Jasmine tea souffle with lemon grass ice cream

Yield: 6 servings

Measure Ingredient
½ cup Loose jasmine tea leaves
¼ cup Loose oolong tea leaves
1 cup Milk
3 cups Heavy cream
2 \N Tahitian vanilla beans; split lengthwise,
\N \N And scraped
½ cup Honey
10 \N Eggs; separated
½ cup Cornstarch
½ cup Sugar; (1/4 cup for yolks,
\N \N And 1/4 cup for whites)
6 \N Buttered and sugared six-ounce ramekins -
\N \N Lemon Grass Ice Cream; see * Note

* Note: See the "Lemon Grass Ice Cream" recipe which is included in this collection.

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 ¼ 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 small hotel pan, 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 at a 50/50 ratio by volume. 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 to disperse any unwanted bubbles.

Place on heated sheet tray and bake for 12 minutes. After 6 minutes the soufflés will start rising. Check the rising soufflés 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 soufflés if you work fast -- no slamming the door Alice). The soufflés will straighten themselves out. When the sides of the soufflé are golden brown (the key to a soufflé 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.

For Plating: Place soufflé on plate. Cut an opening in the top of the soufflé and put a scoop of ice cream inside.

This recipe yields 6 to 8 servings.

Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B19) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey - jcomiskey@..."

Per serving: 736 Calories (kcal); 53g Total Fat; (63% calories from fat); 13g Protein; 56g Carbohydrate; 480mg Cholesterol; 159mg Sodium Food Exchanges: ½ Grain(Starch); 1½ Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 2 ½ Other Carbohydrates

Recipe by: Ming Tsai

Converted by MM_Buster v2.0n.

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