Recipes

Cinnamon Orange Spice Tea Souffle' Glace

Preparation:

Surround dark Chocolate Souffle' cups with aluminum foil to create mold.

Bring water to a boil.
Add Tea leafs.
Let infuse for about 1/2 hour

Strain to remove Tealeaves. Set aside.

Combine egg yolk and ý amount of sugar. Whip at high speed until light.
Prepare meringue with egg whites and second ý of sugar amount.
Combine light egg yolk sugar mixture with tea infusion.
Fold in meringue and fold in already whipped heavy cream.
Pour in prepared chocolate cups. Place in freezer for several hours.

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