Makes about 1 1/2 cups Servings
1 cup heavy whipping cream
1 tablespoon good-quality loose-leaf jasmine tea or three jasmine tea bags
1 tablespoon sugar
Combine chilled cream and tea in bowl. Cover; chill overnight or up to 2 days.
Strain cream-tea mixture through fine strainer into mixing bowl; discard solids. Add sugar; beat until peaks form.
Recipe by Alice Medrich
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How to Make Infused Whipped Cream, Two Ways
Infusing is simply steeping or soaking a flavorful ingredient into another substance, often a liquid. Most of us make an infusion of coffee beans or tea leaves every day, without giving it a thought. For cooks and dessert makers, cream is a wonderful medium for infusing almost any ingredient that has flavor and scent — fresh or dried herbs, spices, coffee, tea, citrus zest, rose petals, toasted nuts and seeds. You can use the infused cream to make sauce, ganache, ice cream, or panna cotta. Or, you can simply chill it and whip it into a fragrant, flavorful dessert topping or filling. Think fresh mint whipped cream with strawberries or jasmine whipped cream on a chocolate dessert. The possibilities are endless and intriguing if you are willing to experiment.
One big secret: You can infuse hot or cold. Some ingredients (such as citrus zest) work both ways, with different but good results. Other ingredients taste so much brighter, cleaner, and more delicious in a cold infusion that, once tried, you will never go back. If in doubt, experiment by infusing an ingredient both ways. Whether you infuse hot or cold, it’s important to know that over-extracting the flavor ingredient — by infusing it too long — can bring out unpleasant flavors in fresh herbs, bitter tannins and acidity from tea and coffee, and bitterness from citrus zest. If you are not getting enough flavor from your infusion, you need more of the flavor ingredient rather than more infusing time.
Here are the methods and tips to get you started:
I like cold infusions for fresh mint, tarragon, lemon verbena, rose geranium leaves, and fresh rose petals. By inference, I suspect that cold is the way to go for other tender, fresh herb leaves like basil, as well. The cold method is also good for black and green teas (jasmine is especially nice), dried lavender, aniseed, and coffee beans.
- Chop leafy fresh leaves or rose petals coarsely with a very sharp knife, without crushing or bruising them.
- Stir the flavor ingredient with cold cream, cover, and refrigerate 8 to 12 hours.
- Strain the cream, pressing on the solids to extract as much cream as possible. Discard the solids. Some cream will have been absorbed into the solids add additional cream if necessary for a recipe. If you are not using the infusion immediately, cover and refrigerate it until needed.
Approximate amounts to make a light infusion with 1 cup of cream:
- Tender leaves (like mint or rose geranium) or rose petals: 1/4 cup loosely packed
- Thyme leaves (and similarly tiny, woody, and/or more resinous leaves): 1 to 1 1/2 tablespoons
- Jasmine tea (or other green tea) leaves: 1 tablespoon
- Dried lavender: 1 1/2 teaspoons
- Coffee beans: 1/2 cup
If the flavor of the infusion ends up too strong, just dilute it with more cream! Note: Once the solids are strained out of the cream, you can heat a cold infusion to make a ganache (see below) or ice cream base, etc., without losing the fresh, bright flavor obtained from the cold infusion.
Hot infusions work well for some dried herbs and spices, toasted coconut, toasted nuts or sesame seeds, cinnamon stick, and dried chilis.
- Combine the flavor ingredient with the cream, and heat until the cream is scalded.
- Remove the pan from the heat, cover, and let steep 5 to 30 minutes or more. Most ingredients may be steeped for 20 to 30 minutes or even longer — to your taste — but tea will be over-extracted and bitter if steeped longer than 5 minutes and roasted cocoa nibs start releasing bitter flavors after 20 to 30 minutes.
- Strain out and discard the flavor ingredients. Some of the cream will have been absorbed into the solids add additional cream to equal 1 cup, if necessary for a recipe. Use the cream immediately or chill until needed.
Approximate amounts to make a light infusion with 1 cup of cream:
- Cocoa nibs: 1/3 cup
- Earl Grey or other black tea: 2 to 3 teaspoons
- Toasted coconut: 3 tablespoons
- Toasted nuts or seeds: 2 tablespoons
To make ganache with infused cream:
Make a double-strength infusion, so that the addition of chocolate will not overpower the flavor. Strain the cream and discard the solids as directed. Substitute the infused cream for plain cream in your ganache recipe.
Experiment with hot versus cold infusion for different ingredients, and experiment with quantities and infusion times. Keep in mind that a too-strong infusion can always be diluted with more cream and that you need an extra strong or double-strength infusion if the cream will be mixed with other ingredients, such as chocolate.
Get excited about Alice‘s new book Flavor Flours: nearly 125 recipes — from Double Oatmeal Cookies to Buckwheat Gingerbread —made with wheat flour alternatives like rice flour, oat flour, corn flour, sorghum flour, and teff (not only because they’re gluten-free, but for an extra dimension of flavor, too).
Jasmine Pudding with Honeyed Buckwheat
Lusciously smooth jasmine pudding topped with a dollop of whipped cream and crunchy honeyed buckwheat. It tastes like a cup of jasmine milk tea with the subtle notes of jasmine pearls bursting through in a not-so-subtle way.
I had plans of getting this recipe up the day after Christmas. I also had planned for my kid to spend Christmas Eve with the extended family and open her gifts on Christmas morning, neither of which happened either. It all got wiped out with a nasty virus that we passed around the family with fevers, chills, coughs, and congestion for FIVE DAYS. The most miserable of us, though, was our almost two-year-old who just couldn't understand why this was happening to her or why we were in prompt care on Christmas Eve instead of sitting on Santa's lap as promised. Good thing she won't remember this Christmas and its ensuing ear infection.
So it's Saturday night and I'm finally sharing this jasmine pudding with honeyed buckwheat with you just in the nick of time for your NYE celebrations. It tastes just like jasmine milk tea and it's the most comforting luscious dessert I can think of right now.
I've got another batch steeping on the stove toinght, ready for a low-key NYE game night with our neighbors. I would have also served it on Christmas, if my mom hadn't insisted no one likes pudding (she later back-pedaled on the dramatization of her statement, but, still, no pudding for her). She's wrong, though, right? Pudding rules, Mom.
I'm pretty confident there's no way anyone could not like this pudding (follow that double negative?). The texture of homemade pudding is so alluring and it's one of the easiest desserts you can make. Here I've infused the milk with jasmine tea pearls - and lots of them to let the subtlety of jasmine's notes shine through, which creates a pudding that's not subtle in flavor after all. Little honeyed bits of toasted buckwheat break things up with crunchy intrigue, but the topping's optional and pudding delicious with or without.
My girlfriend Carla turned me onto jasmine milk tea - her regular order when we get together for weekly boba. delivery (we have issues). So I turned it into this jasmine pudding in her honor to make up for her delivery order going south the last time we got boba delivery at my place.
You see, we've got a large full-length front porch window that our couch butts up against. It's great for observing the comings and goings, but it also has major down sides. Like when I'm laying under a blanket on my couch without pants on and someone rings the doorbell. There's no way for me to get up without whoever seeing I'm not wearing pants but there's also no way for me to ignore the doorbell because they can see me laying on the couch. What do you do??
It's similarly awkward when Carla and I are chatting on the couch and inadvertently see the Postmates delivery gal drop our order SPLAT in the middle of my walkway about 5 feet from the front window. What do you do?! Look, but don't look? Ignore? Open the door only to unintentionally make her feel embarrassed? There's no right answer here, except, maybe, make Carla answer the door because she's much better in those kinds of situations.
And then make up for it with jasmine pudding! Hope your NYE celebrations are as delicious as fancy pudding!
Thanks for reading Snixy Kitchen! To stay up on what’s coming out of my kitchen, follow me on Facebook, Instagram, Twitter, Bloglovin’, or Pinterest, or subscribe via e-mail to get new recipes right to your inbox.
Milk bread was my carb of choice because I’m on a milk bread kick and find myself almost making it on a weekly basis now. It’s a fun alternative to a classic baguette. Plus it’s so soft you don’t need to pack a bread knife! The soft and fluffy milk bread goes perfectly well with a side of butter, condensed milk, Bonne Maman’s INTENSE Blueberry Spread! I’ve been a huge fan of Bonne Maman for years and didn’t think their preserves could get any better… until I tried the Bonne Maman INTENSE Fruit Spreads! They are made with more fruit and 39% less sugar than regular preserves! You can definitely taste the difference too. You know me, I’m not a huge fan of sugary sweet things, so I was pleasantly surprised that their preserves just taste like incredibly fresh and ripe fruit!
You can find a recipe for my homemade milk bread here. Just omit the sambal and cheese, divide the dough into 9 buns, and place in a 9”x13” baking tray lined with parchment. Bake for 28-34 minutes.
You can make this bread the day before to spread out your prep, or even prepare the dough the night before and bake it in the morning!
Thai Jasmine Jollof Rice
Ghanaian rice dish made with tomatoes, scotch bonnet pepper, onions, ginger and spices. Spicy, full of flavour and simply delicious.
When I got an invitation for #DestinologyReimagine competition, I just knew Jollof Rice was the dish I wanted to enter. The competition is sponsored by Destinology and the challenge is to reivent a classic national recipe
This rice dish is spicy, full of flavour and simply delicious. There has been many debates about the origin of Jollof rice. Wikepidia says it originated from Senegal, then spread across Ghana, Nigeria, Togo, Sierra Leone and other countries in Africa.
Traditionally in Ghana we cook jollof with long grain rice. I have added my personal touch by infusing a South East Asian twist and using Thai Jasmine rice instead. I prefer to use Thai Jasmine rice because of it’s absorbency, fragrance, taste and texture.
To make jollof rice the basic ingredients needed are rice, onions, oil, tomatoes, scotch bonnet peppers, ginger paste, garlic paste and some spices. I will be posting step by step photos of how this delicious rice dish is made.
Heat a quarter cup of oil in a medium pot over medium heat for 2 minutes.
In a medium pot heat a 1/4 cup of oil over medium heat for 2 minutes. Saute chopped onions until golden brown.
Add 2 teaspoons of tomato puree and cook for about 1 minute while stirring.
Pour in a mixture of blended tomatoes and a scotch bonnet pepper. Add a teaspoon each of ginger and garlic paste. Cook tomato stew mixture over medium heat for 35 minutes until sauce thickens.
Add sprigs of thyme, 2 stock cubes, 2 teaspoons of all purpose seasoning and let simmer for 5 minutes
Whilst sauce is simmering, rinse thai rice to remove excess starch.
Add rinsed rice to tomato sauce.
Add half a cup of liquid beef stock, 2 cups of boiling water and stir. Cover pot with lid and turn down the heat on burner to low. Cook for 30 minutes, stirring in between, to prevent the rice at the bottom from burning.
When the rice has absorbed the liquid, stir the jollof rice, then cover the rice with foil. and replace lid. At this point you want to trap the steam and use it to cook the rice.
Cook jollof rice covered with foil for a further 15 minutes or until rice is cooked.
- 1 ½ sticks unsalted butter
- 2 tablespoons black jasmine tea leaves, lightly crushed
- 2 cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ¾ teaspoon kosher salt
- ½ cup sour cream
- ¼ cup buttermilk
- ¾ cup white sugar
- 2 tablespoons white sugar
- 3 large eggs, at room temperature
- ¼ teaspoon almond extract
- ¼ cup sliced almonds
Melt butter in a saucepan over low heat. Stir in jasmine tea heat for 5 minutes. Remove from heat and let stand for 5 minutes. Strain into a large bowl and discard solids. Let butter cool to room temperature, 20 to 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on 2 sides.
Whisk flour, baking powder, and salt together in a small bowl. Whisk sour cream and buttermilk together in a separate small bowl.
Add 3/4 cup plus 2 tablespoons sugar to the butter and beat with an electric mixer until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Scrape down sides of the bowl and stir in almond extract.
Add the flour mixture in 3 additions, alternating with the sour cream mixture. Beat batter just until combined. Scrape batter into the prepared pan and sprinkle sliced almonds over the top.
Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Tent loaf with foil if it starts to brown too quickly.
Transfer the pan to a wire rack and let cake cool for 15 minutes. Gently lift out loaf using the parchment overhang. Transfer to the rack and let cool completely before slicing.
Sea Salt Iced Green Tea
This Sea Salt Iced Green Tea recipe is another one that has been inspired by 85C Bakery! My two favorite drinks that they have is the Sea Salt Coffee and the Iced Sea Salt Jasmine Green Tea. Both are exceptional drinks and I highly recommend them if you are not watching your carb intake!
But if you’re here visiting LCA, you’re most likely carb conscious which is why I have created a low carb/keto version of this Sea Salt Iced Green Tea!
Beware this drink can be addicting! Very addicting! The creamy frothiness paired with a hint of salt layered over the refreshing aromatic sweetened jasmine tea is really what drinks are made of!
And it’s super easy to make as well! You start with your basic brew of tea, which can done in numerous of ways but we prefer using a bottom dispensing tea pot. It’s easy, fast, and requires minimal cleaning after you’re done.
After your tea is brewed, we simply add some heavy cream and sea salt into a mixing bowl and whip that up with a mixer, lather the foam on top along with a sweetener of your choice and you’re done!
We recommend doubling up the ingredients and keeping the whipped cream mixture covered in the refrigerator so you can use it daily in your morning or afternoon tea! It should keep in the fridge for up a week without any issues!
For this one, the only unique ingredient you will need is Swerve/Monkfruit and Jasmine Loose Leaf Tea, both can be purchased on Amazon or local specialty market.
Prepping Time 10M
Total Time 10M
- 1 tsp Jasmine Loose Leaf Tea (or green tea or oolong tea)
- 12oz Hot Water
- 1/2 Cup Whipping Cream
- 1/4 tsp Sea Salt
- 2 tsp Swerve/Monkfruit
1) Gather all the ingredients.
2) Use your preferred method to steep tea leaves. My go-to is using the bottom dispensing tea pot for the simplicity and ease. Note – I recommend steeping the tea for at least 5 minutes or longer to ensure a strong brew.
3) In a serving glass, pour tea over ice, add Swerve/Monkfruit and stir to dissolve. You can adjust sweetness level to your liking (we recommend adjusting per tsp of sweetener).
4) In a medium mixing bowl, add whipping cream and sea salt. Beat on high until thick and frothy but still runny. About 2-3 minutes with a hand mixer.
5) Spoon whipped cream mixture on top of iced green tea and top with an optional sprinkle of sea salt.
Hope you enjoy your low-carb/keto Sea Salt Iced Green Tea!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!
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In summer I also serve this with a fruit salad or with a simple bowl of really ripe strawberries. Other highly scented tea leaves, such as lapsang souchong or Earl Grey black tea with bergamot, could replace the jasmine tea leaves with equally delicious results.
- 150g caster sugar
- 100ml water
- 1 tablespoon jasmine tea leaves
- 6 egg yolks
- 2 tablespoons lemon juice
- 450ml cream, whipped to soft peaks
- zest of 1 lemon
Jasmine Tea-Soaked Prunes
Prunes are a bit controversial, with as many haters as lovers. I have always enjoyed them, whether in a savoury situation rolled into a loin of roast pork or as a soft and unctuous offering at the end of a meal.
They can absorb many different flavours and here the scented jasmine tea matches perfectly with the dried fruit. If you have any of these left over, they make a delicious simple dessert or breakfast with a spoonful of thick natural yogurt. I like the cooking juices to be slightly thickened to coat the prunes in a glistening syrup.
- : Monin White Chocolate Sauce + Monin Strawberry Rose Syrup + vanilla ice cream + milk : Aperol + Monin Strawberry Rose Syrup + fresh lemon juice + Prosecco
- Strawberry Rose Honey Butter: ½ lb. Butter + ¼ c. Monin Strawberry Rose Syrup + 2 Tbsp. honey. Stir ingredients together refrigerate until use.
- Strawberry Rose White Balsamic Vinaigrette: ½ c. white balsamic vinegar + ¼ c. Monin Strawberry Rose Syrup + 1 Tbsp. fresh lemon juice + 1 tsp. Dijon mustard + 1 tsp. kosher salt + 1 c. canola oil. Add all ingredients except for the oil in a blender, and blend together. With the blender running, slowly drizzle in the oil until fully emulsified. Season to taste with salt. Refrigerate until use.
LAVENDER LEMON SYRUP offers a vibrant purple color and a profile of fresh-picked lavender and hints of bright citrus.
Culinary Adventures with Camilla
You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
This month I am hosting the Bundt Bakers group. I wrote: "April showers bring blooming bundts. Okay, poet I am not. But I hope to inspire you to join me in using flowers for our April Bundt Bakers event. Use actual flowers, floral extract, or even just decorate your bundt with buttercream blossoms. Be creative!"
Here's what the #BundtBakers are sharing for my Bundts in Bloom event.
- Cranberry and Rosewater Bundt by A Day in the Life on the Farm
- Devil's Food Cake With Hard Icing by Sneha's Recipe
- Hibiscus Glazed Chocolate Bundt Cake by Making Miracles
- Jasmine-Infused Tres Leches Bundt by Culinary Adventures with Camilla
- Saffron Mini Bundts by Magical Ingredients
- Orange Blossom Bundt Cake by Patyco Candybar
- White Chocolate Lavender Bundt by Sweet Sensations
Years ago, when we were in Costa Rica for my parents' birthdays, we had a tres leches cake for dessert at a restaurant. For those who don't speak Spanish, or haven't had this cake, tres leches means 'three milks.' That mixture is then drizzled over a vanilla sponge cake. It is surprisingly easy and not at all soggy.
I was inspired by the blooming jasmine bush just outside my back door and decided to infuse the cake and the whipped cream on top with jasmine tea. The fresh flowers are just for garnish!
- 1/2 cup (1 stick) butter + some for prepping your baking pan
- 1 teaspoon jasmine green tea
- 1 cup cake flour
- 3/4 cup organic granulated sugar
- 1 teaspoon pure vanilla extract
- 5 eggs
- 1-1/2 teaspoon baking powder
- 1 can evaporated milk (12 ounces)
- 1 can sweetened condensed milk (14 ounces)
- 1/3 cup organic heavy cream plus 1cup more for the topping
- 1 teaspoon jasmine green tea
- organic jasmine blossoms for garnish, optional
Preheat the oven to 350 degrees Fahrenheit. Prepare your baking dishes with butter and set a side.
Melt the butter in a small skillet and sprinkle tea over the top. Remove from heat.
Separate your eggs, placing yolks in a larger mixing bowl and whites in a smaller one. Into the same bowl as the yolks, add in the flour, sugar, vanilla, and baking powder. Whisk to combine. Add in the melted butter infused with tea. You can strain out the tea leaves if you like I left them in.
Beat your egg whites until soft peaks form. Gently fold them into your batter. Try not to deflate the egg whites too much.
Spoon batter into prepared dish and bake for 30 minutes, until golden on top and spongy to the touch. While the cake bakes, infuse your whipped cream for the topping.
Pour 1 cup organic heavy cream into a small sauce pan. Heat over medium until it begins to steam. Sprinkle tea over the top. Give a quick stir and let steep until cooled completely. Strain out the tea leaves and set aside.
Remove the cake from pan and cool on a wire rack for 20 minutes. In the meantime, whisk together the three milks: evaporated milk, condensed milk, and 1/2 cup whipping cream. Pour into something from which you can pour easily I used a measuring cup.
Once the cake is cool, place it on a rimmed cake platter or plate. Poke cake with a skewer or fork to help the milks absorb.
Pour a little bit at a time until the cake is saturated and it just begins to pour off the cake. Cover and refrigerate for at least 1 hour before serving.
That's a wrap on my blooming bundts event. The #BundtBakers will return in May with the theme of 'Mom's Favorite Chocolate Bar. turned into a cake. Fun! Stay tuned.