🫖 Earl Grey Reduction 🫖
1 cup whipping (35%) cream
⅓ cup loose leaf Earl Grey tea
- In a small saucepan, bring the cream and tea to a boil over medium heat. Reduce the heat to low, stirring occasionally. Simmer for 10 minutes, or until reduced by about half.
- Using a fine-mesh sieve, strain the mixture into an airtight container. Cover and refrigerate to cool. Discard the solids. Earl Grey Reduction in an airtight container in the fridge for up to 1 week.
How to use Earl Grey Reduction:
London Fog Whipped Cream
Add Earl Grey Reduction , 1/4 teaspoon vanilla bean paste and 1 tablespoon of icing sugar to the bowl of a stand mixer and whip on medium-high speed until medium peaks! Add this to cream puffs, on top of pancakes or waffles, or to dip fruit in.
London Fog Buttercream
Add Earl Grey Reduction to a batch of vanilla buttercream. Top vanilla cupcakes, add between layers of vanilla cake, or use it to fill macarons.
Earl Grey Cinnamon Buns
Add Earl Grey Reduction to a brown sugar sticky glaze and into your cinnamon bun dough for a truly decadent treat (find the recipe in Jenna Rae Cakes at Home on Page 123)
London Fog Pastry Cream
Add it to Pastry Cream and fill your favourite treats.
Find more recipes, tips and tricks in our cookbooks, Jenna Rae Cakes and Sweet Treats and Jenna Rae Cakes at Home.
