Making Green Tea souffle has been on my baking bucket list as long as I remember. Unless you are in Japan, this unique dessert that doesn’t normally appear on the dessert menu in your local cafes and restaurants. Only way to taste the incredible warm fluffy texture of souffle accented with the unique bitter matcha flavor is to make your own.
Today, unlike my usual posts, I want to talk about the little struggles I had with this recipe.
Now if you have attempted to make souffle at home AND tried take good pictures of it while the souffle is risen up, you know this is not easy to do (unless you’re an experienced pâtissier). No matter how many times I make this souffle, each souffle at every testing comes differently. The shot of PERFECT souffle? It’s nearly impossible for this novice baker. After my experience with the Chocolate Souffle, I tried taking pictures of the souffle in the kitchen for the first ones I baked, right out of the oven. This shot was taken after a midnight baking session with my new indoor lights.
I struggled to capture that moment. The moment when the souffle reached the highest peak. While the green tea souffle was in the oven, I prepared styling, composition, camera setting… and I thought I was ready. However, when the food get placed into location for the camera, there was always something I need to adjust. And every second that goes by, the souffle starts to slowly deflate. This dessert has a mind of its own and doesn’t wait for me.
Next time I baked during the day time and tried with natural light. I had to run to “the studio” in my living room where I get good natural light. Ran as fast as I could, with the souffle in my hand. Hurry, hurry, click, click, click… And here’s the result I ended up with.
Deflated a little bit. But honestly, this is the best I could do with my current baking & photography skills.
We tested the recipe several times and made several more rounds of souffles in order to shoot for video and photography. Although we love this green tea souffle very much, if Mr. JOC and I had to eat every single one we would have some serious calories to burn off (Didn’t I tell you I work out 5 days a week? Now you know why!). We fed our friends and relative through the recipe development process and the feedback was really awesome. They all loved it! By the way, if you really love matcha flavor, use 2 Tbsp. of match as the recipe calls for; otherwise you can decrease to 1 Tbsp.
Lastly, I have one important thing to say about this recipe. Use a kitchen scale (highly recommend for perfect result) and follow the recipe as precisely as you could before adapting. For all the recipes on Just One Cookbook, I test many many times until they come out right. This is a simple recipe, yet I’d say it’s not so easy to make it right.
Now here’s the video on How To Make Green Tea souffle, and we’ve included some outtakes at the end. I highly recommend to take a look at the video before you start following the written recipe below.
If you cannot find matcha green tea in your area, you can get them from my favorite online spice store Season with Spice. They sell excellent quality matcha powder for culinary purpose. Use the promotional code below to order.
To quickly update, I donated to International Rescue Committee for April. As I promised, each month 20% of proceeds from selling my eBook will go to charity. Thank you for those who purchased the eCookbook.
Thank you so much for reading, and till next time!
- For coating ramekins
- ½ Tbsp. (7 g) unsalted butter, at room temperature
- 4 tsp. granulated sugar
- For the custard
- 150 ml milk
- 100 ml heavy whipping cream (double cream)
- 3 large yolks
- 22 g (2 Tbsp./ 0.8 oz) granulated sugar
- 25 g (2 Tbsp. + 2 tsp./0.9 oz) all-purpose flour
- 1-2 Tbsp. matcha green tea powder (1 Tbsp. matcha = 6 g, 0.2 oz)
- For the meringue
- 3 egg whites
- 44g (4 Tbsp/1.6 oz) granulated sugar
- For dusting
- 1 Tbsp. powder (icing) sugar
- Preheat the oven to 390F (200C).
- For the ramekins: Brush the ramekins with butter, using upward strokes. Put 1 tsp. sugar in each ramekin and rotate the ramekin to dust the insides with sugar. Remove excess sugar from the ramekin and chill in refrigerator to set (This gives the souffles something to grip on to as the batter climbs up the sides of the ramekins during baking.).
- For the custard: In a large bowl, beat the egg yolks and sugar together.
- Sift the flour into the egg mixture and mix well.
- Heat the milk and heavy cream in a small saucepan until almost boiling.
- Add a splash of hot milk mixture into the egg mixture and whisk well until the mixture is smooth.
- Then gradually whisk in the rest of the milk mixture.
- Pour the mixture back into the saucepan. Whisk the mixture ALL TIMES over a medium-low heat for 3-4 minutes until thickened and smooth. KEEP WHISKING during this process otherwise your custard will overcook and become clumpy.
- When the custard has thickened, immediately transfer to a bowl (otherwise remaining heat from the saucepan will “overcook” the mixture). Cover with plastic wrap and cool to room temperature (you can put in the fridge to make this process faster).
- Once the custard has cool down, sift matcha green tea powder into the custard.
- For the meringue: Whisk the egg whites in a clean bowl till bubbles start to form (Kitchen Aid mixer Level 3 for 2 minutes).
- Start adding sugar gradually a spoonful at a time. Once you add all the sugar, increase the speed to Level 8 and whisk to make a firm, glossy meringue, about 3-4 minutes.
- Whisk ⅓ of the meringue into the custard and mix until homogenous.
- Very carefully fold in the rest of the meringue using a rubber spatula. Do not over mix.
- Divide the souffle mix into 4 ramekins. Tap them on the work surface to level the mixture and run the thumb around the edge.
- Place the ramekins on a baking tray and bake for 12-15 minutes until well risen and slightly golden on top. The souffle should wobble gently in the middle when it’s ready.
- Dust with powder sugar and place on a plate. Serve immediately.
Recipe adapted from Gordon Ramsay's Raspberry souffle. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.