Recipe: Jasmine Tea Sorbet
There's no better antidote to a humidity-cloaked day than this elegant and mellow sorbet from Ty Bellingham of New York's Kittichai. The icy treat gets its breezy, floral character from jasmine and Earl Grey tea leaves, while coconut milk adds a refreshing sweetness. Get the recipe here.
Looking for more ways to cool down? We've got more frozen dessert recipes here.
On the Menu: Tour of Thailand
Years of immersion in Thai cuisine, including extensive training under famed chef David Thompson of Sailors Thai in Sydney, Australia, made Ty Bellingham a natural fit to helm the kitchen at Kittichai in Soho’s swanky Sixty Thompson hotel. For tonight's Beard House dinner, Bellingham has designed an elegant menu that reflects Thailand’s diverse regional cuisines and traditions. Click here to make a reservation!
Hors d’Oeuvre
Crab with Caramelized Palm Sugar Dressing on Shiso Leaves
Salted Organic Chicken and Lychees on Crisp Wafers
Oysters with Crispy Shallots and Green Chile–Galangal Dressing
Pairing: Champagne Huré Frères Brut Réserve NV
Dinner
Lobster in Egg Nests with Shredded Coconut
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