Berries with Tea-Infused Cream and Pistachios
This fresh, simple summer dessert recipe gets a slight twist with addition of tea. If you’re not a fan of Earl Grey, try it with chamomile, matcha, or jasmine.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Toss berries, rhubarb, 3 Tbsp. sugar, 1 tsp. tea, and a pinch of salt in a large bowl. Let sit, tossing occasionally, until berries begin to soften and release some of their juices, 15–20 minutes.
Step 2
Meanwhile, bring half-and-half to a simmer in a small saucepan over medium heat. Remove from heat and stir in remaining 4 tsp. tea and 1 Tbsp. sugar; let steep 4 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing on solids; discard solids. Let cool before whisking in yogurt. (The mixture should have the consistency of heavy cream.) Divide berry mixture among bowls. Top with yogurt mixture and pistachios.
