I love matcha green tea, its slightly nutty and grassy flavour, and am always looking for new ways to consume it. My latest discovery is matcha latte, I am really hooked on it! At home, I have decided to make matcha soufflé. Soufflés are great wintery desserts. It's easier to make than you think and the bright green colour of matcha will really make this dessert stand out on the dinner table.
You will need 4 ramekins
For coating ramekins
- 7g unsalted butter, at room temperature
- 4 tsp. granulated sugar
- 3 large egg yolks
- 22g granulated sugar
- 25g all-purpose flour
- double cream 200ml
- 2 tsp matcha tea powder
For the egg white mixture
- 3 egg whites
- 40g granulated sugar
Prepare the ramekins
Brush the inside of the ramekins with butter, then add 1 tablespoons of sugar to coat the inside.
Making the matcha mixture
- Beat 3 egg yolks and sugar together, then sift the flour and incorporate it into the egg mixture. Mix well.
- Whip the cream by whisking the double cream until it becomes stiffer.
- Heat up the milk and whipped cream in a small saucepan and remove it from the fire before it boils.
- Add a small amount of the hot milk mixture into the egg mixture and whisk well until the mixture is smooth.
- Then gradually whisk in the rest of the milk mixture.
- Pour the mixture back into the saucepan. Whisk the mixture over a medium heat for a few minutes until it becomes thick and smooth.
- Transfer the mixture into a bowl and cover with cling wrap and put in the fridge to cool down.
- Once the mixture has cooled down, sift the matcha green tea powder and incorporate it into the mixture.
Whisking the egg white
- Whisk the egg whites in a bowl. Make sure there is no water in it. Add 40g of sugar and continue whisking until it reaches semi-firm peaks.
- Carefully fold 1/3 of the egg whites into the matcha base. Fold in another 1/3 then finally fold in the rest of the egg whites.
Heat up your oven (fan oven) to 200 degrees. Fill the prepared ramekins, set well apart on a tray, and bake in the top of the oven for 10-15 minutes. Remove, sprinkle with icing sugar and serve immediately.