Japanese Matcha Soufflé

Ingredients

While the French soufflé is traditionally made with cheese or chocolate, this Japanese adaptation incorporates matcha, a finely ground green tea powder. The use of matcha adds a distinct flavor and vibrant green color to the soufflé, giving it a unique Japanese twist. Additionally, the Japanese version may be served with a drizzle of sweetened matcha sauce or a sprinkle of powdered sugar for an extra touch of elegance. We alse have the original recipe for Soufflé, so you can check it out.

• 4 large eggs 4 large eggs
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) whole milk 1/4 cup (60ml) whole milk
• 1 tablespoon (6g) matcha powder 1 tablespoon (6g) matcha powder
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar 1/4 teaspoon cream of tartar
• Cooking spray, for greasing Cooking spray, for greasing

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 2g
• Carbohydrates (total, sugars): 30g, 24g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease the ramekins with cooking spray and dust them with matcha powder.
2. 2.
   Separate the egg yolks from the whites. In a mixing bowl, whisk the egg yolks with half of the sugar until pale and creamy.
3. 3.
   In a separate bowl, whisk together the milk and matcha powder until well combined.
4. 4.
   Gradually add the matcha mixture to the egg yolks, whisking continuously.
5. 5.
   Sift the flour and salt into the matcha mixture, and gently fold until just combined.
6. 6.
   In a clean mixing bowl, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form.
7. 7.
   Gradually add the remaining sugar to the egg whites, beating until stiff peaks form.
8. 8.
   Gently fold one-third of the egg white mixture into the matcha batter to lighten it. Then, carefully fold in the remaining egg whites until no streaks remain.
9. 9.
   Divide the batter evenly among the prepared ramekins, filling them about three-quarters full.
10. 10.
    Bake for 15-18 minutes, or until the soufflés have risen and are set around the edges but still slightly jiggly in the center.
11. 11.
    Serve immediately, dusted with powdered sugar or drizzled with sweetened matcha sauce.

Treat your ingredients with care...

• Matcha powder — Ensure you use high-quality matcha powder for the best flavor and vibrant green color. Sift the matcha powder before using to remove any lumps and achieve a smooth batter.

Tips & Tricks

• Be gentle when folding the egg whites into the batter to maintain the airiness of the soufflé.
• Serve the soufflés immediately after baking, as they will deflate quickly.
• For an extra touch of elegance, serve the soufflés with a dollop of whipped cream or a scoop of green tea ice cream.

Serving advice

Serve the Matcha Soufflés as a delightful dessert or a special treat during afternoon tea. Pair them with a cup of hot green tea to enhance the matcha flavor.

Presentation advice

Present the Matcha Soufflés in individual ramekins, dusted with powdered sugar and garnished with a sprinkle of matcha powder. The vibrant green color will create an eye-catching display.