Recipes from Les Toques Blanches Ottawa

Green Jasmine Tea Pot de Crème

Executive Chef Russell Weir, Sheraton Ottawa Hotel

Serves 4

1 cup 35% cream
1 cup whole milk
4 large egg yolks
3 tsp jasmine green tea blend
1/3 cup white granulated sugar
1 wedge of golden pineapple (cut lengthwise)
½ teaspoon mild curry powder
½ tsp chinese five spice mix or allspice
1 wedge cantelope 1 wedge watermelon
1 sprig fresh mint

• Preheat oven to 325ºF
• Combine the cream, milk and tea leaves and bring to just under boiling
• Remove from heat, cover and let steep for 15 minutes to extract flavour
• Strain cream mixture into a small bowl
• Place 4 Chinese tea cup or small ramekins into metal baking pan
• Whisk egg yolks and sugar in a medium mixing bowl
• Add a small amount of the cream mixture to the beaten egg yolks and sugar
• Add the egg yolks and small amount of cream back into the cream mixture to form a liason
• Fill tea cups ¾ full or about ½ inch from the top
• Carefully pour enough hot water into the metal baking dish to cover the bottom 1/3 of the tea cups and place in the preheated oven
• Cover entire pan with foil wrap placing a few small holes for escaping steam
• Bake for approximately 45 minutes or until set
• Remove from oven and let cool at room temperature for 1 hour
• Refrigerate, preferably overnight, and brush with liquid honey
• Combine curry and five spice and thoroughly rub pineapple wedges - grill utill soft and caramelized and set aside
• Dice watermelon, cantelope and combine with chopped mint leaves
• Place chilled ramekin of Green tea pot de crème on a decorative plate, with a small amout of minted melon salsa on the side and garnish with grilled pineapple
• Serve chilled