|Green Tea Iced Souffle With Sake-Marinated Dried Cherries|
Copyright, 2000, Ming Tsai, All Rights Reserved
1 cup loose green tea
3 cups heavy cream
3 tablespoons pure vanilla extract
4 vanilla beans, preferably Tahitian
12 egg yolks plus 6 eggs
1 3/4 cups confectionersí sugar
8 (4-ounce) ramekins, for the soufflis
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
confectionersí 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
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
Remove the parchment paper from the outside of each ramekin, surround each
souffli with a marinated cherry, and serve.
Beverage suggestion: Chinese Tea
1/2 cup sake
1/2 cup sugar
2 ounces dried cherries
1/4 cup water
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.
Yield: 8 servings
Prep Time: 14 hours 30 minutes
Cook Time: 40 minutes