INGREDIENTS

INSTRUCTIONS

To prepare the cream: Stir together the milk and cream. Combine 1 1/4
cups of the mixture with the tea leaves, cardamom pods, orange zest,
sugar and salt in a heavy saucepan. Stir over medium-low heat until
sugar has dissolved. Then bring to a boil and remove from the heat.
Set aside 17 minutes for the milk to infuse with the other flavors.  In
a small saucepan, combine the remaining 1/4 cup milk-cream mixture  and
gelatin. Let stand 10 minutes, then stir over low heat until  liquid.
Set aside briefly. In a large bowl, whisk the sour cream  until smooth.
Pour the tea mixture through a very fine sieve, or one  lined with
cheesecloth, into the sour cream. Add the gelatin and  whisk until
smooth and blended. Pour into small dessert cups or  goblets and chill
for several hours. To prepare the sauce: In a  medium saucepan, combine
the zests, orange and lemon juices and  honey. Place over medium-low
heat and stir to dissolve the honey.  Then bring to a boil, reduce the
heat slightly and cook at a low boil  until the sauce starts to
thicken. It will lightly coat a spoon. Stir  in the dissolved arrowroot
and cook 1 minute. Transfer to a bowl,  cool and chill. Serve in a
glass bowl to the side of the tea cream.  Adapted from "The Tea Book"
by Sara Perry.  These recipes were developed or tested by CeCe Sullivan
of The Seattle  Times food staff and were evaluated by staff members.
Copyright 1997  The Seattle Times Company.  Recipe by: Seattle Times
4/2/97 Posted to MC-Recipe Digest V1 #581 by  Rooby
<MsRooby@sprintmail.com> on Apr 20, 1997

A Message from our Provider:

“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 394
Calories From Fat: 265
Total Fat: 30.2g
Cholesterol: 98.8mg
Sodium: 231mg
Potassium: 510.2mg
Carbohydrates: 29.2g
Fiber: 3g
Sugar: 21g
Protein: 5.3g