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  • 120g double cream
  • 200g white chocolate
  • 2-3 stems sideritis (mountain) tea

The floral taste and sweet aroma of sideritis, besides an excellent tea can be a wondrous addition to your desserts. Put the double cream and the tea stems in a pot and let stand for 10 min. Bring them to a boil and strain them over the chopped chocolate. Stir well until homogeneous and chill for a while. You can use this cream as a topping for cakes or a filling for biscuits.

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