Recipe from Asian Fusion By Winfried Brugger

Green Tea Soufle

This book covers "Fusion Cuisine" or "East/West Cuisine"--cuisine that emphasizes the blending of foods, spices, flavorings and techniques formerly isolated from each other within Asian or European kitchens.

Asian Fusion
By Winfried Brugger
John Wiley & Sons

For the custard base

55 g : butter
200 g : milk
20 g : green tea powder
55 g : cake flour
10 g : rum
1/2 lemon (juice and grated zest)
vanilla (either one pod or essence in quantity to taste)
For the souffle
5 egg whites
120 g : sugar

For garnish

Vanilla ice cream and crystallized orange or fresh mandarin tangerine segments

Equipment

Souffle dishes, either 4-5 small or one large
Combine the butter, milk and tea powder in a saucepan; bring to the boil.(Add a vanilla bean if desired.)

Mix the cake flour to a paste with the rum and lemon juice; add this to the hot milk. Cook, stirring constantly, until thickened. (Season with vanilla essence, if desired. Or if using the vanilla pod, remove it now.) Cool this mixture to room temperature.

Beat the egg white to soft peaks. Continue beating while adding the sugar. Beat to stiff peaks.

Prepare the souffle dish(es) by brushing the bottom and edges with melted butter. Coat lightly with sugar. Preheat the oven to 190 degrees C.
When ready to bake the souffles, fold the beaten egg whites into the custard with a few quick, light strokes.

Transfer the mixture to the prepared souffle dishes. Set the dishes in shallow trays or plates of water, and bake for 15-20 minutes.

Serve immediately, with ice cream and fruit segments.