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Drink

Tea Cream

A chilled tea and cream beverage with rennet to set, garnished with preserved fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Tea Cream

Why it works: Tea and cream work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 463 recipes. Both carry 2-heptanol, which smells bitter, floral. The science ↓

Tea Cream

Ingredients

Directions

Infuse the tea

  1. Combine the tea and water in a pitcher.

  2. Let the mixture sit for 1 hour to soften the leaves.

  3. Add the boiling cream to the tea mixture and cover it.

  4. Let the mixture steep for 30 minutes.

  5. Strain the mixture.

Set the cream

  1. Add the rennet infusion.

  2. Stir well.

  3. Place the mixture on hot ashes and cover it.

  4. Check for jelling by cooling a small amount.

  5. Once it jells, pour into glasses.

  6. Garnish with thin bits of preserved fruit.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tea + creamtop 22% of all pairs
    Smell alikelow
    Cooked together463 recipes

    Shared aroma: 2-heptanol (bitter, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream
Forms the body of the dessert and gives it a rich, smooth texture.
Rennet
Causes the cream to set into a jelly-like custard instead of staying liquid.
Tea
Adds the characteristic flavor and aroma that infuses into the cream.

The step that matters

Checking for jelling. Rennet sets the cream only within a narrow temperature range, so heating it too much or letting it cool too far can stop it from jelling. Testing a small cooled sample shows whether it has set before the rest is poured out.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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