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Receta Jasmine Tea Souffle With Lemon Grass Ice Cream
by Global Cookbook

Jasmine Tea Souffle With Lemon Grass Ice Cream
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Ingredientes

  • 1/2 c. loose jasmine tea leaves
  • 1/4 c. loose oolong tea leaves
  • 1 c. lowfat milk
  • 3 c. heavy cream
  • 2 x Tahitian vanilla beans split lengthwise, and scraped
  • 1/2 c. honey
  • 10 x Large eggs separated
  • 1/2 c. cornstarch
  • 1/2 c. sugar (1/4 c. for yolks, and 1/4 c. for whites)
  • 6 x buttered and sugared six-oz ramekins - (to 8) Lemon Grass Ice Cream see * Note

Direcciones

  1. In a non-reactive saucepan on low heat, mix teas, cream, lowfat milk and vanilla beans/pods and bring to a simmer. Simmer for 20 min then take off stove and let steep an additional 30 min.
  2. 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 c. of sugar. Temper the yolks by adding only a ladle of warm infused cream to the yolks. Mix well then add in tempered mix back to the saucepan. On medium heat, whisk constantly till it thickens then cook an additional 3 to 5 min. 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 hrs in advance.
  3. Pre-heat a sheet tray in a 375-degree oven. Whisk the egg whites with 1 Tbsp. of sugar in an upright mixer equipped with a whip attachment on slow. In about 8 to10 min soft peaks will be achieved. Add in the rest of the sugar and whip at high speed for two 5 second bursts.
  4. In a large stainless bowl, hand whisk the chilled infused cream base till smooth. Using a spatula, gently mix in the egg whites at a 50/50 ratio by volume. Work quickly, but don't 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.
  5. Place on heated sheet tray and bake for 12 min. After 6 min 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 will not ruin the souffles if you work fast - no slamming the door Alice). The souffles will straighten themselves out. When the sides of the souffle are golden (the key to a souffle not falling is the crusty, golden sides), pull out of the oven and dust the tops with confectioners' sugar. Serve immediately with a scoop of Lemon Grass Ice Cream.
  6. For Plating: Place souffle on plate. Cut an opening in the top of the souffle and put a scoop of ice cream inside.
  7. This recipe yields 6 to 8 servings.
  8. Suggested Wine: Bonny Doon Muscat de Glaciere