• ½ l very strong tea
• 4 glasses of rum 
• 5 pieces of gelatin 
• 1packet of vanilla sugar
• 150g sugar
• ¼ l sweet cream
• 1 lemon, juice
  

Preparation:

Strain strong tea infusion through the sieve. Dissolve gelatin, boil it in tea with sugar, lemon juice and rum. When the mixture cools down, but before it thickens, add cream whipped with vanilla sugar. Put the cream into bowls and put into the fridge or freezer. Serve chilled.

Recipe 2

Ingredients:

• 2 egg yolks 
• 3tbsp sugar
• 1 packet of vanilla sugar
• 1tbsp potato flour
• ½ l strong hot black tea
• 250ml cream (30% fat)
• canned peaches or other fruit 
• rum (for taste)
  

Preparation:

Whip the egg yolks with two tablespoons of sugar and vanilla sugar, add potato flour. Mix the mixture very carefully with tea. Boil it very slowly constantly stirring, then cool. Put peaches (or other fresh fruit) on the bottom of the bowls, put chilled cream on the top of them. Decorate it with cream whipped with the rest of sugar and rum.

Recipe 3

Ingredients:

• a piece of fresh ginger (about 20g)
• 4tsp tea 
• 2tsp gelatin
• 3 eggs
• 100g sugar
• 1 lemon, only rind
• 1 glass cream (30% fat)
• leaves of sweet balm for decoration
  

Preparation:

Cut the peeled ginger into thin slices. Boil 200 ml of water, add ginger and tea. Take off the fire, cover, leave for 8 minutes. Whip the yolks with sugar, add lemon rind. Strain the tea, heat up and dissolve the soaked gelatin in tea. Join tea with the whipped yolks and put in the fridge. When the mixture thickens, add the whipped egg whites and the whipped cream. Put the cream into bowls and put in the fridge for 30 minutes. Decorate every portion with a leaf of sweet balm and lemon rind.