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Oriental sweet tea soufflé

Paul Bloxham from Great Food Live
Paul Bloxham's light airy desserts flavoured with fragrant Earl Grey and exotic Oolong tea leaves make an elegant ending to a special meal

Oriental sweet tea soufflé

Method

1. Put the tea leaves, cream, milk and vanilla pods in a pan over a low heat and bring to a simmer. Let the tea leaves infuse for 5 minutes, then strain and return to the pan. Add the honey and heat to simmering.

2. In a bowl whisk together the egg yolks, cornflour and half the sugar. Pour over the hot infused cream, mix well then pour the mixture back into the pan. Heat over a medium heat, whisking constantly until the mixture thickens.

3. Transfer to a container and chill for at least an hour and up to 24 hours.

4. Preheat the oven to 180C/gas 4.

5. Butter 8 soufflé ramekins and sprinkle lightly with sugar.

6. Whisk the egg whites with 1 tablespoon of the remaining sugar until stiff, then add the rest of the sugar and whisk until stiff and glossy.

7. Transfer the chilled tea cream to a large bowl. Whisk until smooth, then using a spatula, gently fold in the egg whites.

8. Fill the ramekins to the top with the mixture. Bake for 12-14 minutes or until the soufflés are golden brown around the risen sides.

9. Remove from the oven and dust the tops with icing sugar. Serve immediately with a scoop of ice cream.

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Serves: 8

Prep: 25 min, plus at least 1 hr chilling
Cook: 30 min

Ingredients
75g Earl Grey tea leaves
75g Oolong tea leaves
500ml double cream
250ml Milk
2 vanilla pods, split lengthwise and scraped
100ml clear honey
10 free-range Eggs, separated
4 tbsp cornflour
150g Sugar
icing sugar, to decorate
ice cream, to serve