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1
In a non-reactive saucepan on low heat, mix teas, cream, milk and vanilla beans/pods and bring to a simmer.
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2
Simmer for 20 minutes then take off stove and let steep an additional 30 minutes.
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3
Strain infused liquid and re-heat with the honey to a simmer.
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4
In a stainless steel bowl whisk together the 10 yolks, cornstarch and 1/4 cup of sugar.
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5
Temper the yolks by adding only a ladle of hot infused cream to the yolks.
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6
Mix well then add tempered mixture back to the saucepan.
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7
On medium heat, whisk constantly until it thickens then cook an additional 3 to 5 minutes.
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8
A pastry cream texture should be achieved.
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9
Transfer base to a baking dish, seal with plastic wrap and place in refrigerator.
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10
Base can be made 24 hours in advance.
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11
Pre-heat a sheet tray in a 375-degree oven.
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12
Whisk the egg whites with 1-tablespoon of sugar in an upright mixer equipped with a whip attachment on slow.
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13
In about 8 to10 minutes soft peaks will be achieved.
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14
Add the rest of the sugar and whip at high speed for two 5 second bursts.
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15
In a large stainless bowl, hand whisk the chilled infused cream base until smooth.
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16
Using a spatula, gently fold in the egg whites.
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17
Work quickly, but do not over mix.
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18
The base needs to be one homogenous color.
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19
Fill ramekins to the top.
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20
Drop each one from a height of 3 inches onto the counter to disperse any unwanted bubbles.
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21
Place on heated sheet tray and bake for 12 minutes.
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22
After 6 minutes the souffles will start rising.
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23
Check the rising souffles 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 souffles if you work fast).
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24
The souffles will straighten themselves out.
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25
When the sides of the souffle are golden brown (the key to a souffle not falling is the crusty, golden brown sides), pull out of the oven and dust the tops with confectioners' sugar.
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26
Serve immediately with a scoop of lemon grass ice cream.
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27
In a non-reactive saucepan, simmer milk with lemon grass and reduce by 1/3 percent.
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28
If there's enough time let the lemon grass steep in the milk overnight.
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29
Strain out lemon grass and heat with sugar and vanilla bean/pod.
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30
Bring to scalding.
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31
Hand whisk the yolks in a stainless steel bowl.
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32
Temper the yolks by adding only a ladle of hot milk to the yolks.
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33
Mix well then add tempered yolks back to the sauce pan.
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34
Whisk constantly on medium heat for 2 minutes.
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35
Strain and cool in an ice bath.
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36
When mixture is cooled add heavy cream.
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37
Follow manufacturer's instructions for your particular ice cream maker.
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38
Place in freezer before serving.
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39
PLATING:
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40
Place souffle on plate.
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41
Cut an opening in the top of the souffle and put a scoop of ice cream inside.
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42
Wine Suggestion: Bonny Doon Muscat de Glaciere
