remove the pot from burner and let the tea steep for 15 minutes.
Strain out the tea leaves, pressing on the leaves to extract every last drop of cream. Pour the tea infused cream into an airtight container and cool in the refrigerator for at least one hour. Place a large mixing bowl and metal whisk in the freezer. When ready to whip, add cream to the chilled bowl, stir in sugar and whip with a whisk or electric mixer until the cream has stiff peaks. Do not overbeat.
Top each pasty shell (or halved biscuit) with sliced strawberries and a dollop of whipped cream. Serve immediately with a steeped cup of Ahmad Cardamom Black Tea.