Begin with soaking the gelatin in cold water.
Then pour the cream into a pan and bring it to a simmer. Once it’s simmering turn off the heat and dissolve the gelatin. Then add the tea, mix it and let it infuse for 5 minutes.
Meanwhile mix the white chocolate with the mascarpone.
After the 5 minutes pass the hot infused cream through a fine sieve in the bowl and blend it till smooth. Insure you scrape the side of the bowl in between.
Then cover it and let it cool down in your fridge for at least 8 hours. I always leave it overnight.
After that transfer the ganache into a bowl and start beating it. Beat it till medium stiff peaks start to form. This takes around 2 to 3 minutes. Don’t over whisk it otherwise the ganache will split.
Then transfer it into a piping bag.
