Greenteatruffles Recipes

GREEN TEA SOUFFLE

Steps:

• Gather all the ingredients. Preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). You will need 4 4 oz (1/2 cup) ramekins.
• For the ramekins: Brush the ramekins with butter, using upward strokes. Put 1 tsp sugar in each ramekin and rotate the ramekin to dust the insides with sugar. Remove excess sugar from the ramekin and chill in the refrigerator to set (This gives the souffle something to grip on to as the batter climbs up the sides of the ramekins during baking.).
• For the custard: In a large bowl, beat the egg yolks and sugar together.
• Sift the flour into the egg mixture and mix well.
• Heat the milk and heavy cream in a small saucepan until almost boiling.
• Add a splash of hot milk mixture into the egg mixture and whisk well until the mixture is smooth.
• Then gradually whisk in the rest of the milk mixture.
• Pour the mixture back into the saucepan. Whisk the mixture ALL TIMES over a medium-low heat for 3-4 minutes until thickened and smooth. KEEP WHISKING during this process otherwise your custard will overcook and become clumpy.
• When the custard has thickened, immediately transfer to a bowl (otherwise remaining heat from the saucepan will "overcook" the mixture). Cover with plastic wrap and cool to room temperature for about 30 minutes (or you can put it in the fridge to make this process faster).
• Once the custard has cool down, sift matcha green tea powder into the custard.
• For the meringue: Whisk the egg whites in a clean bowl till bubbles start to form (Kitchen Aid mixer Level 3 for 2 minutes).
• Start adding sugar gradually a spoonful at a time. Once you add all the sugar, increase the speed to Level 8 and whisk to make a firm, glossy meringue, about 3-4 minutes.
• Whisk ⅓ of the meringue into the custard and mix until homogenous.
• Very carefully fold in the rest of the meringue using a rubber spatula. Do not over mix.
• Divide the souffle mix into 4 ramekins. Tap them on the work surface to level the mixture and run the thumb around the edge.
• Place the ramekins on a baking tray and bake for 12-15 minutes until well risen and slightly golden on top. The souffle should wobble gently in the middle when it's ready.
• Dust with powder sugar and place on a plate. Serve immediately.

MATCHA GREEN TEA TRUFFLES

Steps:

• Gather the ingredients.
• Sift the matcha, using a fine wire mesh sifter, into a small bowl and set aside for now.
• Pour the cream into a small saucepan, and place the pan over medium heat.
• While the cream warms up, pour the chopped white chocolate into a medium microwave-safe bowl and microwave for 45 seconds, until the chocolate starts to melt.
• Heat the cream until it is at a simmer-bubbles should just start appearing on the sides of the pan, but do not bring the cream to a boil.
• Once at a simmer, remove the pan from the heat, add the sifted matcha powder, and whisk well until the matcha dissolves.
• Pour the hot cream over the white chocolate , and whisk well until the chocolate melts and your mixture is smooth and shiny.
• Add the room temperature butter and a pinch of salt, and whisk until they are completely incorporated.
• Press a layer of cling wrap on top of the ganache and refrigerate it until it is firm enough to roll, about 2 hours.
• To roll the truffles, use a small candy scoop or spoon to form 1-inch balls of ganache.
• Dust your hands lightly with confectioners' sugar and roll the truffle between your palms to get it round.
• Place the truffle on a baking sheet lined with parchment or waxed paper, and continue until you have rolled all the truffles into balls. If the truffles have gotten soft, return them to the refrigerator for 10 to 15 minutes so they can firm up again.
• Melt the white candy coating in a bowl in the microwave, stirring after every 30 seconds to prevent overheating.
• Using dipping tools or a fork, dip a truffle in the white coating until it's submerged, then remove it from the coating and let the excess drip back into the bowl.
• Place it back on the baking sheet, and while the coating is still wet, sift a little matcha over the top so it has a light dusting of powder. Repeat with the remaining truffles.

GREEN TEA FRAPPES

Steps:

• Place tea bags in a small bowl; add boiling water. Let stand for 15 minutes or until lukewarm. , Discard tea bags. Pour tea into a blender; add the remaining ingredients. Cover and process for 30-45 seconds or until smooth. Pour into chilled glasses; serve immediately.

GREEN TEA LATTE

Steps:

• In a small saucepan, combine the soy milk, water, green tea powder and sugar. Warm over medium heat while whisking until hot and foamy. Pour into mugs and enjoy.

MATCHA TRUFFLES

Steps:

• In a saucepan, warm the heavy cream and butter on low heat, only to melt the butter.
• Slowly add the warm cream mixture to the matcha and whisk or stir until there aren't any lumps. Set aside.
• Rough chop the white chocolate. Melt, either by placing in double boiler with hot water that has been brought to a boil & turned off, or on extremely gentle direct heat in a covered saucepan. If you use direct heat, do not wait until fully melted. Remove when partially melted & stir until fully melted. Return to heat only if absolutely necessary.
• Once the chocolate has melted completely, pour in the matcha cream and mix well.
• If the chocolate starts to separate or look grainy add in a tablespoon of hot water and the chocolate mixture/ganache will come back together. Add another tablespoon if needed.
• If you want square truffles, spoon the ganache into a silicone ice-cube tray. To get a smooth and even surface, scrape off the top of the mold. Put the molds into the fridge for about 4-5 hours to solidify the ganache and then carefully pop the cubes out of the molds.
• If you want round truffles, refrigerate the ganache for at least ½ hour. Remove and with two spoons, scoop 1-in balls of the ganache onto a baking sheet. With your hands, roll the balls into smooth, uniform shapes.
• Now, you get creative. If you wish to coat in chocolate, do so. If you like simplicity & the stark taste of matcha, sift some matcha on a plate and coat each truffle. You can mix the matcha with some confectioner's sugar if you wish. Decorate further as you choose (for instance, sprinkle with crushed raspberry powder).
• Keep the truffles refrigerated.

GREEN-TEA TRUFFLES

Steps:

• 1 In a double boiler, partially melt the white chocolate over simmering water until it's semiliquid but still lumpy. Place the cream, tea bags, and salt in a heat-proof measuring cup and microwave for 1 minute. (Alternatively, heat these ingredients in a small saucepan just until they simmer, then cool for 1 minute.) Remove the tea bags. In a medium bowl, stir together the cream mixture and the melted chocolate. Add the vanilla. Keep stirring until the mixture smooths into a well-blended ganache.
• 2 Cool the ganache in the refrigerator for at least 30 minutes.
• 3 With two spoons, scoop 1-in/2.5-cm balls of the ganache onto a baking sheet. Roll the balls with your hands into smooth, uniform shapes. Chill if necessary.
• 4 Sift the matcha and powdered sugar together in a small bowl. Mix in the cereal. Dip each ganache ball into the matcha mixture and shake off the excess. Serve at room temperature.