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Bring the coconut & rice milk to a boil, turn off the heat and infuse it with the tea bags for 5 minutes. Add the coconut cream to the milk, mix and let chill, completely.
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Place the egg whites, the sugar and the pinch of salt in the mixer bowl and whisk until getting a firm, stiff meringue. Add the meringue to the tea cream, a tablespoon at the time, stirring delicately with a rotatory/vertical movement (use a soft whisk or a wood spoon). Make sure the meringue is completely amalgamated to the tea cream.
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Place the final result in 2 individual cups and refrigerate overnight.
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I decorated the earl grey tea mousse single cups with white chocolate star sprinkles and felt in love with them.