To continue with Kenko Tea’s sequel of holiday-themed recipes, this week we have a matcha dessert recipe well suited for the festive night of Christmas Eve.
It’s the classic, all-time favourite French dessert from the early 18th century… but with a delightful Asian twist. Let’s meet Nikki from @miss_lvr and her luscious Matcha Green Tea Soufflé.
Nikki is a Chinese student who recently graduated with a US degree in apparel and textiles. Now Nikki mostly works from home so she can have a flexible time for her passion - baking!
Although Nikki has never been to any pastry or baking classes, she self-taught from watching different recipe videos and innovating with new flavors. As Nikki’s passion for baking grows, she dreams to one day become an excellent pastry chef.
Visit Nikki on instagram to learn more about her awesome baking goods.
Nikki’s gorgeous vibrant green Matcha Souffle is inspired and adapted from a recipe from the famous Just One Cookbook. Nikki made a little change to make the recipe less sweet, but it still yields a delicious and fluffy souffle that is lightly whipped to perfection.
The colour in the green tea souffle is created from the matcha, and contrasts spectacularly with the white sugar powder on top. The texture is so soft and light that it will immediately melt in your mouth… while simultaneously melting your heart!
Matcha Green Tea Soufflé
Prep time: 45 mins
Bake time: 15 mins
Total time: 1 hour
- Coating ramekins -
This gives the soufflés something to grip onto and makes the mix climb up the sides of the ramekins as the batter rises during the baking.
- ½ tbsp unsalted butter, at room temperature
- 2 tbsp granulated sugar
- Matcha soufflé -
- 150ml milk
- 100ml heavy whipping cream
- 3 large eggs, separated
1 tbsp (11g / 0.4 oz) granulated sugar (for egg yolks)
2 tbsp + 2 tsp (25g / 0.9 oz) all-purpose flour
1-2 tbsp (6 g / 0.2 oz) matcha powder
2 tbsp (22g / 0.8 oz) granulated sugar (for egg whites)
- Preheat the oven to 390F (200C).
- Brush the ramekins with butter on all sides, with upward strokes.
- Coat each ramekin with sugar, rotating to dust evenly.
- Remove the excess sugar, letting them chill in the fridge to set.
- In a large bowl, beat the egg yolks and sugar together.
- Sift the flour into the egg mixture, mixing well.
- In a saucepan, bring the milk and heavy cream almost to a boil.
- Add a splash of hot milk mixture into the egg mix, whisking well until smooth.
- Gradually whisk in the rest of the milk mixture, before pouring everything back into the saucepan.
Whisk constantly over a medium-low heat for 3-4 minutes until thick and smooth. (Keep whisking throughout this process so the custard doesn’t become overcooked and clumpy!)
- Immediately transfer the custard to a bowl so it doesn’t overcook from the heat generated by the saucepan.
Cover with a plastic wrap, and let it cool to room temperature (Refrigerating it can cool it faster).
- Sift the matcha into the cooled custard, and set aside.
In a stand mixer, beat the egg whites till foamy and bubbly (With a Kitchenaid mixer, turn to level 3 for 2 minutes).
- Gradually add all the sugar, a spoonful at a time to make the meringue.
Speed up to level 8 (with a Kitchenaid mixer), whisking for about three to four minutes until stiff peaks form.
- Mix one third of the meringue into the custard until blended.
- Carefully fold in the remaining meringue using a rubber spatula to combine, being careful not to overmix.
- Divide the batter evenly among the ramekins.
- Tap the batter on the work surface so it is level, gently removing the air bubbles.
- Run your thumb around the edge to get a neat top.
- Bake on a baking tray on the bottom rack for 12-15 minutes until well risen and slightly golden on top.
- Dust with powdered sugar or matcha powder, and serve immediately.
When ready, your matcha souffles should wobble gently if shaken. The super soft, light and beautiful souffles will undoubtedly make a great addition to your Christmas dinner table.
Want to get more of our holiday recipes? Simply:
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