1. To prepare the cream: Stir together the milk and cream. Combine 1 1/4 cups of the mixture with the tea leaves, cardamom pods, orange zest, sugar and salt in a heavy saucepan. Stir over medium-low heat until sugar has dissolved. Then bring to a boil and remove from the heat. Set aside 17 minutes for the milk to infuse with the other flavors. 2. In a small saucepan, combine the remaining 1/4 cup milk-cream mixture and gelatin. Let stand 10 minutes, then stir over low heat until liquid. Set aside briefly. 3. In a large bowl, whisk the sour cream until smooth. Pour the tea mixture through a very fine sieve, or one lined with cheesecloth, into the sour cream. Add the gelatin and whisk until smooth and blended. Pour into small dessert cups or goblets and chill for several hours. 4. To prepare the sauce: In a medium saucepan, combine the zests, orange and lemon juices and honey. Place over medium-low heat and stir to dissolve the honey. Then bring to a boil, reduce the heat slightly and cook at a low boil until the sauce starts to thicken. It will lightly coat a spoon. Stir in the dissolved arrowroot and cook 1 minute. Transfer to a bowl, cool and chill. Serve in a glass bowl to the side of the tea cream. Adapted from "The Tea Book" by Sara Perry. These recipes were developed or tested by CeCe Sullivan of The Seattle Times food staff and were evaluated by staff members. Copyright 1997 The Seattle Times Company. Recipe by: Seattle Times 4/2/97 Posted to MC-Recipe Digest V1 #581 by Rooby on Apr 20, 1997