Jasmine Floating Island - heavy cream

Method

• 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.
• In a medium bowl, whisk the granulated sugar with the egg yolks until combined.
• 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.
• Cook the sauce over moderate heat, stirring gently with a wooden spoon or heatproof rubber spatula, until thickened, 2 to 3 minutes.
• Set a fine strainer over a medium bowl set in an ice water bath.
• Strain the sauce into the bowl and let the custard sauce cool, stirring occasionally.
• In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar until foamy.
• Gradually beat in the superfine sugar at high speed until the whites are glossy and hold soft peaks.
• Beat in the vanilla extract.
• Fill a large, deep skillet with 1 1/2 inches of water and bring to a simmer.
• 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.
• Gently flip the meringues and cook for 2 minutes longer; do not let the water boil.
• Pour the custard sauce into 4 shallow bowls.
• Using a slotted spoon, transfer the meringues to the bowls, garnish with mint leaves and serve right away.