Recipe - Jasmine Tea Souffle With Lemon Grass Ice Cream

One half cup Loose jasmine tea leaves
One fourth cup Loose oolong tea leaves
1 cup Milk
3 cup Heavy cream
2 Tahitian vanilla beans;
split lengthwise,
And scraped
One half cup Honey
10 Eggs; separated
One half cup Cornstarch
One half cup Sugar; (One fourth cup for yolks,
And One fourth cup for whites)
6 Buttered and sugared
sixounce ramekins
Lemon Grass Ice Cream; see *
Note

* Note: See the "Lemon Grass Ice Cream" recipe which is included in this
collection.

In a nonreactive 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 reheat with the honey to a simmer. In a
stainless steel bowl whisk together the 10 yolks, cornstarch and One fourth 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.

Preheat a sheet tray in a 375degree 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 50/50 ratio by
volume. 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 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