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“This is a fantrastic recipe. It's so good on dark chocolate! Also good on citrus desserts.The smoothness of the cream and the fragrance of the jasmine are an unforgettable duo. I put a touch of cinnamon in it sometimes, but just a hint of it, as it's easy to overpower the jasmine. Enjoy! Source: Bon Appetit.3 Jasmine tea bags may also substituted.”
READY IN:
48hrs 20mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine chilled cream and tea in a bowl.
  2. Cover; chill overnight or up to 2 days.
  3. Strain cream-tea mixture through a fine strainer into mixing bowl; discard solids.
  4. Add sugar; beat until peaks form.

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