Jasmine Tea Souffle With Lemon Grass Ice Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Eastwest2 | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Loose jasmine tea leaves |
| 1/4 | c | Loose oolong tea leaves |
| 1 | c | Milk |
| 3 | c | Heavy cream |
| 2 | Tahitian vanilla beans | |
| split lengthwise | ||
| And scraped | ||
| 1/2 | c | Honey |
| 10 | Eggs, separated | |
| 1/2 | c | Cornstarch |
| 1/2 | c | Sugar, 1/4 cup for yolks |
| And 1/4 cup for whites), And 1/4 cup for whites | ||
| 6 | Buttered and sugared | |
| six-ounce ramekins – | ||
| Lemon Grass Ice Cream, see * | ||
| Note | ||
| 1 | tio by volume. Work quickly, but do not over mix. The base |
INSTRUCTIONS
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 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 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 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@krypto.net" Per serving: 736 Calories (kcal); 53g Total Fat; (63% calories from fat); 13g Protein; 56g Carbohydrate; 480mg Cholesterol; 159mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 2 1/2 Other Carbohydrates Recipe by: Ming Tsai Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 662
Calories From Fat: 277
Total Fat: 31.4g
Cholesterol: 395.1mg
Sodium: 163.3mg
Potassium: 287.5mg
Carbohydrates: 77g
Fiber: 1.6g
Sugar: 25.8g
Protein: 18.5g