Jasmine Tea Souffle With Lemon Grass Ice Cream Recipes

BLACK TEA RECIPE

Steps:

• Place the water in a tea kettle and heat it between 200° and 212°F.
• Measuring the tea leaves, undoubtedly an important step. Up to two grams of black loose tea leaves can be added to make one perfect cup of tea.
• Pre-heating the teapot or cup in which the tea will be served (optional). It is always good to do so before you pour the boiling water into it because the temperature of the water may drop down immediately if the pot or cup is not warm.

JASMINE TEA SOUFFLE WITH LEMON GRASS ICE CREAM

Steps:

• In a non-reactive saucepan on low heat, mix teas, cream, milk and vanilla beans/pods and bring to a simmer. Simmer for 20 minutes then take off stove and let steep an additional 30 minutes. Strain infused liquid and re-heat with the honey to a simmer. In a stainless steel bowl whisk together the 10 yolks, cornstarch and 1/4 cup of sugar. Temper the yolks by adding only a ladle of hot infused cream to the yolks. Mix well then add tempered mixture back to the saucepan. On medium heat, whisk constantly until it thickens then cook an additional 3 to 5 minutes. A pastry cream texture should be achieved. Transfer base to a baking dish, seal with plastic wrap and place in refrigerator. Base can be made 24 hours in advance.
• Pre-heat a sheet tray in a 375-degree oven. Whisk the egg whites with 1-tablespoon of sugar in an upright mixer equipped with a whip attachment on slow. In about 8 to10 minutes soft peaks will be achieved. Add the rest of the sugar and whip at high speed for two 5 second bursts. In a large stainless bowl, hand whisk the chilled infused cream base until smooth. Using a spatula, gently fold in the egg whites. Work quickly, but do not over mix. The base needs to be one homogenous color. Fill ramekins to the top. Drop each one from a height of 3 inches onto the counter to disperse any unwanted bubbles. Place on heated sheet tray and bake for 12 minutes. After 6 minutes the souffles will start rising. Check the rising souffles to see if any edges are getting caught on the rims of the ramekins; if necessary open the oven door and carefully slice the sticking part with a paring knife (you won't ruin the souffles if you work fast). The souffles will straighten themselves out. When the sides of the souffle are golden brown (the key to a souffle not falling is the crusty, golden brown sides), pull out of the oven and dust the tops with confectioners' sugar. Serve immediately with a scoop of lemon grass ice cream.
• In a non-reactive saucepan, simmer milk with lemon grass and reduce by 1/3 percent. If there's enough time let the lemon grass steep in the milk overnight. Strain out lemon grass and heat with sugar and vanilla bean/pod. Bring to scalding. Hand whisk the yolks in a stainless steel bowl. Temper the yolks by adding only a ladle of hot milk to the yolks. Mix well then add tempered yolks back to the sauce pan. Whisk constantly on medium heat for 2 minutes. Strain and cool in an ice bath. When mixture is cooled add heavy cream. Follow manufacturer's instructions for your particular ice cream maker. Place in freezer before serving.
• PLATING:
• Place souffle on plate. Cut an opening in the top of the souffle and put a scoop of ice cream inside.
• Wine Suggestion: Bonny Doon Muscat de Glaciere

JASMINE TEA SOUFFLES

Steps:

• Heat the oven to 375 degrees. Butter 6 (4 to 5-inch) ramekins and sprinkle lightly with sugar to coat. In a medium nonreactive saucepan, combine the teas, cream, milk, and vanilla beans and heat over low heat. Simmer to flavor, about 20 minutes. Remove from the heat and allow to steep for an hour or so. Strain the mixture, return it to the saucepan, and add the honey. Scald over medium heat. Meanwhile, in a nonreactive bowl, combine the egg yolks, cornstarch, and 1/4 cup of the granulated sugar and mix well. Add a ladleful of the tea mixture to the yolks, stir to temper, and stir the mixture back into the saucepan. Cook, whisking constantly, until the mixture thickens to the consistency of thick custard, 6 to 8 minutes. Transfer to a shallow baking pan, cover the surface of the mixture with plastic film, and refrigerate to cool. The mixture can be held overnight. Place a heavy cookie sheet in the oven. Using a mixer, beat the egg whites at low speed with 1 tablespoon of the sugar until soft peaks form. Add the remaining 3 tablespoons of sugar, increase the speed to high, and whip the egg whites in 2 (3-second) burst. Transfer the cooled tea mixture to a large nonreactive bowl and whisk until smooth. You should have an equal volume of the tea mixture and the egg whites; if not, discard enough of whichever is in excess to make the quantities equal. Add the whites to the tea mixture and, using a spatual, fold until completely blended. Fill the ramekins to the top with the mixture and tap them on a work surface to disperse any air bubbles. Wipe away any mixture that spatters on the sides of the molds. Place the ramekins on the heated sheet and bake until the sides of the souffles, which have risen above the edges of the ramekins, are golden brown, about 12 minutes. After 6 minutes check to make sure that the souffles have not adhered to the sides of the ramekins, which will cause uneven rising; use the tip of a sharp paring knife to free any stuck portions Sprinkle the souffles with the confectioners' sugar and serve. Scoop the ice cream into the souffles at table.