Matcha Souffle Recipe ( 抹茶スフレ )

Photo: zyork_

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TRADITIONAL JAPANESE RECIPE: Creating a Green Tea Souffle has been a cherished goal among baking enthusiasts for as long as they can remember. This delectable dessert is not commonly found on the menus of local cafes and restaurants outside of Japan. As a result, the only way to savor the incredible warm, fluffy texture of Souffle flavored with the unique, bitter matcha flavor is by preparing it yourself.

If you've ever attempted to make a Souffle at home, you know it's no easy feat (unless you're a seasoned pâtissier). Regardless of how many times you prepare this dessert, each Souffle comes out differently with every attempt. Achieving a perfect Souffle is a difficult task, and requires a great deal of practice and patience.

Souffle has an intriguing history that spans centuries, having been a staple in French cuisine since the 18th century. It's a dish that has fascinated both foodies and bakers for generations, and remains a sought-after delicacy to this day.

Give this Green Tea Souffle recipe a try and indulge in its flavors. If you attempt it, don't forget to share your photo on social media platforms like Instagram, Facebook, or Twitter with the hashtag #UncutRecipes.

 

 

 

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Skill Level:	Time: 90 Minutes
Price:	Serves: 4 People

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Start by preparing the ramekins. Brush each ramekin with Butter and coat the insides with Sugar. Using the 20g / 0.70oz / 4 teaspoons portion of Sugar, coat each ramekins. Place the sugar inside the ramekins, tilt the ramekins 45 degrees, and rotate them to perfectly dust the insides. Remove excess Sugar from the ramekin and chill in the refrigerator to set.

02 - Separate the Egg Yolks from the Egg Whites and set them aside.



03 - Beat the Egg Yolks and Sugar together in a large bowl. Set aside.

04 - Sift the Flour into the Egg mixture and stir until smooth. Set aside.



05 - Heat the milk and heavy cream in a small saucepan until just before boiling.

06 - Pour a small amount of the hot milk mixture into the Egg mixture, and whisk it until the mixture is smooth... then gradually add the rest of the Milk mixture while continuously whisking.



07 - Now you have one bowl with the Batter and an empty saucepan. Transfer the Batter back into the saucepan, and whisk it over medium-low heat for 5 minutes, or until it becomes thick and smooth.

08 - After it thickens, transfer the mixture into a new bowl, cover it with plastic wrap, and let it cool to room temperature. Alternatively, you can chill it in the refrigerator to speed up the process.

09 - Sift the matcha powder into the room-temperature Batter and stir until it is well combined. Set aside.



10 - Using an electric mixer, whisk the Egg Whites in a clean bowl until managing to make a firm and glossy Meringue.

11 - Gradually add the sugar to the egg whites, one spoonful at a time, while continuing to whisk until the mixture becomes firm and glossy. This step should take about 5 minutes.

12 - Preheat the oven to 200C / 390F (or reduce by 15C / 25F for a convection oven).

13 - Whisk one third of the Meringue into the room-temperature Batter until homogenous.

14 - Carefully fold in the rest of the Meringue using a rubber spatula, being careful not to over mix.



15 - Divide the Mixture into the prepared ramekins, tapping them on the work surface to level the mixture. Run a thumb around the inner edge of each ramekin to create a little indentation in the Mixture.

16 - Arrange the ramekins on a baking tray, and bake them for 12-15 minutes, or until they rise and turn slightly golden on top. The Souffle should jiggle slightly in the center when done.

17 - Sprinkle Powdered Sugar over the Souffle and serve it immediately.

Notes:

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- STEP 01: Coating the inside of the ramekins helps the Souffle better cling to the sides as it rises during baking.

- STEP 08: Be sure to CONTINUOUSLY WHISK during this process to prevent the Custard from overcooking and turning lumpy.

- STEP 09: Make sure to transfer the Batter out of the saucepan promptly to prevent overcooking. Leaving it in the saucepan can cause the batter to overcook and become lumpy.

NUTRITIONAL VALUE:

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Per Serving:

Calories	290kcal
Total Fat	14g
Saturated Fat	8g
Polyunsaturated Fat	1g
Monounsaturated Fat	5g
Trans Fat	1g
Cholesterol	174mg
Sodium	67mg
Potassium	121mg
Total Carbohydrate	28g
Fiber	1g
Sugars	25g
Protein	8g

Vitamin A	691 IU
Vitamin B-12	-
Vitamin B-6	-
Vitamin C	1mg
Vitamin D	-
Vitamin E	-
Calcium	72mg
Caffeine	-
Catechins	-
L-Theanine	-
Iron	1mg

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Written by: Uncut Recipes

Disclaimer

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