JasmineCaramelSauce


		JASMINE CARAMEL SAUCE Makes 4 cups 3 cups sugar 3⁄4 cup Jasmine tea, freshly brewed* 1⁄2 vanilla bean, scraped into tea 11⁄2 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. *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. Makes 4 cups 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.
Jasmine Caramel Sauce Toasted Sesame Nougat Bark Toasted Almond Tea Cake Jasmine Banana Caramel Sauce for Ice Cream Sundaes Gale Gand’s Pear Tarte Tatin 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 nottoo- sweet finish that is particularly good with creamy desserts such as ice cream and crème brûlée.
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