Milky infusion of fragrant tea (eg. Jasmine, Earl Grey) set with egg, gelatine etc. Served with whipped cream. Mollard 1802 adds "a few coriander seeds washed, a stick of cinnamon, a bit of lemon peel, and sugar". (Grigson 1974, etc)
Original Receipt in Raffald 1769;
To make Tea Cream.
TO half a pint of milk put a quarter of an ounce of fine Ceylon tea, boil them together, strain the leaves out, and put to the milk half a pint of cream, and two spoonfuls of rennet; set it over some hot embers in the dish you send it to table in, and cover it with a tin plate; when it is thick it is enough. Garnish with sweetmeats and send it up.
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