Summer Fruit Delights
What could be more refreshing on a hot summer day than the burst of fresh fruits and berries on one’s palate? From a bowl of berries or cheese platter, to a bouquet of garde mange, natural petit fours or baked, salads, fruit cups and kabobs, cakes, tarlets, puddings, triffles – both frozen and soft, cold soups and shakes the choices are plentiful. Add a cup of tea. Who could ask for anything more?
Tea Infused Orange Cream Pudding
You may substitute any flavor of choice in this recipe. Just remember to coordinate your garnish, tea flavor, and water or extract.
- 1 ¼ cups Milk; 2 Tablespoons orange flavored loose-leaf tea; ¼ cup superfine sugar.
- 2 large eggs separated*; 1 teaspoon orange extract.
- 1 (1/4-ounce) envelope or 1 tablespoon unflavored gelatin; 3 tablespoons water.
- 2/3 cup heavy cream or whipping cream
- Fresh Mint Leaves, Mandarin Oranges, Edible Flowers for garnish
- In a saucepan over medium heat, bring milk and loose tea just to a boil. Remove from heat and allow mixture to infuse for 5 minutes and cool. In a bowl, whisk together the superfine sugar and egg yolks. Strain the warm tea-flavored milk into the egg yolk mixture. Stir in the orange extract; set aside.
- In a small bowl, sprinkle the unflavored gelatin over the 3 tablespoons water; let stand until the gelatin is softened, about 5 minutes. Once the gelatin is softened, stir into the tea mixture until the gelatin is completely dissolved. Chill in the refrigerator just until the mixture begins to set; remove from refrigerator.
- Pour the whipping cream into a large bowl and, using an electric mixer, whip until thick but not stiff; gently fold in the prepared chilled tea/gelatin mixture; set aside.
- In a large clean bowl, using an electric mixer, beat egg whites on high speed until they form stiff peaks (tips that stand straight when the beaters are lifted). Gently fold the egg white mixture into the whipped cream mixture.
- Divide the pudding into four (4) individual serving cups, custard cups, or dessert glasses. Refrigerate for approximately 2 to 3 hours until set.
- When ready to serve, remove pudding from the molds and place on individual dessert plates. Garnish with fresh mint leaves, sliced oranges, and edible flowers.
Notes * After separating, bring egg whites to room temperature to ensure volume when beating, as warmer
Ellen Easton’s Gelatin Pudding
- 2 cups nonfat Lactaid milk; 1 envelope .25 Oz of clear gelatin, no flavor;
- 1 Tablespoon Madagascar Bourbon Pure Vanilla extract; 1 teaspoon of ground Saigon cinnamon.
Optional Additions: 2 Tablespoons of fruit purée, shredded coconut, ground raw nuts of choice, orange zest, Chai spices, chia seeds.
Place all ingredients into an open saucepan on stovetop. Stir over a medium heat until all ingredients are blended together. Pour into individual half- cup size ramekins. Cover in plastic wrap. Place in the refrigerator for several hours until set firm. Serve ‘as is’ or with fresh berries, orange sections or fruit of choice. Serves 4. Per serving: Approx. 150 calories
Raspberry -Strawberry- Rose Reduction:
- 1-cup cold nonfat Lactaid milk; 1-cup strawberries, halved
- 1/2 teaspoon Madagascar bourbon vanilla extract
Place into a blender and mix until creamy and frothy. Store in refrigerator for 2 days. Use the strawberry milk to make your oatmeal.
Note: Almond or Oat milk can be substituted. And any berry – raspberry, blackberry, blueberry or fruit can be substituted – banana, peach, apricot, etc.
Text, recipes, and photos ©2022 Ellen Easton