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
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.
Posted by La Petite Vancouver at 11:15 PM