Who doesn't love an exquisitely light and fluffy souffle? so with addition of the unmistakable deep earthy flavour of matcha you are surely on to a dinner party winner. Check out this recipe from thetummytrain.com
For coating ramekins
½ Tablespoon unsalted butter, at room temperature
3 to 4 teaspoons granulated sugar
For the souffle
150 ml milk
100 ml heavy cream
3 large eggs, separated
2 Tablespoons + 4 Tablespoons granulated sugar, divided use
2 Tablespoons + 2 teaspoons all-purpose flour
1 to 2 Tablespoons matcha green tea powder
Icing sugar, for dusting
- In a saucepan over medium heat, mix together milk and heavy cream until almost boiling.
- Meanwhile, in a large bowl, beat together the egg yolks and 2 Tablespoons sugar. Sift the flour into the egg mixture and mix well.
- Once the milk and cream mixture is warm enough, slowly drizzle it into the egg yolk mixture, whisking constantly to avoid scrambling the eggs. Whisk in the rest of the milk until the mixture is smooth. Prepare a clean bowl and set it beside your stove before proceeding with the next step.
- Pour the egg yolk-and-cream mixture back into the saucepan and heat over medium-low. Whisk the mixture at all times while it is on the stovetop, about 3 to 4 minutes, until thickened and smooth. DO NOT stop whisking or else your custard may overcook and turn clumpy.
- Once the mixture has thickened, immediately transfer to your prepared bowl before the remaining heat from the saucepan continues to cook the custard. Press plastic wrap on the surface of the custard to avoid skin from forming and refrigerate for 30 minutes to cool.
- Preheat the oven to 390°F (200°C). Brush the ramekins generously with butter, then scoop some sugar into each. Rotate the ramekins to make sure the entire surface is dusted with sugar so the souffle doesn't stick. Tap out the excess sugar and chill in refrigerator to set.
- Once the custard has cooled sufficiently, sift in the matcha green tea powder into the custard. Whisk until fully incorporated.
- In a clean bowl, whisk the egg whites at medium speed using a hand or stand mixer until frothy. Gradually add the 4 Tablespoons sugar into the frothy egg whites. Increase the speed to high and whisk until stiff and glossy. (You'll know it's stiff if the meringue doesn't budge even when you flip the bowl.)
- Scoop a third of the meringue into the custard and whisk until homogenous. Switching to a spatula, carefully fold in the rest of the meringue just until you no longer see any streaks of white. Do not deflate the mixture.
- Divide the mixture among prepared ramekins, nearly all the way to the top. Tap on the work surface to level the mixture and run your thumb around the rim. This helps the souffle to rise up evenly.
- Place the ramekins on a baking tray and bake for about 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 serve immediately.
thetummytrain.com also has a great step-by-step pictoral guide to this recipe... enjoy!