So I challenged the most difficult dessert on earth that many chefs are afraid of (as said by Gordon Ramsay) – soufflé.
After my first attempt on this dessert, I must say it is indeed the most difficult one I have encountered so far. The texture, sweetness, and the technical steps have to be precise in order to make a successful soufflé. I would not say the one I made was a complete success despite the soufflé was well-risen. This is because there are many areas where improvements could be made. For example, I find that my soufflé’s texture could be smoother. Nonetheless, this dessert is definitely worth all the hassles. I am lucky to get it right on my first attempt and would definitely bake a matcha soufflé again when the matcha craving kicks in.
- Unsalted butter at room temperature
- Granulated sugar
- 150 ml milk
- 100 ml heavy whipping cream
- 3 large yolks
- 2 Tbsp granulated sugar
- 2 1/2 Tbsp all-purpose flour
- 2 Tbsp matcha green tea powder
- 3 egg whites
- 4 Tbsp granulated sugar
- 1 Tbsp powdered sugar
- Coat the ramekin with unsalted butter and pour a tablespoon (use more if required) of granulated sugar into the ramekin. Cover the inside of the ramekin with sugar. Set aside.
- For the custard, beat the egg yolks and sugar until well combined.
- Sift flour into egg mixture and mix well.
- Heat milk and heavy cream in a saucepan on high heat for about 3-4 minutes or until they are almost boiling.
- Add the hot liquids into the egg mixture and whisk till well combined.
- Put the custard back into the saucepan and heat it over medium heat. Continuous whisking the custard in the saucepan to get a thick mixture.
- Transfer the thickened custard into a bowl and refrigerate it.
- Add the matcha powder when the custard has cooled down.
- For the meringue, whisk the egg whites for about 2 minutes.
- Add sugar one tablespoon at a time to the egg whites and whisk for 4 minutes. Stiff peaks should form after whisking.
- Add one-third of the meringue into the custard and mix.
- Fold the rest of the meringue into the custard gently.
- Pour mixture into the ramekin. Use your thumb to run a circle inside of the ramekin to enable the soufflé to rise. (Watch how Gordon Ramsay does it: https://www.youtube.com/watch?v=8O_-HD2P9pc at 1:50)
- Place the ramekin on a baking tray and put it into the preheated oven. Bake for 15-17 mins at 390F. Do periodic checks on the soufflé when it is in the oven. Make sure that it is well-risen.
- Dust the soufflé with powdered sugar and serve immediately.
Recipe adopted from: http://www.justonecookbook.com/green-tea-souffle (But I made slight changes to it)