Lychee Foam
Blend all the ingredients and strain.
Pour the mixture into a gas-charged siphon.
Peach and Lychee Pastry Cream
Mix the cornstarch and sugar together in a dry bowl. Add the fruit pulp and gradually dissolve the solids.
Bring to a boil, stirring constantly to prevent it from sticking to the bottom.
Remove from the heat, add the cubes of cold butter, and blend with a hand blender.
Chill in the refrigerator until ready to use, then transfer to a piping bag.
Jasmine Milk
Heat the milk to 90 °C and remove it from the heat.
Add the tea and let it steep, covered, for 3 minutes.
Strain and press gently.
Jasmine Tea Ice Cream
Mix the stabilizer with the sucrose and set aside.
In a separate bowl, combine the jasmine milk with the remaining sugars, salt, and skim milk powder. Heat the mixture to 40 °C, stirring constantly.
Slowly sprinkle in the stabilizer mixed with sucrose and dissolve thoroughly.
Heat the mixture to 82 °C and remove from the heat. Add the cold cream and emulsify with a hand blender.
Let it rest in the refrigerator for 4 to 6 hours, then proceed to cream it.
