Jasmine Floating Island

Directions

1. 1
   In a medium saucepan, combine the heavy cream with the vanilla bean and seeds and the tea leaves and bring to a simmer over moderate heat.
2. 2
   In a medium bowl, whisk the granulated sugar with the egg yolks until combined.
3. 3
   Slowly whisk one-third of the warm cream into the egg yolks, then whisk that mixture back into the remaining warm cream in the saucepan.
4. 4
   Cook the sauce over moderate heat, stirring gently with a wooden spoon or heatproof rubber spatula, until thickened, 2 to 3 minutes.
5. 5
   Set a fine strainer over a medium bowl set in an ice water bath.
6. 6
   Strain the sauce into the bowl and let the custard sauce cool, stirring occasionally.
7. 7
   In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar until foamy.
8. 8
   Gradually beat in the superfine sugar at high speed until the whites are glossy and hold soft peaks.
9. 9
   Beat in the vanilla extract.
10. 10
    Fill a large, deep skillet with 1 1/2 inches of water and bring to a simmer.
11. 11
    Using a large spoon, dollop 4 mounds of the meringue into the simmering water and cook over moderate heat until just set on the bottom, about 2 minutes.
12. 12
    Gently flip the meringues and cook for 2 minutes longer; do not let the water boil.
13. 13
    Pour the custard sauce into 4 shallow bowls.
14. 14
    Using a slotted spoon, transfer the meringues to the bowls, garnish with mint leaves and serve right away.