Given the background description of some cooking related query, summarize the question into a title

Ex Input:
Imagine you're making someone a tea, but for whatever reason they have to leave soon. How can I cool the tea so that they don't have to choose between leaving it unfinished or burning their mouth? Ideally the method should not only be fast, but also let me reliably reach about the same temperature every time.I've thought of the following:Add additional milk - cools tea, but affects taste.Heat the water less - won't make tea as hot, but might affect how well the tea infuses.Add cool water to boiled water - would cool down a fully-infused tea, but hard to control resulting temperature.Put it in the fridge for 30 seconds or so - would cool tea, but seems like a bad idea.

Ex Output:
How can I cool tea quickly?


Ex Input:
I'm trying my hand at a layered mousse cake with a mirror glaze (I guess this is an entremet?). I've read several places that it is advisable to freeze the cake prior to glazing. My question is then: am I supposed to eat the cake frozen? Seems like it would be hard? Or should I let it thaw in the refrigerator? If so, for how long?

Ex Output:
Question about mirror glazes and freezing


Ex Input:
A few months ago I attempted a soufflé and had mixed success (i.e. failure). I determined that I enjoyed both the taste and the presentation, but I just haven't gained the confidence to try again. I noticed that my soufflé would puff up very nicely, but quickly collapse, losing its structural rigidity and demolishing its parabolic nature. Does anyone know any tips or tricks to re-puff a soufflé, or at least a way to keep it from falling in the first place?

Ex Output:

Collapsing soufflé