Heat wave: The recipe for Osmanthe d’Or Miso tea ice cream by Céline Pham
Refresh yourself with this ingenious recipe by Céline Pham x Dammann Frères.
For 6 persons.
Ingredients :
- 500 ml whole milk
- 500 ml of 35% cream
- 150 g of egg yolks (about 7 yolks)
- 125 g of sugar
- 25 g of miso
- 25 g of Dammann Frères Osmanthe d'Or tea
Preparations:
Heat the milk and cream until just boiling.
Blanch the egg yolks with the sugar then add the miso.
Infuse the tea for 3 minutes in the milk and cream, remove the tea.
Pour over the egg mixture, mix quickly and pass through a sieve.
Leave to cool and put in an ice cream maker following the instructions for the device.
Enjoy on its own (or with a chocolate cake).
From July 12, Céline Pham offers in her restaurant Inari in Arles "Temps de Pause" in collaboration with Dammann Frères, in parallel with the Rencontres de la Photographie. " Temps de Pause" is inspired by the traditional Hong Kong brunch , made up of teas and Dim Sum, with savoury and sweet recipes imagined by Céline Pham around teas and infusions from Damman Frères in food & tea pairings.
