* Note: See the "Lemon Grass Ice Cream" recipe which is included in this collection. In a non-reactive 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 re-heat with the honey to a simmer. In a stainless steel bowl whisk together the 10 yolks, cornstarch and 1/4 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. Pre-heat a sheet tray in a 375-degree 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 souffl?s will start rising. Check the rising souffl?s 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 wont ruin the souffl?s if you work fast -- no slamming the door Alice). The souffl?s will straighten themselves out. When the sides of the souffl? are golden brown (the key to a souffl? 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 souffl? on plate. Cut an opening in the top of the souffl? and put a scoop of ice cream inside. This recipe yields 6 to 8 servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B19) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey - email@example.com" Per serving: 736 Calories (kcal); 53g Total Fat; (63% calories from fat); 13g Protein; 56g Carbohydrate; 480mg Cholesterol; 159mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 2 1/2 Other Carbohydrates Recipe by: Ming Tsai Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (506g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 573 (66%)|
|Amt Per Serving||% DV|
|Total Fat 63.6g||85 %|
|Saturated Fat 26.7g||134 %|
|Monounsaturated Fat 22.3g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 1844.8mg||568 %|
|Sodium 611.2mg||21 %|
|Potassium 625.7mg||16 %|
|Total Carbohydrate 21.9g||6 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 21.8g|
|Protein 54g||77 %|
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Calories per serving: 869
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