the coffee cat: Matcha (Green Tea) Soufflé

It is this dish that made me realize the importance of a good matcha powder.

Before this recipe, I've made my matcha-infused baked goods with random brands I found on internet - not authentic for sure, but I bought it because it was cheap.

As obvious as it sounds , but please don't be cheap when it comes to stuff like this!

The powder I've used for this one is a $5.99 (50g) pack I bought from a Japanese supermarket in San Francisco during Christmas. The powder is from a family tea garden in the Kagoshima area, and the flavour can be tasted with just a little bit in amounts. (Back when I used the cheap matcha powders I use to think that lots of powder is needed for flavouring!)

Now enough blabbing....

Green Tea Soufflé

(Serves 6 ramekins)

Adapted from Gordon Ramsay's Raspberry Soufflé

Ingredients:

10g Matcha Powder (preferably authentic Japanese/fresh ones)

3 egg whites

50 g sugar

For the crème pâtissière:

150 ml milk

100ml double cream

20g all-purpose flour

15g cornflour

3 free range large egg yolks

40g caster sugar

Methods:

1. Pre-heat the oven to 375F.

2. Brush 4-6 ramekins (depending on the sizes of the ramekins) with a generous layer of melted butter, using upward strokes.

Dust the insides either with granulated sugar and chill in fridge to set.

3. Sift the flour and corn flour together. Beat the egg yolks and sugar together in a large bowl, then mix in the flour/corn flour mixture.

For the crème patissière base, heat the milk and cream in a heavy-based saucepan until almost boiling (until bubbles begin to form an edge around the pan).

Add a splash of the hot creamy milk and whisk well until the mixture is smooth, then gradually whisk in the rest of the milk. Pour back into the pan and whisk over a medium-low heat for 3-5 minutes until thickened and smooth. Transfer to a bowl, cover and cool to room temperature, stirring occasionally to prevent a skin forming.

4. Once the crème patissière cool down, mix the matcha powder into the crème patissière.

5. Whisk the 2 egg whites in a clean bowl to firm peaks, and then gradually whisk in the 50g caster sugar a spoonful at a time to make a firm, glossy meringue. Whisk a third of the meringue into the crème patissière base, then very carefully fold in the rest, using a large metal spoon or spatula.

6. Divide the soufflé mix among the prepared dishes and tap them on the work surface to level the mixture. Smooth the tops with a palette knife, then run the knife around the edge (this helps the soufflé to rise evenly). Sit the ramekins on a wide baking tray and bake for 10-12 minutes until well risen and lightly golden on top. The soufflés should wobble gently in the middle when ready, dust with icing sugar and serve at once.