Bergamot tea cakes with hot toddy icing, toast ice cream and toast dust.
Course Dessert
Cuisine British
Prep Time 1 hourhour30 minutesminutes
Cook Time 40 minutesminutes
Chill time 4 hourshours
Total Time 6 hourshours10 minutesminutes
Servings 6servings
Equipment
Ice-cream maker
Jumbo muffin tin
Ingredients
2White bread slices
1cupHeavy cream
2 3/4cupsWhole milk
1 1/2cupsSugar
2Egg yolks
16ozButter softened, 2 sticks
2Whole Eggs
1 3/4cupsFlour
2tspBaking powder
1/2tspSalt
4Bergamot tea bags
1tbspRum
1cupPowdered Sugar
Instructions
Ice Cream - Toast the bread long enough to create a deep brown color. Cool. Whirl in the food processor until the toast becomes a powder.
Place 2 cups milk into a saucepan on top of the stove along with 3/4 cup sugar and heat it until small bubbles begin to form.
In a mixing bowl, place the egg yolks. Slowly (very slowly), pour in the hot milk while whisking, little at a time until it is all added.
Transfer the egg mixture back to the saucepan and continue to simmer on low until the temperature reaches 165 F.
Remove. Whisk in the cream and 1/4 cup of the toast dust (reserving the rest for garnish). Cool. Place the mixture in the fridge for 4 hours or overnight.
Once the mixture is chilled, make it into ice cream with an ice cream machine, following the instructions.
Scoop out the ice cream and set in a muffin tin, so the portions have time to firm in the freezer, yet are ready to served, already portioned.
Cake - Place 2 tea bags in the remaining milk to steep for 30-minutes. Remove the tea.
Preheat the oven to 350. Prepare a large muffin tin, that makes 6 cakes, with butter or non-stick spray.
In a mixing bowl, whisk the 8 ounces of softened butter and remaining sugar together until creamy. Whisk in the whole eggs, and then half of the remaining milk. Slowly stir in the dry ingredients, add the last of the milk, until the batter is blended.
Transfer evenly to the prepared baking tin and bake until golden on the tops, about 30 minutes. Cool.
Icing - Place the remaining tea bags into a small cup with the rum and allow to steep for 10 minutes. Remove the tea.
In a mixing bowl, whisk the remaining butter and powdered sugar and slowly pour in the rum until you have a spreadable consistency of icing, adding more sugar if needed.
Ice the little cakes, sprinkle a little of the toast powder across the icing and set them in the fridge until the icing is set and firm.
To Serve - Plate the tea cakes individually, place a serving of the toast ice cream on top, and sprinkle a little toast powder on top and serve.
Video
Notes
While this may not appear to be a recipe for a novice baker, the individual steps are easy to follow and comes together beautifully.