"Te Sælgeren" med Brønshøj Te Ccupcakes med Chokolade Skum og Te Vingummi. "Te Sælgerne" er også fra Dikkedar.
" The Tea Seller" with Brønshøj Te Cupcakes with Chocolate Foam and te Jelly. " The Tea Seller" is also from Dikkedar.
Scroll down for english text.
My friend Lone gifted me the other day with some delicious tea. Lone has a gorgeous shop Dikkedar . Among tea pots and decorations pieces she also sells tea blends. Brønshøj Te is one of her own tea blends.
Hvis man ikke kan finde denne te, hvor man bor anbefaler jeg at bruge en hviken som helst te blanding med mynte og an anden frugt.
Brønshøj Te is a delicious tea blend with mint, liquorice and strawberry pieces. Also very suitble to use in baking . It was an experiment, as I have never baked sweet with mint before. I wanted a moist cake and therefor used Lemon & Poppyseed Cupcakes recipe. The secret is blancing the tea amount, so you can taste the mint but avoid the mint to become overwelming. I think the result was a yummy cake with mint tast and a hint of strawberry and liquorice. For frosting I used mint chocolate, but regular chocolate would be delicious too. Next time I Think I wil make creme cheese frosting with these cupcakes.
If you cant find a blend like this where you live, I reccomend you use a tea blend with mint and any other fruit.
Chokoade skum/Chocolate foam
gøres klar aften før / made ready the evening before
250 ml piskefløde / 250 gr whipping cream
100 gr mynte chokloade / 100 gr mint chocolate
Varm piskfløden i en gryde og smelt chokolade i. Kom det hele i en skål, dæk med film og læg det i køleskabet natten over til køl.
Heat the whipping cream in a pot, melt the chocolate in it. Pour the whole thing in a bowl and cover with cling. Cool overnight in the refridgerator.
Te vingummi/ Tea jelly
300 ml vand/ 300 ml water
1½ tsk agar agar pulverr/ 1½ tsp agar agar powder
2 spsk honning / 2 tbsp honey
1 spsk Brønshøj Te / 1 tbsp Brønshøj Te
kog vandet og hæld det over te blandingen i en skål og lad den trække i 5 minutter. Si te bladende fra.
Rør honning i te vandet. Mens vandet stædigvæk er lun, kom det i en gryde og rør agar agar pulver i. Giv det en opkog indtil det tyknes. Hæld mixturen i en dyb lille fad og læg til køl i fryseren eller køleskabet indtil den bliver fast. Det går meget hurtigt.
Boil the water and pour it over the tea blend. et the tea leafs steap 5 minuts and drain the tea water in a pot and remove the leafs. Mix in the honey in the tea water. While the tea water stil is luke warm, mix in agar agar. Giv the whole thing a boil until the mixture thickens. Pour the mixture in a deep dish and let it get firm in the freezer or frigde. It gets firm very quickly.
Brug en lille cookie cutter til at udskrære evt i blomster form eller en anden ønskede form..
Use a flower cutter or a cookie cutter to cut into flower shape or any other hsape you like.
Cupcakes / Cupcakes.
INDGREDIENSER/ INGREIDIENTS
12 cupcakes
225 gr mel / 225 gr flour
170 gr sukker / 170 gr sugar
1½ tsk bagepulver / 1½ tsp bakig powder
100 ml sødmælk / 100 ml milk
170 gr smør, smeltet og afkølet let / 170 gr butter melted and cooled.
3 æg / 3 eggs
100 gr ricotta ost / 100 gr ricotta cheese
2 spsk Brønshøj te blanding / 2 tbs Brønshøj Te blend or any other blend of your choise.
Boil the milk and pour it over the the tea blend. Let it steap 10 minuts and the drain the milk and put it aside to cool.
- forvarm ovn til 180 grader C.
-gør en muffin form klar.
- bland sukker, mel og bage pulver sammen i en stor skål.
- pisk æg og ricotta ost sammen med en gaffel. Bland mælken i også.
- bland ægge blandingen med de tørre indgredienser og den smeltet smør. Bland det godt indtil der ikke er klumper mere.
- fordel dejen i muffin formen og bag ca 18-20 minutter eller til de er gennem bagte.
- afkøl cupcakene og gør frosting klar.
- pisk den afkølede fløde chokolade blanding til skum. Top cupcakene med chokolade skummen. Jeg fik lidt travlt og kom bare hurtig skummen på med en spise ske. Pynt med te vingummierne.
- preheat the oven to 180 degree C .
- line the muffin tin with cupcakes cases.
. mix flour, sugar and baking powder together in a bowl.
- in an another bowl whip the eggs and ricotta cheese with a fork. Mix in the milk,
- mix the egg mixture with the dry ingredients and the melted butter. Mix until there are no lumps.
- pour the batter in to the muffin cases and bake for 18 - 20 minuts or until the baked.
- Cool the cupcakes and prepare the chocolate foam frosting.
- whip the cooled chocolate whipping cream with a beater until soft foam peaks. And top the cooled cupcakes with this whipped chocolate foam. I was in ahurry and used a spoon, but it can be done prettier. Finelly decorate with the tea jelly.
