Tea bar
Ingredients
Method
For the tea bar:
On a large serving tray, arrange the teapots alongside the bottle of liqueur, a small pitcher of simple syrup, the bowl of whipped cream, and a plate of the candied lemon peel.
Invite guests to sample different teas and flavor them as they desire.
For the mint tea:
Bring water to a boil. Turn off heat. Add bruised mint leaves and allow to steep.
For the simple syrup:
In a saucepan combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup.
Any extra cooled syrup can be saved in an airtight container in the refrigerator.
For the candied lemon peel:
Using a vegetable peeler cut the yellow part of the lemon from the stem end down to the navel end, forming long 2 to 2.5cm strips.
Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels, 2 more times, in the saucepan with fresh boiling water and rinsing under cold water.
In the same pan combine the peels with 250ml of simple syrup. Simmer over medium-low heat until the peels are soft, about 15 minutes. Using tongs, transfer the peels to baking paper to dry slightly, about 1 hour.
For the whipped cream:
Using an electric mixer, whip the cream in a large bowl until soft peaks form.
Add the sugar and the vanilla and beat to combine. Transfer the whipped cream to a serving bowl.
The whipped cream can be made up to 2 hours ahead. Cover and refrigerate.
On a large serving tray, arrange the teapots alongside the bottle of liqueur, a small pitcher of simple syrup, the bowl of whipped cream, and a plate of the candied lemon peel.
Invite guests to sample different teas and flavor them as they desire.
For the mint tea:
Bring water to a boil. Turn off heat. Add bruised mint leaves and allow to steep.
For the simple syrup:
In a saucepan combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup.
Any extra cooled syrup can be saved in an airtight container in the refrigerator.
For the candied lemon peel:
Using a vegetable peeler cut the yellow part of the lemon from the stem end down to the navel end, forming long 2 to 2.5cm strips.
Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels, 2 more times, in the saucepan with fresh boiling water and rinsing under cold water.
In the same pan combine the peels with 250ml of simple syrup. Simmer over medium-low heat until the peels are soft, about 15 minutes. Using tongs, transfer the peels to baking paper to dry slightly, about 1 hour.
For the whipped cream:
Using an electric mixer, whip the cream in a large bowl until soft peaks form.
Add the sugar and the vanilla and beat to combine. Transfer the whipped cream to a serving bowl.
The whipped cream can be made up to 2 hours ahead. Cover and refrigerate.
Rate this recipe
Overall Rating:
4.20
(19)
