Jasmine Tea Souffle With Lemon Grass Ice Cream Recipes

JASMINE TEA SOUFFLES

Steps:

• Heat the oven to 375 degrees. Butter 6 (4 to 5-inch) ramekins and sprinkle lightly with sugar to coat. In a medium nonreactive saucepan, combine the teas, cream, milk, and vanilla beans and heat over low heat. Simmer to flavor, about 20 minutes. Remove from the heat and allow to steep for an hour or so. Strain the mixture, return it to the saucepan, and add the honey. Scald over medium heat. Meanwhile, in a nonreactive bowl, combine the egg yolks, cornstarch, and 1/4 cup of the granulated sugar and mix well. Add a ladleful of the tea mixture to the yolks, stir to temper, and stir the mixture back into the saucepan. Cook, whisking constantly, until the mixture thickens to the consistency of thick custard, 6 to 8 minutes. Transfer to a shallow baking pan, cover the surface of the mixture with plastic film, and refrigerate to cool. The mixture can be held overnight. Place a heavy cookie sheet in the oven. Using a mixer, beat the egg whites at low speed with 1 tablespoon of the sugar until soft peaks form. Add the remaining 3 tablespoons of sugar, increase the speed to high, and whip the egg whites in 2 (3-second) burst. Transfer the cooled tea mixture to a large nonreactive bowl and whisk until smooth. You should have an equal volume of the tea mixture and the egg whites; if not, discard enough of whichever is in excess to make the quantities equal. Add the whites to the tea mixture and, using a spatual, fold until completely blended. Fill the ramekins to the top with the mixture and tap them on a work surface to disperse any air bubbles. Wipe away any mixture that spatters on the sides of the molds. Place the ramekins on the heated sheet and bake until the sides of the souffles, which have risen above the edges of the ramekins, are golden brown, about 12 minutes. After 6 minutes check to make sure that the souffles have not adhered to the sides of the ramekins, which will cause uneven rising; use the tip of a sharp paring knife to free any stuck portions Sprinkle the souffles with the confectioners' sugar and serve. Scoop the ice cream into the souffles at table.

LEMONGRASS ICED TEA

Steps:

• Coarsely chop the bottom 4 inches of the lemongrass stalks.
• Trim the tops, remove the outside leaves, and save for garnish.
• In a small saucepan, bring to water to a boil.
• Add in tea bags and chopped lemongrass; remove from heat and let steep for 10 minutes.
• Strain; sweeten to taste with sugar, refrigerate until ready to serve.
• Fill tall chilled glasses with ice; pour the tea over the ice.
• Garnish each glass with a lemongrass top and a lemon wedge.

LEMON GRASS ICE CREAM

Steps:

• Wash lemon grass, and trim a thin slice off root end. Smash with a rolling pin to release flavors. Cut stalks into three or four pieces, and add to milk in pot.
• Tear lime leaves into four pieces, and add to pot. Bring milk to simmer, without scorching. Remove from heat, and steep 1 hour.
• Beat egg yolks with sugar, and set aside.
• Strain milk into top of double boiler; bring to low simmer. Beat in egg mixture, and stir constantly with wooden spoon until it coats back of spoon. Remove from heat, and cool. Storeovernight in refrigerator if desired.
• Freeze in ice cream maker following manufacturer's directions.

VANILLA SOUFFLE AND ICE CREAM

Steps:

• Butter and sugar eight 6-ounce souffle dishes, including the rim of each dish. In a medium saucepan over high heat, combine milk and vanilla bean with scrapings. Bring to a boil, and remove from heat. Cover, and let steep for 1 hour. Remove bean from milk, and reserve for another use.
• In a medium bowl, combine flour, 1/3 cup granulated sugar, and salt. Add 1/2 cup steeped milk, whisking to combine and form a paste. Transfer paste to saucepan with milk, and cook over medium heat while whisking constantly until thickened and smooth, about 5 to 8 minutes. If the mixture begins to get lumpy, remove from heat, and whisk until smooth. Remove saucepan from heat.
• Prepare an ice-water bath: Fill a large bowl with cold water and ice. Add egg yolks and vanilla extract to milk mixture, and whisk to combine. Transfer souffle base mixture to a shallow 1-quart container. Cover surface directly with plastic wrap to prevent a skin from forming. Set saucepan in the ice-water bath to cool completely. Refrigerate until ready to use.
• Remove souffle base from refrigerator, and bring to room temperature, about 1 hour.
• Preheat the oven to 375 degrees with rack in center. In the bowl of an electric mixer fitted with the whisk attachment, whip 5 egg whites on low speed with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar while slowly increasing the speed of the mixer until it is on high. Whip until egg whites are stiff and shiny.
• Gently fold egg whites into the souffle base in three additions. Divide between prepared dishes, gently tap on each dish on the work surface, and place on a baking sheet. Transfer to oven, and bake until dark golden and the sides appear spongelike, 16 to 20 minutes. Remove from oven, and dust with confectioners' sugar. Serve immediately with vanilla bean ice cream.

JACK AND JILL'S ICED JASMINE TEA

Steps:

• Bring 10 cups water to a boil in a large saucepan. Place tea bags in a large heatproof container. Add boiling water, and steep for 3 minutes. Remove tea bags. Let cool completely.
• Meanwhile, bring sugar and remaining 1/2 cup water to a boil in a small saucepan, stirring, until sugar dissolves. Let cool completely.
• Stir together tea and 3/4 cup simple syrup, plus more if needed, depending on desired sweetness. Refrigerate for at least 1 hour. Divide among ice-filled glasses.

JASMINE TEA CAKE

Steps:

• Melt butter in a saucepan over low heat. Stir in jasmine tea; heat for 5 minutes. Remove from heat and let stand for 5 minutes. Strain into a large bowl and discard solids. Let butter cool to room temperature, 20 to 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on 2 sides.
• Whisk flour, baking powder, and salt together in a small bowl. Whisk sour cream and buttermilk together in a separate small bowl.
• Add 3/4 cup plus 2 tablespoons sugar to the butter and beat with an electric mixer until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Scrape down sides of the bowl and stir in almond extract.
• Add the flour mixture in 3 additions, alternating with the sour cream mixture. Beat batter just until combined. Scrape batter into the prepared pan and sprinkle sliced almonds over the top.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Tent loaf with foil if it starts to brown too quickly.
• Transfer the pan to a wire rack and let cake cool for 15 minutes. Gently lift out loaf using the parchment overhang. Transfer to the rack and let cool completely before slicing.

COLD BREWED JASMINE ICED TEA

Steps:

• In a large pitcher combine the tea and water. Mix the sugar or honey with about a cup of hot water so that it dissolves and will mix with the room temperature water. Add the sugar/ hot water mixture to the pitcher. Put the pitcher in the refrigerator (preferably before you go to sleep) and let the tea leaves soak until morning (9-12 hours). Add lemon to taste and then pour the tea through a strainer so as to catch the tea leaves before serving.