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Infusing tea for desserts

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Infusing tea for desserts

michaelnrdx | Mar 24, 2010 11:28 PM

Let's say you are trying to infuse Earl Grey in a dessert--like an ice cream or a souffle. What is the proper way to do it? It doesn't seem like you would go about it the same way you would when trying to properly brew tea. (i.e bringing the water to the right temperature and then pouring the water over the leaves in a heated teapot and infusing for the appropriate time) I've tried making a tea souffle once. I steeped teabags in milk. It didn't seem like I used enough (though I was worried about the tea leaves absorbing too much of the milk), and it seemed like milk doesn't extract the flavors as well as water. Also, would you use tea bags or loose tea leaves? (Of course you wouldn't want to use too expensive of a tea.)

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