Friday, March 12, 2010

Soufflé au thé vert matcha

Recipe adapted from Gordon Ramsay's raspberry soufflé
(Serves 150ml dishes would make 4)

10g Matcha Powder

For the crème pâtissière:
150 ml milk
100ml double cream
20g plain flour
15g cornflour
3 free range large egg yolks
40g caster sugar

1. Pre-heat the oven to 190°C.

2. Brush 6 - 8 deep ramekins with a generous layer of melted butter, using upward strokes.
Dust the insides either with the grated chocolate ( or sugar ) and chill to set.

3. For the crème patissière base, heat the milk and cream in a heavy-based saucepan until almost boiling. Sift the flour and cornflour together. Beat the egg yolks and sugar together in a large bowl, then mix in the flour. 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 egg whites in a clean bowl to firm peaks, 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.


bossacafez said...

hi there! i'm a big fan of macha, saw your picture from flickr and can't help but click on this link to see the recipe.

i was just wondering if there's any error somewhere. it says 100g of macha powder, which is really quite alot for four souffles. the macha powder i use is in 40g cans and it cost me about US$5. 100g would mean i hv to use more than 2 cans! i hope you meant 10g, and not 100!

La Petite Vancouver said...

bossacafez: Hi there. Yes I made a mistake there. I've corrected it to 10g =)

Divina Pe said...

Fabulous souffle. Your photography is fantastic.

La Petite Vancouver said...

Divina Pe: Thank You! =)

Jenny said...

Wow... the sounds and looks delicious, well attempt this in the coming week, and maybe I will post the result on my blog... thanks for sharing this recipe :)

Jean said...

hey there! ur souffle looks absolutely yummy! was wondering how much egg whites do i need?

thanks so much :)

La Petite Vancouver said...

Jean : Thank you! You need 2 large egg whites =)

twizzy said...

it looks like...fantastic! and very delicious! thank you! :)

La Petite Vancouver said...

twizzy : Thank you! =)

elaine said...

hi there,

i stumbled across your site through tastespotting, and i'm amazed at your work!

as a fellow foodie and food photographer amateur myself, i really admire your creations.

i'm definitely going to try out the matcha souffle. it takes skill to make a souffle right!

keep up the good work!

La Petite Vancouver said...

Elaine: Thank you!


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