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Jasmine-Tea-Infused Whipped Cream

By Jehnee Rains, from the Jehnee Rains collection

Ingredients

	1	cup cream
	2	tsp. Jasmine pearl tea
	2	Tblsp. sugar

Steps

In a small saucepan, bring cream just to the boil. Turn off the heat and add 2 teaspoons Jasmine pearl tea. Cover, and allow to steep 5-7 minutes. Taste the cream; if left too long, the tea will become bitter. As soon as the flavor is reached, pour the cream through a strainer and chill for at least an hour, or overnight.
When you’re ready to serve, pour the cream into a mixer with sugar, and whip until soft peaks form.

This content is from the Jehnee Rains collection.

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