Matcha Soufflé
A light, airy hot matcha soufflé served fresh from the oven with premium Uji matcha. Often paired with matcha ice cream or red bean paste. Elegant and dramatic.
10 ingredients
8 steps
Ingredients
- 1Premium Uji matcha powder (2 tbsp)
- 2Egg whites (4 large)
- 3Egg yolks (2)
- 4Caster sugar (80g)
- 5Butter (30g)
- 6Plain flour (20g)
- 7Whole milk (120ml)
- 8Pinch of salt
- 9Icing sugar for dusting
- 10Matcha ice cream or red bean paste to serve
Instructions
- 1Preheat oven to 190°C. Butter and sugar four ramekins.
- 2Make a thick béchamel: melt butter, add flour, cook 1 min, whisk in milk, cook until thick.
- 3Remove from heat, whisk in matcha powder and egg yolks. Season with pinch of salt.
- 4Whisk egg whites to soft peaks, gradually add sugar and beat to stiff glossy peaks.
- 5Fold a third of meringue into matcha base, then gently fold in the rest.
- 6Fill ramekins to the top, level off with a palette knife. Run thumb around edge to create a groove.
- 7Bake 12–14 minutes until risen and set on top. Dust with icing sugar immediately.
- 8Serve straight from the oven with matcha ice cream or red bean paste.