Ming says: Caramel sauce is an impossibly perfect confection but this variation, caramel scented with the heavenly floral jasmine tea, proves that even perfect things can be improved upon. Adding this to any dessert will send it into the next stratosphere. Note that traditionally, caramel is made with the wet brush method, but I've borrowed a technique from my pastry chef Marina Brancely, covering the pot and allowing the condensation to do its thing.
Makes 4 cups
- 3 cups sugar
- 3/4 cup Jasmine tea, freshly brewed*
- 1/2 vanilla bean, scraped into tea
- 1 1/2 sticks sweet butter, cubed
- Place sugar in a heavy-bottomed saucepan and add enough water to make a wet sand mixture. Cover with top and heat sugar mixture over medium-high heat until it starts to color. Remove top and allow to continue cooking until it turns a deep amber but pay attention once sugar starts to turn, as the process happens quite fast! Once sugar has caramelized as desired, turn off the heat and slowly add the tea, pouring it gently down the side of the pot. Whisk in the butter, returning to heat and allowing mixture to dissolve and become smooth again.
MING'S RECOMMENDED BEVERAGES
Pedro Ximenez Sherry
Where: Alvear, Spain
Grape: Sherry is made from Pedro Ximenez Raisins
Style: This is a syrupy pure sherry with a delicate fluency and it is
perfect with desserts—a rich elixir for any moment!
Ambazillac Cuvee Mademoiselle
Where : Bordeaux, France
Grape: 80% sauvignon blanc, 20% semillon
Style: This is a well-balanced dessert wine with a bright color, floral nose, noticeable acidity, and not-too-sweet finish that is particularly good with creamy desserts such as ice cream and crème brûlée.
*Note: Brew 4 tea bags in 8 ounces of water, strain and add scraped vanilla bean. If you can, use whole leaf tea—it produces a stronger, more fragrant tea needed to flavor this caramel sauce.
>>This recipe appears in
Episode #205.
>> For additional recipes and more, visit
www.ming.com
