Green Tea Whipped Cream Food

GREEN TEA WHIPPED CREAM

Steps:

• With a mixer, whip cream until soft peaks form.
• Add powdered sugar, Matcha green tea powder and vanilla; beat until cream holds peaks.
• Spread over the top of your favorite desserts and sweet beverages.

JAPANESE GREEN TEA PETITS FOURS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Grease an 11x7 inch pan and line the bottom with parchment paper, and grease and flour the paper.
• Sift together the flour, cornstarch and 1 tablespoon green tea; set aside.
• In a large bowl, beat eggs, yolks and 6 tablespoons sugar until tripled in volume, about 5 minutes; fold flour mixture into whipped eggs.
• In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy; add 2 tablespoons sugar, continuing to beat until stiff peaks form.
• Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain; spread batter into prepared pan.
• Bake in the preheated oven for 20 to 30 minutes, or until center of cake springs back when lightly tapped.
• Sprinkle with confectioners' sugar, then invert onto a flat surface and let cool.
• For Green Tea Whipped Cream: In a medium bowl, whisk the heavy cream with 4 teaspoons superfine sugar and 2 teaspoons green tea until stiff peaks form.
• For Decorative Green Tea Marzipan: Knead the almond paste with 1 teaspoon green tea; roll out between 2 sheets of plastic wrap, or lightly dust with confectioners' sugar while rolling.
• To Assemble: When cool, remove parchment paper from bottom of cake; cut cake horizontally down the middle to make two layers; spread the bottom layer with 1/2 of the whipped cream, then cover with the top layer of cake and spread top with remaining whipped cream; cut assembled cake into 12 pieces using a knife or decorative cutters; roll out the marzipan and cut into 12 pieces to match the shapes of the cakes; place the decorative marzipan pieces on top of cakes.

JAPANESE GREEN TEA PETITS FOURS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease an 11x7 inch pan. Line bottom with parchment paper and grease and flour paper. Sift together the flour, cornstarch and 1 tablespoon green tea. Set aside.
• In a large bowl, beat eggs, yolks and 6 tablespoons sugar until tripled in volume, about 5 minutes. Fold flour mixture into whipped eggs. In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Add 2 tablespoons sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread batter into prepared pan.
• Bake in the preheated oven for 8 to 10 minutes, or until center of cake springs back when lightly tapped. Sprinkle with confectioners' sugar, then invert onto a flat surface. Let cool.
• To make the Green Tea Whipped Cream: In a medium bowl, whisk the heavy cream with the 4 teaspoons superfine sugar and 2 teaspoons green tea until stiff peaks form.
• To make the Decorative Green Tea Marzipan: Knead the almond paste with 1 teaspoon green tea. Roll out between 2 sheets of plastic wrap, or lightly dust with confectioners' sugar while rolling.
• When cool, remove parchment paper from bottom of cake. Cut cake horizontally down the middle to make two layers. Spread bottom layer with 1/2 of the whipped cream, then cover with top layer of cake and spread top with remaining whipped cream. Cut assembled cake into 12 pieces using a knife or decorative cutters. Roll out the marzipan and cut into 12 pieces to match the shapes of the cakes. Place the decorative marzipan pieces on top of cakes.

GREEN TEA ICE CREAM

Steps:

• In a medium bowl, mix matcha powder and hot water and set aside.
• In a saucepan, mix together egg yolks and sugar. Then gradually pour in milk, mixing well. Place saucepan over low heat and stir mixture until it thickens. Remove thickened mixture from the heat and let cool.
• Transfer cooled egg mixture to a large bowl, and add matcha mixture. Mix well. Gently stir in whipped double cream.
• Pour this ice cream batter into an ice cream maker and churn for 20 minutes. Place in a plastic container and freeze for at least 2 hours. Remove mixture from freezer, stir well, and re-freeze for another 2 hours.
• Remove again from freezer to stir thoroughly, and then replace the ice cream to freeze for a final 8 hours, or overnight ( until completely set). The multiple freezing help create a creamier texture.
• Once ice cream is set, add 2-3 scoops to a serving bowl and drizzle with fudge sauce. Decorate with cherries and wafer biscuits to serve.