Tea jelly

3 eggs

2 glass cream

1 glass strong brewed tea

1 lemon (juice and zest)

3 Art. l. sugar

3 Art. l. potato starch

Half the sugar to dissolve in the cream, boil.

Grind the remaining sugar with egg yolks and mix with grated lemon peel, mixed with tea starch.

Pour the tea mixture in hot cream, fast boil while stirring, to introduce lemon juice and beaten egg whites.

Pour the tea jelly into glasses and serve in the cold with fruit juices.