GREEN TEA SOUFFLE

GREEN  TEA  SOUFFLE:                    ASIA
INGREDIENTS:           ( serves 4 )

120  g butter
500  ml  milk
40  g  green tea powder
1  vanilla  pod
110  g flour
2  ml  lemon juice
1  drop vanilla essence
5  egg whites
75  g sugar
10  g butter, melted
80  ml mango  puree

For the lime juice granite
40  ml lime juice
40  g sugar
350  ml water

METHOD:

• Combine the butter, milk and tea powder in a saucepan and bring to the boil. Add the vanilla pod. Mix the flour to a paste with the lemon juice.
• Add to the hot milk. Cook, stirring continuously, until thickened. Then take off the heat, remove the vanilla pod and cool the mixture to room temperature.
• Beat the egg whites to soft peaks. Continue beating while adding the sugar and beat to stiff peaks. Grease four small souffle dishes, or one large one, with the melted butter. Coat the inside lightly with sugar.
• Pre-heat the oven to 190C.  Fold the beaten egg whites into the custard with a few quick, light strokes. Transfer the mixture to the prepared souffle dishes, set in a bainmarie and cook for 15-20 minutes.
• Remove from the oven, dust with icing sugar and serve immediately with the mango puree. Serve the lime juice granite in a glass on the side.
• To prepare the lime juice granite, mix all the ingredients in a bowl until the sugar is dissolved. Pour into a shallow pan and place it in the freezer. Use a fork to scrape the ice every half an hour as it freezes. Continue scrapping the ice until it's completely frozen.

TIPS : Souffle is considered a very sophisticated dish, yet souffle recipes are actually quite easy and simple to prepare. Make sure all the equipment you are using is clean and grease free. Greasy spoons, bowls or whisk stop egg whites from rising sufficiently which can make the souffle collapse.