From: Executive chef Michael Bloise Wish at The Hotel Miami Beach. Yield: 4 servings. Vietnamese Tea Foam: 1 tsp. Vietnamese jasmine tea ½ cup half-and-half ½ cup heavy cream ½ Tbsp. granulated sugar as needed, salt Pickled Papaya: 1 unripe papaya (green and firm), peeled, seeded, julienned 6 sprigs cilantro 2 scallions, julienned 1 cup rice wine vinegar ½ cup lime juice 2 kaffir lime leaves (can substitute zest of 1 lime or lemon) 2 cups granulated sugar 1 Tbsp. salt ¼ cinnamon stick ...
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