Method

• 1.
  Place tea, cream and sugar in a pan over low heat, stirring to dissolve sugar. Bring to just below boiling point, then strain into a bowl. If using gelatine sheets, squeeze out excess water and add to cream. If using powdered gelatine, sprinkle onto cream, wait 1 minute, then stir until dissolved.
• 2.
  Pour into four 125ml dariole moulds. Refrigerate overnight until set.
• 3.
  To make syrup, bring 1 cup of water to boil in pan, then add tea. Remove from heat and infuse for 5 minutes, then strain. Return liquid to pan, add sugar and stir until dissolved. Increase heat to medium, simmer until reduced by half, then cool completely.
• 4.
  To make wafers, place sugar, vinegar and 2 tablespoons water in a pan over medium heat. Stir to dissolve sugar. Bring to the boil and simmer for 8-10 minutes, without stirring, until golden Add seeds and cook for 1 minute - don't allow to go too brown. Line a tray with lightly oiled foil. Pour mixture over tray, rolling tray to spread. Cool, then break into shards. Turn out creams, pour syrup over top and serve with wafers. Garnish with petals from tea.