Maple Cream Oolong Tea Powder

Take 4 grams, or more if you desire, of Adagio Maple Cream Oolong tea and place into a mortar. Then using a pestle grind the tea until it is a fine powder

a. Additionally, adding a tablespoon of sugar to the tea gives an added coarseness which helps facilitate the grinding of the tea. It also makes it easier to see when the tea has become a powder.

Place the tea powder into a small cup or dish and save for later use

Bavarian Cream

Separate the egg yolks and whites. Save the egg whites for another dish. Take the 4 egg yolks and place into a mixing bowl. Add 1 cup of sugar to the bowl and whisk the egg yolks and sugar until foamy and the color of the mixture has become several shades lighter.

In a separate small bowl add ½ cup of water and then sprinkle the two gelatin packets and allow to bloom.

In a cooking pot add 2 cups of heavy whipping cream, 2 teaspoons of vanilla extract, and the Maple Cream Oolong Adagio Tea powder. Wisk together the ingredients over medium heat bring mixture to a gentle boil.

Once at a gentle boil turn the heat to low and add a ladleful of the mixture to the yolk mixture to temper the yolks and stir to blend.

Add the tempered egg yolk mixture to the cream mixture while the heat is still on low. Make sure you continuously whisk the mixture as you do.

Heat while gently whisking for a few minutes and then remove from the heat.

Add the bloomed gelatin to the custard and whisk to help it melt.

Transfer the resulting mixture to a mixing bowl and set it aside to cool down. To help it cool faster you can place the bowl prior to adding the custard into the fridge so that it is cold when then mixture is added.

While the custard is cooling down, prepare your molds, dessert glasses, ramakins, etc. If you are wanting to serve your Bavarian Cream in the dish you are allowing it to set in you need not do anything. If you would like to serve your dessert free from the mold add a small amount of cooking oil to the mold.

Take 2 cups of the heavy whipping cream and place into a chilled bowl. Whip the cream till you get firm stiff peaks. Overwhipping is fine.

Fold in the whipped cream into the cooled down custard making sure the cream is fully incorporated into the custard. You may use a whisk if it is not incorporating fully.

Transfer your Bavarian Cream to molds using a plastic bag or directly pouring into the mold.

Cover and refrigerate for 4 to 6 hours to allow the mixture to set. For optimal results allow the dessert to set overnight.

Serve unmolded or directly from the dessert cup. If unmolded you may need to place the mold in warm water to help it separate from the dish. Allow it to set for no more than 30 seconds or the gelatin may begin to liquify.