Bring the milk to a boil, turn off the heat and infuse it with the tea bags for 5 minutes.

Whip the cream to soft peaks. Add sugar and delicately mix.

Beat the egg whites and the pinch of salt in the food processor until stiff.

Mix together whipped cream and egg whites, stirring delicately with a rotatory/vertical movement.

Add the milk, a tablespoon at the time, and stir delicately to incorporate it into the mousse.

Place the final result in 2 individual cups or jars and refrigerate overnight.

I decorated the earl grey tea mousse single cups with white chocolate star sprinkles!