150g baking milk chocolate
15cl whole liquid cream
1 dose of Tribute flavored black tea
Boil the liquid cream. Off the heat, pour the tea and cover for 5 minutes to let it infuse. Sieve the cream. Melt the chocolate with the cream in a bain-marie, once it is melted, add the egg yolks one by one and every time, blend it well with a whisk. Beat the egg whites until stiff with a pinch of salt. At the halfway stage, pour the sugar into it, then delicately add them to the melted chocolate with a supple spatula. Pour the mix into small containers and leave them in the fridge for several hours before serving.