0.0 – 0 reviews • Dairy Recipes
| Level: |
Easy |
| Total: |
1 hr 25 min |
| Prep: |
1 hr |
| Cook: |
25 min |
| Yield: |
4 to 6 servings |
Ingredients
- Mint, and Earl Grey teas
- Amaretto liqueur
- Simple syrup, recipe follows
- Candied lemon peel, recipe follows
- Whipped cream, recipe follows
- 3 cups water
- 1 cup fresh mint, bruised wiht the back of a spoon.
- 1/2 cup water
- 1 cup sugar
- 2 lemons
- 1 cup simple syrup, recipe above
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- 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.
- Bring water to a boil. Turn off heat. Add bruised mint leaves and allow to steep.
- 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. Cook’s note: For the afternoon tea, make a double batch of simple syrup. Reserve half for the tea bar and use the other half to make 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 3/4 to 1-inch 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 1 cup of simple syrup. Simmer over medium-low heat until the peels are soft, about 15 minutes. Using tongs, transfer the peels to parchment paper to dry slightly, about 1 hour.
- 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.)
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
431 |
| Total Fat |
15 g |
| Saturated Fat |
9 g |
| Carbohydrates |
79 g |
| Dietary Fiber |
2 g |
| Sugar |
76 g |
| Protein |
2 g |
| Cholesterol |
54 mg |
| Sodium |
57 mg |
