Green Tea Souffles by Martha

Green Tea Souffle by Martha Stewart


Green Tea Souffle by Martha Stewart

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   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 ), 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.

Matcha tea: Drinking to health and good taste

Green Tea Facial Is Easy from Matcha

Ok, so your friends are all drinking Starbucks Matcha Smoothies and you are wondering what this deep green tea really is.  Not a problem.  In this article I explain the ins and outs of drinking Matcha tea.  Check it out:

Matcha is a type of green tea that is fine and powdery in its finished form. It hails from Japan, and has been used since centuries long ago in Japanese tea ceremonies. This type of tea is sometimes spelled as “maccha”, so be sure not to get confused with the way in which it is spelled. Matcha and Maccha are the same tea.

Matcha not only makes an exquisite tea to drink, but it is also used to add flavor to foods such as mochi, soba noodles, grean tea ice cream, and wagashi. Adding a touch or sprinkle of this fine-tasting tea to such foods can lead to a otherworldy taste adventure! Matcha can be served with traditional Japanese sweets or a variety of other tasty treats that your customer may enjoy.

Nishio and Aichi are the most famous regions of Japan that produce Matcha. These regions are both located on the island of Honshu. Unfortunately, Matcha can be extremely hard to locate outside of Japan. However, some good Internet and business research skills will surely put Matcha within a tea cup’s reach!  I recommend trying:

Many weeks before it is harvested, Matcha tea bushes are covered to prevent them from being exposed to the direct light from the sun. If the bushes are not covered, their growth will slow, and their leaves will become a dark shade of green. This means that more amino acids will be produced in the leaves, and cause the end tea product to be very sweet. After the Matcha tea leaves are harvested, they are laid out flat and given an opportunity to dry. Once they dry, some leaves crumble. The leaves that crumble are known as tencha. Only these tencha leaves are then are ground into a powdery, talc-like substance known as Matcha.

Matcha contains a high level of Catechins. If you are not already familiar with the term, Catechins are bioflavonoids, polyphenols, and powerful anti-oxidants that many scientists belive can fight off tumors and enhance the function of the human immune system. Matcha contains no calories, fat, or carbohydrates. It is pure and strong source of vitamins and mineral nutrients that help with a body’s growth and digestion. Many researchers also concur that drinking Matcha tea slows down the aging process and helps people live longer.

The benefits of Matcha and other green teas have become so popular today in North America, that these tea powders are actually being added to cereals, energy bars, candy, desserts, and chocolates that are eaten every day by millions of people. Matcha is also being widely used in a variety of drinks other than tea. It is used all over the world in tasty drinks such as lattes, milkshakes, smoothies… and even alcholic beverages! If you  want to combine health with fun, high quality, and good tatse, Matcha may be just what they are looking for.

Here are a recipe video to get you started:

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Tea Party Girl Asks: Do you have a matcha recipe to share? If so please post it.