Tea soufflé

1. First of all, we pour boiling water on tea, lime or lemon zest and cinnamon. Ingredients:

• Sugar - 150 Grams
• Cinnamon powder - 2 teaspoons
• Yolk egg - 8 pieces
• Black tea - 30 Grams
• Lime Celery - 1 Piece
• Cream - 350 Grams
• Gelatin - 15 Grams

Instructions

1. First of all, we pour boiling water on tea, lime or lemon zest and cinnamon. Cover tightly with a lid and let it sit for about ten to fifteen minutes. 2. Now we need to take the eggs and separate the proteins from the yolks. All mixed. 3. Then, when the tea is brewed, cool it half and add gelatin to it. Stir, gelatin must completely dissolve in the brewed tea. In the second half of the tea we add sugar. 4. Now we need to add little by little, pour hot tea into the yolks. After we poured the hot tea into the yolks, we put everything on the steam bath or on a weak fire. Constantly stirring (heat should be until the full thickening). 5. Pour the cream into the egg mixture, they must completely dissolve there. Now add the gelatin, dissolved in tea. Then we spread the mixture on the molds, and we remove it for two hours in the refrigerator. It is best served with whipped cream.

Servings: 8