I Gottcha Matcha...

As promised, I am posting the first of my contest entries for Mission: Food's tea contest.  I actually ended up getting a bonus recipe out of it so there will be three entries! 

Since I shelled out the big bucks for a tin of high grade Matcha, I decided to put it to good use.  You'll find it all over my three contest recipes (along with another fancy schmancy tea).

This one I am calling Trio of Dessert Sushi with Matcha Egg Cream

There is literally tea all over this dish.  It first appears in the cooking liquid of the sushi rice and obviously again the Matcha Egg Cream.

Believe it or not...the sushi "wraps" are sugared rose petals.  I realize this may look a little advanced for the average home cook but it is deceptively simple. 

You will need:

• 1/2 cup sushi rice, rinsed
• 1/4 cup sugar
• 1 cup full fat coconut milk
• 1/2 cup water
• 1 good quality green tea bag ( I used Bigelow organic Green Tea)

1. Place ingredients in rice cooker or small sauce pan with lid.  Bring to a boil; reduce heat and simmer until rice is tender and liquid is absorbed.  Remove from heat and cool.  Fluff rice with a fork.  This step may be done a day ahead if desired.
2. To make the rice cakes, you may use a rectangular sushi mould or form them by hand and square the sides up with a cake batter scraper.  This amount of rice will make approximately a dozen depending on how large you make them.
3. Cover and set aside while you prepare the rose petal wraps.

You will need:

• 1 or 2 edible (not sprayed) roses
• 1/2 cup sugar
• 1/2 cup water

1. Place water and sugar in a small sauce pan and bring to a boil; stir to dissolve sugar.  Remove from heat.  Working quickly, dip rose petals one at a time into sugar syrup and wrap gently around the bottom and up the sides of rice cakes.  For added sparkle, sprinkle the outsides of the wet petals with sugar and place on platter to dry while you prepare the Matcha Egg Cream.

You will need:

• 3 large egg yolks at room temperature
• 3 tablespoons sugar
• 1 teaspoon Matcha Green Tea Powder (or more to taste)
• 3 tablespoons Sake
• 1/4 cup heavy cream

1. Create a double boiler by placing a bowl over the brim of a saucepan with a couple inches of water in the bottom.  Take care that the bowl does not touch the water.  Place egg yolks, sugar and matcha in the bowl.  Begin whisking over simmering water.  The mixture will become thick and about triple in volume after about 10 minutes of whisking.  Note:  It is vital to the success of the egg cream that you do not stop whisking.  It can curdle very easily.  You may control the temperature by moving the saucepan on and off the heat source if needed.
2. Once egg cream is triple in volume and thickened; whisk in Sake 1 tablespoon at a time.  Continue cooking and whisking about 3-5 minutes more until mixture is very thick.  Immediately scrape egg cream out of hot bowl into another small bowl.  Refrigerate to chill.
3. Beat cold whipping cream until soft peaks form.  Add another 1/2 teaspoon of Matcha and 1 tablespoon of powdered sugar if desired.
4. Fold the beaten cream into the cold egg cream and chill.

To Plate:

1. Slice fruits of choice and arrange artfully on top of rice rolls.  Pipe Matcha Egg Cream into a small serving dish.  Place 2 tablespoons Orange Marmalade in ramekin.  Heat in microwave for 30 seconds.  Use this to paint the tops of the fruit.  Garnish with additional sugared rose petals if desired. 

(c)copyright Jill Anderson

The Homegrown Gourmet