Jasmine Tea Souffle with Lemon Grass Ice Cream

Total Time:
2 hr 15 min
Prep:
2 hr
Cook:
15 min

Yield:
6 to 8 portions
Level:
Easy

Ingredients
  • 1/2 cup loose jasmine tea leaves
  • 1/4 cup loose oolong tea leaves
  • 1 cup milk
  • 3 cups heavy cream
  • 2 Tahitian vanilla beans, split lengthwise and scraped
  • 1/2 cup honey
  • 10 eggs, separated
  • 1/2 cup cornstarch
  • 1/2 cup sugar (1/4 cup for yolks, 1/4 cup for whites)
  • 6 to 8 buttered and sugared 6 ounce ramekins
  • LEMON GRASS ICE CREAM:
  • 3 cups milk, reduced with lemongrass to 2 cups yield
  • 4 stalks chopped lemongrass, white part only
  • 1/2 pound sugar
  • 1 Tahitian vanilla bean, split lengthwise and scraped
  • 3/4 cup egg yolks
  • 2 cups heavy cream
Directions

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.

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


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