- Step 1
Grease four 1/2 cup (125ml) dariole moulds with oil. Bring the cream, milk, sugar and vanilla in a saucepan to a simmer.
- Step 2
Place 1 tablespoon boiling water in a small bowl. Sprinkle over the gelatine and whisk with a fork to dissolve. Stir into the cream mixture.
- Step 3
Pour into the moulds. Cover with plastic wrap and refrigerate until set.
- Step 4
To make the salsa, infuse the tea bags in 1 cup (250ml) boiling water for 5 minutes. Discard tea bags. Stir the tea and sugar in a saucepan until the sugar dissolves. Increase heat and simmer for 5 minutes or until thickens slightly. Cool completely. Stir in pineapple and mint.
- Step 5
To serve, dip each mould into hot water for a few seconds then invert onto serving plates. Spoon over the salsa to serve.