Matcha Soufflè Recipe

Matcha Soufflè Recipe

This light and fluffy Matcha Soufflè Recipe is easy to make and will level up your dessert game like it’s nobody’s business! Now don’t be intimidated by the soufflè, this recipe is easy and you’ve got this! Prepare to score major brownie points…

What you Need

  • 4 ramekins
  • 2 tsp. unsalted butter (soft)
  • 4 tsp. granulated sugar

Matcha custard

  • 150 ml milk
  • 100 ml heavy whipping cream
  • 3 egg yolks
  • 2 tbsp. granulated sugar
  • 2 tbsp. all-purpose flour
  • 1-2 tbsp. culinary matcha powder

For the meringue

  • 3 egg whites
  • 5 tbsp.granulated sugar
  • 2 tbsp. icing sugar

Method

Coat the inside of the ramekins with the soft butter. Put 1 tsp. of sugar into each ramekin and swirl around so that the sugar sticks to the bottom and the sides. Put these in the fridge to cool. The sugar helps the souffle to grip the sides as it rises.

Start the custard. Beat the egg yolks and sugar together in a large bowl until light in color. Sift in the flour and mix for two minutes. It’s important to mix well and to sift all dry ingredients so that your Matcha Soufflè is light and fluffy.

In a small pot, heat the cream until almost boiling. Add 50 ml of the cream to the egg mixture and mix vigorously. Slowly add the rest of the cream, mixing well as you go. Now pour the egg and cream mixture back into the pot and turn down to a low temperature. Whisk the mixture until it gets thick and creamy. You must whisk your custard continuously to avoid lumps.

Remove from the stove and pour custard back into your mixing bowl. Cover and leave to cool to room temperature. Add the culinary matcha powder and mix well.

Heat your oven to 390F (200C).

While your custard cools, start making your meringue. Place the egg whites in a clean bowl and beat on low for 3-4 minute until bubbles form. The bowl must be clean as any oil may prevent your meringues from forming properly. Start adding the granulated sugar one teaspoon at a time on high speed until stiff and glossy.

Whisk a third of the meringue into the custard. Now fold in the rest of the meringue until just mixed and pour into the four ramekins. Gently bump the ramekins on the counter to even out the mixture and run your thumb around the edge to separate the top from the ramekin.

Bake for 12-15 minutes or until slightly brown. The Matcha Soufflè should wobble a bit in the middle. Dust with icing sugar and serve.

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