Jasmin Tea Souffle
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Jasmin Tea Souffle
  Tea    Souffles  
Last updated 6/12/2012 1:00:07 AM. Recipe ID 23160. Report a problem with this recipe.
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      Title: Jasmin tea souffle
      Yield: 4 Servings
    1/2 c  Jasmin tea
      3 c  Heavy cream
      1 c  Milk
      2    Tahitian vanilla beans
    1/2 c  Honey
     10    Eggs, separated
    1/2 c  Cornstarch
    1/4 c  Sugar for yolks
    1/4 c  Sugar for whites
  Bring to a simmer the cream, milk and vanilla. Add the tea and simmer
  for 10 minutes. Take off stove and let steep for 20 minutes. Strain
  and reheat liquid with the honey. Whisk together yolks, sugar and
  cornstarch. Temper mixture with simmering liquid and put back on
  stove. Reduce heat. Whisk constantly until a pastry cream consistency
  is achieved, about 35 minutes. Spread base in small hotel pan, butter
  the top and refrigerate. May be made
       24    hours in advance.
  Lift egg whites on slow speed with a little of the sugar until a wet
  soft peak is reached. Add the rest of the sugar and whisk at high
  speed for only 5 seconds. Transfer to stainless steel bowl and gently
  fold in base at a ratio of 50/50. Bake in buttered and sugared
  ramekins on preheated sheet tray at 375 for 12 minutes. Check
  souffles after 6 minutes to make sure one edge is not catching. If
  so, quickly open door and carefully slice the sticking side with a
  sharp pairing knife. The souffle should straighten itself out. Pull
  out of oven and powder sugar the souffles.
  Yield: 4 servings

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Recipe ID 23160 (Apr 03, 2005)

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