Jasmine Tea Souffle With Lemongrass Ice Cream
Ingredients
- 1/2 cup loose jasmine tea leaves
- 1 cup milk
- 3 cup heavy cream
- 2 x Tahitian vanilla beans, split lengthwise and scraped
- 1/2 cup honey
- 10 x eggs, separated
- 1/2 cup cornstarch
- 1/2 cup sugar
- pinch salt
- 8 x buttered and sugared 6 ounce ramekins
- 3 cup milk
- 2 cup heavy cream
- 4 x lemongrass, chopped
- 8 oz sugar
- 6 x large egg yolks
Instructions
Jasmine Tea Souffle With Lemongrass Ice Cream serves 8 original recipe by The Traveler's Lunchbox.
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