Green Tea Iced Souffle With Sake-Marinated Dried Cherries
Serves: 2
Mckayla Luettgen
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
47
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Green Tea (loose)3 cups
Heavy Cream3 tbsps
Pure Vanilla Extract1 cup
Sugar1 cup
Sake60 g
Dried Cherry1 cup
WaterDirections:
1
In a medium non-reactive saucepan, combine the cream, green tea, and vanilla extract
2
Halve the vanilla beans and scrape the seeds into the cream
3
Add the scraped beans to the mixture and bring just to a boil over high heat
4
Immediately reduce the heat to low and simmer, uncovered, until the mixture has reduced by 1/4, about 30 minutes
5
Remove from the heat and cool, then refrigerate, covered, for at least 6 hours and preferably overnight
6
Chill a medium bowl
7
Strain the cream-tea mixture into the chilled bowl, and beat until stiff peaks form
8
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
9
Transfer to a mixer bowl and beat at high speed until lightened and pale in color, about 10 minutes
10
Fold in the whipped cream
11
Prepare a parchment paper collar to wrap around the outside of each ramekin
12
Generously pour the mixture into the ramekins and freeze until firm, at least 8 hours, and preferably overnight
13
Remove the parchment paper from the outside of each ramekin, surround each souffle with a marinated cherry, and serve
14
In a small saucepan, combine the sake, sugar, cherries, and water and bring to a boil over medium heat
15
Remove from the heat, cool to room temperature, and chill, about 30 minutes