Preparation of Lapsang-Suchong quail eggs:

• Boil the black tea, leave to infuse for 5 minutes, strain and chill.
• Pre-temper the quail eggs in warm water and cook in boiling water for 2 minutes 20 seconds. Rinse immediately in ice water. Carefully peel the eggs by scoring the shell at one point with a sharp knife and working your way from there.
• Add the peeled eggs to the tea and leave to infuse overnight.

Preparation of potato cream:

• Boil the potatoes, peel while still hot and press through a potato ricer.
• Bring to the boil with the cream and water, blend briefly with a hand blender and pass through a sieve. Season to taste with salt.

Preparation Serve:

• Carefully temper the quail eggs in the tea to approx. 60 °C.
• Reheat the potato cream - do not boil it!
• Sprinkle some muscovado sugar on the bottom of a preheated glass or mug, place a quail egg in each and pour in the potato cream whisked with a hand blender. Finally, sprinkle a fine line of ground Lapsang Souchong tea over the surface of the cream.