Delicate white tea combined with rose is such a lovely, feminine floral combination, and sweet-tart raspberries brighten everything up with their bursts of fresh flavor in this pretty dessert.
Ingredients
1½ cups red raspberries
1½ teaspoons unflavored powdered gelatin
2 tablespoons cold water
1 cup (240 ml) boiling water
1 to 2 tablespoons honey or sugar (more or less to taste)
1 bag rose white tea (I used Numi Organic White Rose Tea)
Instructions
Divide the raspberries between 4 individual juice glasses or small bowls.
Add the gelatin to a separate small bowl and sprinkle the cold water on top. Stir to combine and let it sit for 3 minutes so the gelatin can absorb the water.
Stir the honey or sugar into the boiling water. Add the tea bag and steep for 5 minutes, then stir in the gelatin.
Pour the gelatin liquid into the dishes with the raspberries and transfer to the fridge to set completely, about 2 hours.
Serve chilled. You can add a dollop of whipped cream on top of each to make this more indulgent.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/raspberry-rose-white-tea-gelatin/