* Exported from Mastercook *
 
                             JASMIN TEA SOUFFLE
 
 Recipe By     : CHEF DU JOUR  #DJ9308
 Serving Size  : 0    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           Jasmin tea
    3      cups          heavy cream
    1      cup           milk
    2                    Tahitian vanilla beans
      1/2  cup           honey
   10                    eggs, separated
      1/2  cup           cornstarch
      1/4  cup           sugar for yolks
      1/4  cup           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 soufflés 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
 soufflé should straighten itself out. Pull out of oven and powder
 sugar the soufflés. 
 Yield: 4 servings
 
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