If you are looking for a clever idea then look no farther than Martha Stewart. This unique recipe would be perfect at an end of the summer soiree. It was featured on the Martha Stewart website. Martha has wonderful ideas so be sure to check her site on a regular basis at www.MarthaStewart.com I always search under the word tea and find a variety of recipes, favors, crafts and table settings.
This is her recipe for a green tea souffle. A soufflé (French: [su.fle]) is a light baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up”—an apt description of what happens to this combination of custard and egg whites
Now your goal is not for your green tea souffle to “blow up!” but you do want it to great a nice peak over the container that it is served in. Martha’s recipe for a green tea souffle uses a cold version rather than a baked cake to great the “puff” souffles are famous for.
Try it out and share your experience. Better yet, send us a photo of your tea event!
Green Tea Souffles:
Here’s what you need:
1/3 cup boiling water
1 tablespoon powdered green tea (from www.TeaSouce.com ), plus more for dusting
1/2 cup sugar
5 large egg yolks
1 1/4 cups cold heavy cream
1 tablespoon creme de menthe
1.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.
2.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.
3.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.