Green Tea Souffle Food

GREEN TEA SOUFFLE

Steps:

• Gather all the ingredients. Preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). You will need 4 4 oz (1/2 cup) ramekins.
• For the ramekins: Brush the ramekins with butter, using upward strokes. Put 1 tsp sugar in each ramekin and rotate the ramekin to dust the insides with sugar. Remove excess sugar from the ramekin and chill in the refrigerator to set (This gives the souffle something to grip on to as the batter climbs up the sides of the ramekins during baking.).
• For the custard: In a large bowl, beat the egg yolks and sugar together.
• Sift the flour into the egg mixture and mix well.
• Heat the milk and heavy cream in a small saucepan until almost boiling.
• Add a splash of hot milk mixture into the egg mixture and whisk well until the mixture is smooth.
• Then gradually whisk in the rest of the milk mixture.
• Pour the mixture back into the saucepan. Whisk the mixture ALL TIMES over a medium-low heat for 3-4 minutes until thickened and smooth. KEEP WHISKING during this process otherwise your custard will overcook and become clumpy.
• When the custard has thickened, immediately transfer to a bowl (otherwise remaining heat from the saucepan will "overcook" the mixture). Cover with plastic wrap and cool to room temperature for about 30 minutes (or you can put it in the fridge to make this process faster).
• Once the custard has cool down, sift matcha green tea powder into the custard.
• For the meringue: Whisk the egg whites in a clean bowl till bubbles start to form (Kitchen Aid mixer Level 3 for 2 minutes).
• Start adding sugar gradually a spoonful at a time. Once you add all the sugar, increase the speed to Level 8 and whisk to make a firm, glossy meringue, about 3-4 minutes.
• Whisk ⅓ of the meringue into the custard and mix until homogenous.
• Very carefully fold in the rest of the meringue using a rubber spatula. Do not over mix.
• Divide the souffle mix into 4 ramekins. Tap them on the work surface to level the mixture and run the thumb around the edge.
• Place the ramekins on a baking tray and bake for 12-15 minutes until well risen and slightly golden on top. The souffle should wobble gently in the middle when it's ready.
• Dust with powder sugar and place on a plate. Serve immediately.

GREEN TEA ICED SOUFFLE WITH SAKE-MARINATED DRIED CHERRIES

Steps:

• In a medium non-reactive saucepan, combine the cream, green tea, and vanilla extract. Halve the vanilla beans and scrape the seeds into the cream. Add the scraped beans to the mixture and bring just to a boil over high heat. Immediately reduce the heat to low and simmer, uncovered, until the mixture has reduced by 1/4, about 30 minutes. Remove from the heat and cool, then refrigerate, covered, for at least 6 hours and preferably overnight.
• Chill a medium bowl. Strain the cream-tea mixture into the chilled bowl, and beat until stiff peaks form.
• In the top of a double boiler over barely shimmering water, combine the confectioners' sugar, egg yolks, and eggs, and cook, whisking constantly, until the mixture forms a ribbon when the whisk is lifted from the pan, 12 to 15 minutes.
• Transfer to a mixer bowl and beat at high speed until lightened and pale in color, about 10 minutes. Fold in the whipped cream. Prepare a parchment paper collar to wrap around the outside of each ramekin. Generously pour the mixture into the ramekins and freeze until firm, at least 8 hours, and preferably overnight.
• Remove the parchment paper from the outside of each ramekin, surround each souffle with a marinated cherry, and serve.
• In a small saucepan, combine the sake, sugar, cherries, and water and bring to a boil over medium heat. Remove from the heat, cool to room temperature, and chill, about 30 minutes.

FROZEN GREEN TEA SOUFFLES

Steps:

• Wrap six 2-ounce ramekins with parchment, extending 1-inch above rim. Secure with tape; set aside. Stir boiling water and tea in a bowl. Refrigerate 30 minutes.
• Put sugar, egg yolks, and tea mixture into the bowl of an electric mixer set over a pan of simmering water. Whisk until lightened and fluffy, about 8 minutes. Attach bowl to mixer fitted with the whisk attachment; beat on medium speed until cool, about 5 minutes. Transfer to a bowl.
• Put cream and creme de menthe into the clean bowl of an electric mixer fitted with the whisk attachment, and beat on medium-high until stiff peaks form. Fold into yolk-tea mixture. Divide among prepared ramekins. Freeze at least 4 hours (up to overnight). Remove parchment. Let stand at room temperature 10 minutes before serving. Serve dusted with tea.