Jasmine Floating Island

1. 1

   In a medium saucepan, combine the heavy cream with the vanilla bean and seeds and the tea leaves and bring to a simmer over moderate heat.

2. 2

   In a medium bowl, whisk the granulated sugar with the egg yolks until combined.

3. 3

   Slowly whisk one-third of the warm cream into the egg yolks, then whisk that mixture back into the remaining warm cream in the saucepan.

4. 4

   Cook the sauce over moderate heat, stirring gently with a wooden spoon or heatproof rubber spatula, until thickened, 2 to 3 minutes.

5. 5

   Set a fine strainer over a medium bowl set in an ice water bath.

6. 6

   Strain the sauce into the bowl and let the custard sauce cool, stirring occasionally.

7. 7

   In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar until foamy.

8. 8

   Gradually beat in the superfine sugar at high speed until the whites are glossy and hold soft peaks.

9. 9

   Beat in the vanilla extract.

10. 10

    Fill a large, deep skillet with 1 1/2 inches of water and bring to a simmer.

11. 11

    Using a large spoon, dollop 4 mounds of the meringue into the simmering water and cook over moderate heat until just set on the bottom, about 2 minutes.

12. 12

    Gently flip the meringues and cook for 2 minutes longer; do not let the water boil.

13. 13

    Pour the custard sauce into 4 shallow bowls.

14. 14

    Using a slotted spoon, transfer the meringues to the bowls, garnish with mint leaves and serve right away.

* Per serving · 4 servings · Values may vary.