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1
In a medium non-reactive saucepan, combine the cream, green tea, and vanilla extract.
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2
Halve the vanilla beans and scrape the seeds into the cream.
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3
Add the scraped beans to the mixture and bring just to a boil over high heat.
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4
Immediately reduce the heat to low and simmer, uncovered, until the mixture has reduced by 1/4, about 30 minutes.
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5
Remove from the heat and cool, then refrigerate, covered, for at least 6 hours and preferably overnight.
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6
Chill a medium bowl.
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7
Strain the cream-tea mixture into the chilled bowl, and beat until stiff peaks form.
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8
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.
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9
Transfer to a mixer bowl and beat at high speed until lightened and pale in color, about 10 minutes.
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10
Fold in the whipped cream.
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11
Prepare a parchment paper collar to wrap around the outside of each of 8 4-ounce ramekins.
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12
Generously pour the mixture into the ramekins and freeze until firm, at least 8 hours, and preferably overnight.
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13
Meanwhile, in a small saucepan, combine the sake, sugar, cherries, and water and bring to a boil over medium heat.
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14
Remove from the heat, cool to room temperature, and chill, about 30 minutes.
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15
To serve, remove the parchment paper from the outside of each ramekin and surround each souffle with marinated cherries.
