Menu for Two: Tea Cream with Compote of Figs

Soak the gelatine until cold. Steep the tea bags in one-eighth of a liter of boiling water for 3 minutes. Remove and let the squeezed gelatine melt in it.

Beat the egg yolks with 25 g of sugar and vanilla sugar until creamy. gradually fold in the still warm tea mixture, then leave to cool.

When the cream begins to gel, whip the cream until stiff and fold in carefully. Leave the cream to cool for one night.

Boil wine, juice of one lemon and 50 g sugar for 8-10 minutes until syrupy. Halve 3 figs, peel the rest, cut into quarters. Add the fig quarters and the still frozen currants to the syrup form and cool it down.

Arrange the tea cream with the compote, fig halves and lemon zest.

Our tip: Use your favorite red wine for cooking!

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