Sunday, July 31, 2005
IMBB #17 - Tea-Truffle filled Raspberries
The very exciting theme for this month's edition of Is My Blog Burning? is TasteTea, and it is hosted by Clement at A La Cuisine. (Who, for his last hosting adventure, made everyone play with puff pastry! Wow! That was QUITE a challenge!)
For this one, I was a little less worried. After all, tea? That's not difficult. So, what to do, what to do... I'm not much of a tea drinker - I'll enjoy a cup every now and then, even a couple of times a week, but I like fruity scented teas, and I really don't like the more "advanced" teas like Lapsang Souchon or even Green Tea. So, I don't consider myself a tea drinker. Much. I even buy tea bags, which I know some people totally shudder at the very thought of.
I had a punnet of perfect raspberries waiting in the fridge, and I couldn't stop thinking about them. Hmmm.. raspberries, and tea? No. That needs something else. When in doubt, turn to chocolate. Hence the creation above - raspberries filled with a chocolate truffle infused with tea. The tea I used is by Lipton and called Indian Spice. It's very good - spicy cardamom and red fruits. The chocolate is also quite fruity, a dark Chocovic, and I thought the combination would be great. And it was indeed! The recipe is dead simple, and so is the method. Sure, it's a bit fiddly, but not much of a problem. And they're absolutely wonderful. Could not taste better.
Tea-Truffle filled Raspberries
20-30 perfect raspberries
60 g dark chocolate
2 tbsp (30 ml) heavy cream
1 tea bag - Indian Spice by Lipton
Chop the chocolate. Heat the cream, and let the tea infuse in it for five minutes. Discard the bag, and pour the still hot cream over the chocolate and let it melt. Pour into a piping bag, and pipe the truffle into the raspberries. Chill, serve and impress.