GREEN TEA SORBET
In the nineteenth century, tea was a stylish flavoring for desserts -- a custom we incorporated into this refreshing sorbet. Serve it with almond-flavored Chinese Hat Tuiles.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 quarts
Number Of Ingredients 8
Steps:
- Place the water and gelatin in a medium saucepan; let dissolve for 5 minutes. Add sugar and corn syrup, bring to a boil, and cook over medium heat until the sugar is dissolved, about 2 minutes. Add the tea bags, remove pan from heat, and allow bags to steep for 10 to 15 minutes to infuse the flavor.
- Fill a large bowl with ice and water. Remove tea bags; transfer mixture to a bowl set in the ice bath to cool. Add the lemon juice and food coloring, 1 drop at a time, until the desired shade is reached. The color will lighten slightly when frozen.
- Freeze mixture in an ice-cream maker according to the manufacturer's directions until set but not hard. Transfer to a chilled loaf pan, wrap with plastic, and place in the freezer until firm, 4 hours or overnight. Serve garnished with Chinese hat tuiles.
RICE PUDDING WITH GREEN TEA APPLE SORBET AND CHILI PINEAPPLE
Steps:
- In a saucepan, heat the cream to a boil and add the rice, sugar, orange zest, cardamom pods, and vanilla bean. Stir rice mixture until it becomes thick and creamy. Cook for approximately 15 minutes.
- To make the chili pineapple, melt the sugar in a saute pan and caramelize. Add the pineapple slices and cook for approximately 3 minutes. Add the butter and the chili powder and cook an additional minutes. Set aside until ready to use.
- Combine the green tea and sugar in a saucepan and heat the mixture to dissolve the sugar completely in order to make a syrup. Add the apple puree and allow the syrup to cool completely. Add the egg white and process the sorbet in an ice cream machine. Store in freezer until ready to use.
- To make the tuilles, whip together the egg whites, egg, confectioners' sugar, and bread flour until they are blended well and smooth. Fold in the orange and lemon zest and allow the batter to rest overnight in the refrigerator. Spread the batter onto a greased and floured pan into half dollar sizes and bake for a couple of minutes until edges just begin to turn brown. Immediately remove from oven and allow to cool flat.
- To serve, spoon rice pudding on plate and top with chili pineapple slices. Using 2 tuilles, create a sandwich with a sorbet scoop between the tuilles. Place on plate and serve.
GREEN TEA SORBET
Make and share this Green Tea Sorbet recipe from Food.com.
Provided by Miraklegirl
Categories Frozen Desserts
Time 10m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Bring water to boil, add leaves, and remove from heat.
- Steep for 5 minutes.
- Add sugar and stir until dissolved.
- Strain through a fine sieve.
- Chill tea, covered, until cold and freeze in an ice cream maker.
TEA SORBET
Steps:
- Let the mint steep in the brewed tea for 30 minutes. Add the sugar syrup to make it very sweet. Add lemon juice to bring back the tea flavor and to reduce the sweetness. Freeze in an ice cream machine according to manufacturer's instructions.
- In a saucepan, combine sugar and water. Bring to a boil and simmer until sugar is dissolved, but no color is reached. Remove from the heat and let cool.
MANGO-GREEN TEA SORBET
Lighter dessert with Japanese flavors. Better for you than green tea ice cream, if you're watching your figure. Posted for ZWT II '06
Provided by Cynna
Categories Frozen Desserts
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine water and tea leaves in a saucepan. Bring just to a boil, remove from heat and let steep 5 minutes.
- Strain, discarding the leaves. (Do not press leaves to extract liquid, this makes the liquid bitter.)
- Return tea to clean saucepan, add sugar and bring to a boil.
- Boil until sugar dissolves, about 1 minute.
- Remove from heat and cool about 30 minutes.
- Peel mangoes and cut fruit from pit. In a food processor or blender, puree mangoes with lemon juice.
- Add tea and blend until smooth. Pour into a glass 9-inch baking dish and freeze about 3 hours.
- Transfer mango mixture to a food processor.
- Pulse until smooth, 30 to 40 seconds.
- Serve at once or store in the freezer for up to 2 months.
- Soften 10 minutes before serving.
MATCHA SORBET
Walking down Kyoto's beautiful streets with a glass of this in my hand...Drinking this makes me go back in time and remember all the good times I spent in Japan.Whatever I tried to duplicate doesn't taste as good as it did there. Of course,the charm of the place is missing.Reduce the sugar amount if this too sweet for your taste.Remember that it takes a few hours until ready to enjoy.From about.com
Provided by littlemafia
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Combine granulated sugar and green tea powder in a bowl.
- Put 2 cups of water and the sugar mixture in a sauce pan.
- Heat until sugar dissolves.
- Soak the pan in a bowl of cold water to cool the liquid to room temperature. Pour the liquid in a freezer-safe container and put it in a freezer.
- Stir the sorbet every 30 minutes or one hour.
- Freeze until sorbet is alomost frozen.
- Serve into glasses.
Nutrition Facts : Calories 129.1, Sodium 2.4, Carbohydrate 33.3, Sugar 33.3
JASMINE TEA SORBET
Categories Tea Ice Cream Machine Dessert Freeze/Chill Low Fat Quick & Easy Low Sodium Frozen Dessert Summer Gourmet
Yield Makes about 3 cups
Number Of Ingredients 3
Steps:
- In a small saucepan bring water to a boil. Add tea leaves and remove pan from heat. Cover pan and steep tea 5 minutes. Add sugar, stirring until dissolved, and strain tea through a fine sieve into a bowl. Chill tea, covered, until cold and freeze in an ice-cream maker. Sorbet may be made 1 week ahead.
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