Frozen Green Tea Soufflés Ming Tsai Recipes

FROZEN GREEN TEA SOUFFLES

Steps:

• 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.
• 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.
• 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.

JASMINE TEA SOUFFLES

Steps:

• Heat the oven to 375 degrees. Butter 6 (4 to 5-inch) ramekins and sprinkle lightly with sugar to coat. In a medium nonreactive saucepan, combine the teas, cream, milk, and vanilla beans and heat over low heat. Simmer to flavor, about 20 minutes. Remove from the heat and allow to steep for an hour or so. Strain the mixture, return it to the saucepan, and add the honey. Scald over medium heat. Meanwhile, in a nonreactive bowl, combine the egg yolks, cornstarch, and 1/4 cup of the granulated sugar and mix well. Add a ladleful of the tea mixture to the yolks, stir to temper, and stir the mixture back into the saucepan. Cook, whisking constantly, until the mixture thickens to the consistency of thick custard, 6 to 8 minutes. Transfer to a shallow baking pan, cover the surface of the mixture with plastic film, and refrigerate to cool. The mixture can be held overnight. Place a heavy cookie sheet in the oven. Using a mixer, beat the egg whites at low speed with 1 tablespoon of the sugar until soft peaks form. Add the remaining 3 tablespoons of sugar, increase the speed to high, and whip the egg whites in 2 (3-second) burst. Transfer the cooled tea mixture to a large nonreactive bowl and whisk until smooth. You should have an equal volume of the tea mixture and the egg whites; if not, discard enough of whichever is in excess to make the quantities equal. Add the whites to the tea mixture and, using a spatual, fold until completely blended. Fill the ramekins to the top with the mixture and tap them on a work surface to disperse any air bubbles. Wipe away any mixture that spatters on the sides of the molds. Place the ramekins on the heated sheet and bake until the sides of the souffles, which have risen above the edges of the ramekins, are golden brown, about 12 minutes. After 6 minutes check to make sure that the souffles have not adhered to the sides of the ramekins, which will cause uneven rising; use the tip of a sharp paring knife to free any stuck portions Sprinkle the souffles with the confectioners' sugar and serve. Scoop the ice cream into the souffles at table.

JASMINE TEA SOUFFLE WITH LEMON GRASS ICE CREAM

Steps:

• In a non-reactive saucepan on low heat, mix teas, cream, milk and vanilla beans/pods and bring to a simmer. Simmer for 20 minutes then take off stove and let steep an additional 30 minutes. Strain infused liquid and re-heat with the honey to a simmer. In a stainless steel bowl whisk together the 10 yolks, cornstarch and 1/4 cup of sugar. Temper the yolks by adding only a ladle of hot infused cream to the yolks. Mix well then add tempered mixture back to the saucepan. On medium heat, whisk constantly until it thickens then cook an additional 3 to 5 minutes. A pastry cream texture should be achieved. Transfer base to a baking dish, seal with plastic wrap and place in refrigerator. Base can be made 24 hours in advance.
• Pre-heat a sheet tray in a 375-degree oven. Whisk the egg whites with 1-tablespoon of sugar in an upright mixer equipped with a whip attachment on slow. In about 8 to10 minutes soft peaks will be achieved. Add the rest of the sugar and whip at high speed for two 5 second bursts. In a large stainless bowl, hand whisk the chilled infused cream base until smooth. Using a spatula, gently fold in the egg whites. Work quickly, but do not over mix. The base needs to be one homogenous color. Fill ramekins to the top. Drop each one from a height of 3 inches onto the counter to disperse any unwanted bubbles. Place on heated sheet tray and bake for 12 minutes. After 6 minutes the souffles will start rising. Check the rising souffles to see if any edges are getting caught on the rims of the ramekins; if necessary open the oven door and carefully slice the sticking part with a paring knife (you won't ruin the souffles if you work fast). The souffles will straighten themselves out. When the sides of the souffle are golden brown (the key to a souffle not falling is the crusty, golden brown sides), pull out of the oven and dust the tops with confectioners' sugar. Serve immediately with a scoop of lemon grass ice cream.
• In a non-reactive saucepan, simmer milk with lemon grass and reduce by 1/3 percent. If there's enough time let the lemon grass steep in the milk overnight. Strain out lemon grass and heat with sugar and vanilla bean/pod. Bring to scalding. Hand whisk the yolks in a stainless steel bowl. Temper the yolks by adding only a ladle of hot milk to the yolks. Mix well then add tempered yolks back to the sauce pan. Whisk constantly on medium heat for 2 minutes. Strain and cool in an ice bath. When mixture is cooled add heavy cream. Follow manufacturer's instructions for your particular ice cream maker. Place in freezer before serving.
• PLATING:
• Place souffle on plate. Cut an opening in the top of the souffle and put a scoop of ice cream inside.
• Wine Suggestion: Bonny Doon Muscat de Glaciere

GREEN TEA ICED SOUFFLE WITH SAKE-MARINATED DRIED CHERRIES

Steps:

• 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 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.
• 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 overnight.
• Remove the parchment paper from the outside of each ramekin, surround each souffle with a marinated cherry, and serve.
• 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.

FRUITY LEMON ICE TEA

Steps:

• Bring water to a boil and steep with the two teas. After tea has steeped dark enough, remove bags, and add raspberries. Add and dissolve sugar, to taste. Squeeze in orange, lemon, and lime juice.
• Pass the whole mixture through a fine sieve, pressing on the raspberries to get their juice. Then let the mixture drain through a moistened towel-lined sieve into a deep bowl or pitcher, to remove the cloudy impurities. Chill and serve over ice with orange, lemon, lime slices, for garnish.

K C MING

Steps:

• Cook mince & onion in oil until brown.
• Add rice, curry powder, chicken noodle soup mix, soy sauce and water.
• Add salt & pepper to taste. Stir well.
• Add cabbage to top of pot and simmer 5 minutes.
• Add beans, stir, then simmer further 10 minutes or until rice is cooked.
• Serve with extra soy sauce to taste.