Tea truffles

Obatzda

• 150 GRAM CREAM
• 1 TBSP TEA LEAVES
• 250 GRAM MASCARPONE
• 150 GRAM WHITE CHOCOLATE, in pieces
• 40 GRAM CACAO

• 250 GRAM CAMEMBERT, mashed with a fork
• 125 GRAM CREAM CHEESE
• 2 GREEN ONIONS, chopped
• 1 TSP PAPRIKA POWDER
• 1 TSP CARAWAY SEED
• 100 GRAM BEER
• 100 GRAM RADISH, thinly sliced

Heat the cream with the tea leaves and let it simmer for 5 minutes; pour through a sieve. Reheat the cream and dissolve the chocolate in it. Let the mixture cool down a little and stir in the mascarpone. Put the mixture in the fridge for a few hours, until it is firm. Put some cacao on a plate, form little heaps of the white chocolate mixture with a small spoon and roll those through the cacao. Keep in the fridge.

Mix all ingredients, except the radish, well together. Put this cheese spread on a slice of sour dough bread or another kind of bread and distribute the radish on top.

Obatzda is Bavarian recipe and the name is the Bavarian dialect for "Angebatzter"  or mashed stuff. Serve with German beer and vegetables.