Jasmine Tea Souffle with Lemon Grass Ice Cream

  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 2 hr
  • Cook: 15 min
  • Yield: 6 to 8 portions
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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

  1. 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.
  2. 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:

  1. 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.
  2. PLATING:
  3. Place souffle on plate. Cut an opening in the top of the souffle and put a scoop of ice cream inside.
  4. Wine Suggestion: Bonny Doon Muscat de Glaciere

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