Lipton have put out this delightful range of teas. Summer fruits, with rose hip, hibiscus and sweet blackberry. Forest fruit, peach and mango, passion and raspberry and the one I used Orange Jaipur from the discovery collection.
Experiment with any of these, it is the easiest dessert to make and always goes down a treat.
I used pineapple and banana for my caramelised fruit.
Please don't use gelatine powder, leaves are now readily available.
400 mls cream
150 mls full cream milk
3 gelatine leaves McKenzie's from the supermarket or good delis have other brands
1/2 cup sugar
3 orange Jaipur tea bags
1 tablespoon fine orange zest
3 pieces of palm sugar grated
1 tablespoon butter
chopped pineapple and banana
Heat the cream and milk with the sugar on the stove top. When the sugar is dissolved add the tea bags and bring to the boil and turn down. The tea will infuse in the cream mixture and if you push gently on the bags the flavour and colour will release, leave to steep for as long as you feel necessary. Add the orange zest. Meanwhile place the gelatine leaves in cold water and for 5-7 minutes approximately and then remove and discard the water, squeezing gently in your hands to remove excess liquid. Put the gelatine into the hot cream tea mixture and whisk to dissolve.
Grease small ramekins and fill evenly.
Ramekins of about 150 ml capacity are a great size. Place into refrigerator for 4 hours to set.
Melt the butter in a fry pan on the stove and add the grated palm sugar and dissolve and let brown a little. Add the banana pieces first and cook gently till they change colour around the edges. Remove and set aside, add the pineapple. It will release some juice as it heats and is a little harder to caramelise but is still beautiful. Remove and gently toss with the banana. Some passionfruit would be lovely added at this point.
When ready run a sharp knife around the edge of each ramekin and place a plate over the top and invert giving it a firm shake. It should release quite well. Serve with the caramelised fruit.