Fluffy souffle accented with matcha powder, this Green Tea Souffle is simply irresistible! For a thorough visual guide, I recommend watching the video first.
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. The only way to taste the incredible warm fluffy texture of souffle accented with the unique bitter matcha flavor is to make your own.
Watch How to Make Green Tea (Matcha) Souffle 抹茶スフレの作り方
Fluffy and heavenly souffle accented with matcha powder and dusted with powder sugar.
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 they many times until each one comes out right. This is a simple recipe, yet I’d say it’s not so easy to make it right.
I hope you will enjoy making this Green Tea Souffle recipe! If you try it, don’t forget to share your picture on Instagram, Facebook, or Twitter with #JustOneCookbook. Thank you so much for reading, and till next time!
Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on Facebook, Google+, Pinterest, and Instagram for all the latest updates.
- ½ Tbsp unsalted butter (½ Tbsp = 7 g) (at room temperature)
- 4 tsp sugar
- 150 ml milk
- 100 ml heavy (whipping) cream
- 3 large yolks
- 22 g sugar (22 g = 2 Tbsp or 0.8 oz)
- 25 g all-purpose flour (25 g = 2 Tbsp + 2 tsp or 0.9 oz)
- 1-2 Tbsp matcha (green tea powder) (1 Tbsp matcha = 6 g or 0.2 oz)
- 3 egg whites
- 44 g sugar (44 g = 4 Tbsp or 1.6 oz)
- 1 Tbsp confectioners’ sugar/powder sugar
Gather all the ingredients. 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 for about 30 minutes (or 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.
Equipment you will need:
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.
I remembered how you used to say you were not a baker! You always were, and this gorgeous soufflé just exemplifies it 😀
LOVE this flavour! And yes, it is so difficult to photograph a soufflé 😛
Cheers
Choc Chip Uru
What an outstanding looking souffle. I’ve made savoury souffles but never a sweet one. But one day. 🙂
I will just stare at the photo for a while….what a thing of beauty! I know how difficult it is to master a soufflé. That is probably on my bucket list! Thank you for sharing the technique and the video!
Hi Donna! Thank you so much for your kind words! Indeed, it is very hard to master it. Hope I can easily make this one day. 😀 Thanks for watching the video too!
Nami,
Thank you so much for your weekend blog posts. I always look forward to it. I especially love the music you use. Where do you find them? They are always so perfect.
Hi Aiko! Thank you so much for following my blog posts! The music is from Audio Network (http://us.audionetwork.com/). We actually spend quite some time to get a good music for each video. 😀
oh gosh….looks so yummy!!
Such a perfect souffle you made. I can understand when you want to capture the perfect pic you will want everything to be perfect in place.
What a gorgeous recipe and idea using green tea in a souffle! I need me jar of that green tea powder, I think the one I have may be a bit old/expired! 🙂 Nami, your images turned out beautiful of the souffle. I’ve never made one before so I don’t know how long they stay inflated before sinking but it looks like you nailed it!
Gosh you really underestimate your abilities Nami! You are great at baking and making sweets. These look perfect and I love the matcha addition. These are so pretty and well risen; also great job on the photos!
Souffle must be so hard to shoot!
what truly professional soufflé you’ve got there.. if only i could bake mine like yours
I’ve heard so much about the challenges of making; let alone perfecting a soufflé, even though I’m not a baker or a cook myself. It takes a lot of patience and skills to make this, and I’m sure your hard work has definitely paid off with this artistic piece 🙂
Haha, then comes the photography part, but you have again, done so wonderfully! 😉
Nothing can be too difficult for you, dear Nami, for you always succeed at everything! Bravo!~ 😀
This souffle has such a great color!
It looks fantastic Nami! And you work out five days a week? Well done! I do three days and that’s enough for me (well I should do more but I don’t like it very much) 😛
Hi Nami, I have been reading your blog for a few months and have tried some of your recipes. My daughter loved all of them！Every dish is so beautifully presented. Tracking your blog posts becomes one of my daily rountines. Will try the green tea souffle！Great pic！
Hi Emily! Thank you so much for following my blog and trying my recipes. I’m so happy to hear your daughter enjoys them. 🙂 Good luck with green tea souffle – it’s not one of easy recipes but the taste is amazing! Thanks for writing. 🙂 xo
At first glance I was so impressed with your picture Nami! Then I read your post and couldn’t believe it had already deflated somewhat and that you were struggling to get the shot. You would never have known it by looking at the amazing photos! I think they look great and that you captured them very well. I don’t know how you do it all – you are such an inspiration. And I still don’t know how you are able to stay up so late – let alone cook that late! I’m definitely crashed out by then. 🙂
Lovely souffle! I haven’t had a green tea one — I’ll bet it’s wonderful. Nor have I tried to photograph one — I can imagine how difficult it could be. Congrats on the new lights — they’ll change your life. Once you get used to them, I’ll bet you’ll find in many ways it’s easier to take pictures. Although the really hard stuff — the food styling, composition, etc — is still there!
This looks wonderful;I love green-tea flavored anything! I totally understand the photography issue but I think you did a great job capturing the souffle and we can all picture how it must have stood when it came out of the oven. I’ve made chocolate and lemon souffle…green tea would be terrific. I once had a green tea creme brulee that I still dream about…this dreamy souffle reminds me of that.
Look at you! baking again, I told you someday you will be a good baker as well. I love the flavours that you share in your baking posts
Your soufflé is so pretty, Nami! Well done, running to the studio and all ;).
I love the gorgeous green hue to this green tea soufflé, Nami! You really have a talent for desserts and I always love seeing what’s new from you. Thanks for sharing!
What a gorgeous delight to have on your bucket list. It looks perfect!
Taking photos of soufflés is the trickiest thing to accomplish. However, your soufflé and photos look fabulous! I just started baking with matcha green tea, and kinda love it! Now I need to make your lovely soufflé! Hugs, Terra
The photo looks gorgeous; the top looks crusty and tempting, like I want to dig right into the soft delicious souffle.
Thank you so much, Julie! I wish I can send you some! 🙂
This souffle looks gorgeous Nami! You did an amazing job with the photos with the limited amount of time 🙂 I love matcha flavored so this sounds like a winner to me 🙂
Your souffle is so pretty and the colour is gorgeous. I haven’t put a souffle on my blog for all the reasons you’ve mentioned – you have to be so ready with your camera as soon as they come out of the oven. They certainly do deflate quickly! You did a great job, Nami xx
Souffles are one of the hardest to make and you nailed this one! Love the idea of using green tea matcha. I’m sure your guests did, too. Thanks for sharing!
Julie
Gourmet Getaways
面白いお話ですが素敵なスフレをできましたね。写真も本当に素敵ですよ。やはりスフレを食べされた方はうれしかったんですね。レシピ真にどうもありがとうございました。
Hi Namy your Green tea Soufflé is fantastic!
Soufflé is my nigthmare! I really like it and want to do it by myself but I tried and didn’t succed so many times !
Soufflé with green tea is a very original idea!
Chantal
this is one of the neatest things I have ever seen. I love that you used green tea as the base. I would love to have a bite right now:) Hope all is well with the kids. I know school will be out before we know it)
Nami, I have no idea how you have managed to make such a fabulous photograph before the soufflé falls! It looks so perfect, I would expect it in a very expensive restaurant (of course I’d order it if I saw it on the menu even though I often skip the dessert). Thank you for making this soufflé look so easy with your instructions (I see you have even used the famous thumb trick 😉 ).
Can you believe that I have all your recipes with matcha in my to do’s and I never make one? Ok, it’s not easy to find matcha here, not in the place I live, so I need to go to the city and find the tea shops to look for it.
Look at you!!! Baking a fancy, schmancy dessert to perfection!!! Beautiful, Nami!
I agree with Uru, look who’s a baker! This video was great and you guys picked the perfect music.
One of my all time favorite souffles and you did wonderfully! I know how hard it is to capture the highest peaks but I think you did really well, Nami! Great pictures, delicious recipe and amazing video..music made me move, bloopers laugh and of course souffle drool hehe
This is absolute perfection Nami!! I’ve made cheese souffle adn lemon souffle for the blog too and did the same exact thing..set up and pray that it doesn’t deflate before I can get a pic..lol Your souffle looks absolutely wonderful and I LOVE the gorgeous green!
Thank you for your kind words, Samantha! You’re too sweet to call this perfection. 😉 Cheese souffle and lemon souffle! Love the flavor for the souffle. If we don’t have a blog post to worry… we would 120% enjoy making and eating the souffle… just because of pictures, my excitement for making and eating souffle decreases… 😀 I think I had quite a bit of souffle thanks to this post. xD Thank you for your comment!
gosh that is my favourite.. i love to have it right now.
This is beautiful, Nami! Great job, and very inspiring. I love this dessert… maybe I will make a couple to eat with the basket of blackberries I picked up at the market today.
These are looking awesome. Love the color.
You did an amazing job on the clicks. Souffles are camera shy for sure. They are a challenge. And the souffle looks amazing with matcha. Got to make this some time. BTW I once made a souffle in the microwave for a challenge while I had no kitchen…can you imagine lol.
Quite a lovely looking souffle, Nami – and I agree there are certain things that just don’t want to cooperate when you are trying to photograph them! I think your natural light shot turned out very nicely though – i want to dip a spoon tight in there!
Hey Nami!
Alright, so I got on your website and as soon as I saw the souffle I was so impressed! Your souffle looks totally awesome. It’s funny, I made a souffle this week too and I had a very similar rant as yours. But don’t be upset about deflation–they all deflate, even if you’re a pro 🙂
What a perfect souffle! Love that you did a green tea version! Hope you have a great long holiday weekend!
Souffles scare me, but I need to get over it!
Both photos look perfect to me! It’s making me hungry in this middle of night. I just pinned this for my secrete recipe to try board. I’ll definitely going to try this. Thanks for sharing.
I think they look great, souffles are hard to photograph!
Nami, I absolutely love green tea and this is a great recipe to try out! I have bookmarked it, thanks for sharing! Your photography is awesome too!
This looks gorgeous Nami! I remember when you were talking about the struggle to photograph the chocolate souffles! Haha. I think all the photos turned out excellent, even though you had to rush. 🙂 If I never make souffle, this would definitely be the first recipe I try!
All hell to the Queen of Matcha!!!! She’s done it again! I sure wish I had been one of those friends that received a test souffle. YUM! What a beautiful souffle’ and it looks like it did just come out of the oven. Your new lights worked great IMO. Bobby just bought a new light and I hope to give it a try soon. I really like your results.
Hi, I thought it may be of interest to you, seeing that you have a copy right on your photos. I have seen your souffle in somebodies instagram gallery. I have discovered he has many photos he has used and indirectly claims to be his. I have seen many on cooking web sites. I believe this is plagiarism. It may not worry you but I can give you his IG account if you wish. Why am I concerned? I believe he is deceiving a friend of mine.
Hope you reply either way to me thank you
Thank you Graeme! Would you email me with the IG account to [email protected]? Thank you!!
What a gorgeous souffle! The color is just stunning! I need to check if we have green tea powder here. Would really love to try it!
Beautiful! I have to admit I’ve always been scared by souffles, but I have a packet of matcha I got from Japan last year so might just have to give this a go. Great excuse to go buy some cute ramekins too haha 😉
Hey Nami,
thanks for this recipe I cannot wait to try this souffle 🙂
By the way I tried to find some kind of suggestion page on your website, but couldn’t find one, so I`ll just throw it out there: Do you know how to make authentic Yatsuhashi?:) Sorry, I just couldn’t forgive myself to to have asked, just love your recipes 😀
Hi Stefan! I hope you enjoy this recipe! I’ll add Yatsuhashi to my list of recipes to share on JOC. Thank you for your request! I never thought of making Yatsuhashi at home…but living far from Japan, it makes sense to make it at home! 😀
Can I replace double cream with butter?
Hi Caphie! Hmmm I don’t think so… It’s very important to follow the recipe to get the good result in baking. 🙂
Hi Naomi: thank you so much for sharing this beautiful recipe. However, when you say “bake for 12-15 minutes”, can you please tell me the baking temperature of the oven? Sorry I’m totally new to baking…thanks in advance!!
Hi Lumica! I mentioned in Step 1 (preheat oven to 390F) but it doesn’t have a step by step picture for this step so you probably didn’t see the line. I’m sorry my instruction wasn’t clear. 🙂
Thank you for the reply! My bad I missed the first step…Thanks again, and have a great day:)
Hi Nami,
May I know inside should be soft? The whole soufflé should be soft or creamy?
Hi Alice, yes inside of souffle is soft and airy and top is fluffy… it’s hard to describe this heavenly delicious dessert. 🙂
Thank you for reply me, just saw your blog a few days ago, found your recipe is quite nice.. I like your recipe, but some don’t have video on it, its better to with a video on, is easier for those are a new baker. Lastly can I be your friend? Cos I love Japanese food very much, but its difficult to do… You stay at japan now? I stay at Singapore.
Thank you so much Alice! I started my YouTube channel 1.5 years ago (I’ve been blogging for the past 4 years), so my earlier recipes don’t have videos. I live in San Francisco now. 🙂 Feel free to email me if you have any questions, or we can connect via Instagram and twitter. 🙂
Dear Nami,
How can I find you in twitter?
It’s @justonecookbook. 🙂
Thanks, I just saw your handmade udon noodle in twitter.. Is so easy to do, if I use dashi soup to cook the noodle, need to put others ingredients? Have to cook how long then transfer to cold water? U just look so sweet in the video..
You don’t have to include any ingredient (we call it “Kake Udon” for just soup only). I wrote in the Udon Noodle post but you cook for 10-12 minutes for these homemade noodles (depending on thickness of course). 🙂
I was wondering if you know of anything that can replace heavy whipping cream? In Norway we really don’t have that sold anywhere, I do have common whipping cream though? Do you think that would work..?
Hi Lise! Heavy cream or heavy whipping cream here is about 36% fat. In Norway, what’s the fat % for the common whipping cream? If it’s similar, it should work. 🙂
Dear Nami,
Your souffle looks wonderful! But I just tried making this souffle and it was shrinking in seconds after I took it out of the oven. I didn’t really know what the cause probably was. Could it be the mixture was overmix? I baked according to the directions and the inside was still raw I guess.
Thanks before 🙂
Hi Soca! Thank you very much! Mine doesn’t shrink right away (but the height was much taller when I take them out), so my guess was that you could over-beaten the meringue. It shouldn’t be fluffy, but not liquid… each oven is different, so please try adjusting the cooking time or oven temp. A lot of people have tried this recipe already and came out well, so hopefully yours will come out well next time if you try. Thank you for trying this recipe! 🙂
Nami-san,
Your pictures looked so gorgeous, I just had to make these. Thank you for the awesome recipe – the soufflés came out amazing! It was my first time, but thanks to your tips, they rose beautifully. I somehow ended up with way more custard than to fill four 4 oz. ramekins. Maybe my eggs were larger than yours, but I’m not complaining – I just went ahead and made four more! 😉
ご馳走様でした！
Hi Celeste! I’m glad yours came out well and it rose nicely too! I get a little bit more than 16 oz of mixture too, so I use smaller ramekins I have to make mini ones. I didn’t want to increase the amount as it’s not significantly a lot of leftover… レシピ作ってくれてありがとう！
Hi, I can’t wait to try the green tea souffle. I just ordered the tea today.
Thank you for the great receipes to try.
Hi Alexandria! Many of my readers really enjoyed this recipe and I hope you will too! 🙂
Hi, Nami-san!
I was just wondering whether this recipe will make the souffle a bit gooey in the middle. I have not made a souffle before but when I searched up images, it showed the inside was a bit gooey and according to some websites, it’s meant to be (?). I’m not really sure but I’m curious to know what the inside will be like. Gooey or not though, I love matcha and anything sweet!
Hi Megumi! If I understand the English word “gooey” correctly, I wouldn’t describe the inside texture of souffle as “gooey”… It’s more like airy, fluffy, soft, silky… along that line. 🙂 Hope this helps!
Thanks and sorry for the confusion :p. As in gooey, I meant like, “undercooked” in a way. Well, I guess it depends on the person who makes it and what ingredients, how much time, etc. Anyways, thanks a lot!
Hi,
We love this recipe and wanted to know if you are working with any Matcha Brand because we would love to work with you own your next recipe that uses green tea matcha, please let us know if you are interested in our organic culinary matcha.
Regards,
Robert Cruso
Enzo’s Private Selection
Hi Robert,
Thank you so much for your interest. However, I’m already working with another company that sells matcha.
I need you to remove my content (recipes and photography) off from your site ASAP. It’s considered copyright infringement and I will have to file a DMCA report if you don’t remove from your website. I work very hard to create recipes and photograph each recipe and it’s not nice to steal them.
Please remove my content from the following pages:
1) http://enzomatcha.com/recipe/green-tea-souffle-%E6%8A%B9%E8%8C%B6%E3%82%B9%E3%83%95%E3%83%AC/
2) http://enzomatcha.com/videos/how-to-make-green-tea-matcha-souffle-recipe-%E6%8A%B9%E8%8C%B6%E3%82%B9%E3%83%95%E3%83%AC%E3%81%AE%E4%BD%9C%E3%82%8A%E6%96%B9%EF%BC%88%E3%83%AC%E3%82%B7%E3%83%94%EF%BC%89/
3) http://enzomatcha.com/videos/youtube-wedding-video-adam-and-chelsey/
You have so many infringed pictures and recipes from other websites. If you don’t take them all down, you will get sued for copyright infringement…
Please remove my content as soon as possible. Thank you.
Nami
Hello, I’ve made this recipe twice and each time it made a minimum of 50% more in volume than you suggest. For example you said 4 1/2 cup vessels. I easily made 6 with some left over. Don’t know why but the only other comment is WOW, it’s delightful and worthy of serving at the finest of dinners. Also, you could make this several hours ahead of time, cover with plastic wrap and refrigerate. I did this and then just popped them in the oven as we were cleaning the table preparing for dessert.
Hi David! I think it depends on meringue – and it happened to me too! I made the leftover in smaller ramekins. More the air in the meringue, you get more volume, so that’s why it might end up with different result. But I’m glad to hear you enjoyed this recipe! Thanks for your tip on making several hours ahead of time. It’s good to know it works! 🙂
Hi hi, if I intend to make only 2 soufflés , is it OK if I just divide all ingredients by 2? Thanks!
Hi Maggie! Well, technically you can, but it’s hard to divide this recipe, when it requires 3 egg yolks…. I generally don’t like to “divide” unless it’s easy to cut ingredients in half. How big is your souffle dish? I wrote 4, but you can get extra with this recipe, so you might be able to do by divide by 3. Sugar etc should be easier as it doesn’t have to be super precise… 🙂
Great! Thanks Nami. Can’t wait to try this 🙂
Oh my ramekin is 10×7 cm .. is that the same size as yours?
Hi Maggie! Sorry for my late response.
My ramekin is this: http://amzn.to/1U2XW8t
This looks so good! Are we supposed to double the amount of heaving whipping cream to 200 mL?
Hi Kazue! Do you mean by….
100 ml heavy whipping cream (double cream)
Sorry for confusion. I just omitted “double cream” in the recipe. My readers in UK told me they call “double cream” for heavy whipping cream in the US. 🙂
Hi!
Ohhh i see! Thank you for replying back so soon! I made these yesterday using 100 mL and it was delicious! Thank you for the recipe! Sorry for the misunderstanding!
Glad you tried the recipe with 100ml and enjoyed it. Thank you for letting me know! 🙂
Hi Nami,
Just a quick question, can I substitute green tea with chocolate ?
Thanks!
Hi Elizabeth! Maybe try this Chocolate Souffle recipe instead? 🙂
https://www.justonecookbook.com/chocolate-souffle/
I didn’t realize you have the chocolate souffle. Thank you Nami 🙂
Enjoy! 🙂
Dear Ms. Nami
I’m not sure all your pcitures in this recipe have copyright or not, however there’s website using pitures in this your recipe with business purpose, the link of web as below:
http://lambanh365.com/cach-lam/cach-lam-souffle-tra-xanh-nhin-la-la/
I’ve found this website stollen a lot from KitchenTigress Blog and RicenRoti Blog. You can contact with two oweners of two blogs for action to protect your copyright picture
1. Blog KitchenTigress: Mrs. KT @ [email protected]
2. Blog RotinRice: Mrs. Linda Ooi @ [email protected]
Hope all your effort used in the right and legal way
regards,
Tam Dang
My 12yr old niece and I made this and it was so delicious! The video was helpful, especially for my niece is new to baking.
We only had 8oz ramekins so we doubled the recipe since it was intended for 4oz ramekins but in the end we wound up with way more. We’re not complaining but couldn’t explain how that happened unless our meringue was too fluffy?
Hi Wendy! I adapted from Gordon Ramsay’s Raspberry souffle (link in recipe Note), and I did also have some extra. Next time I make this, I’ll check on the exact final amount and update the serving list. Thank you for trying thi srecipe with your niece! So happy to hear yours came out well! 🙂
Do you think you can substitute elderberry powder in for the green tea in this recipe?
Hi Fran! I’ve never tried elderberry powder before so I can’t quite say how it’s like to be in souffle… sorry! The portion of matcha may not work well with elderberry powder too… too little too much.. i can’t tell without testing the recipe…. Sorry I can’t answer to your question.
Dear Nami,
I would like to ask, what if I replace the granulated sugar with cane sugar, would you know if it would affect the texture of meringue or soufflé in any way?
Thanks and can’t wait to try!
PS would u consider making cheese Souffle and chocolate molten lava in the future! I trust and love following your recipes!
Cheers and have a great day!
Hi Amanda! To make meringue, it’s recommended to use fine granulated sugar so that sugar is dissolved fast and well. Well that’s kind of a common knowledge so I had never attempted to try…. but you never know until you give it a try. It may work without any issues (or it may fail) but you just have to try once! 😀
Thank you for your request! I’ll put them down in my to do. 🙂
Hi Nami,
Thanks for your prompt reply. Yes I know it’s common knowledge, just trying my luck to see if anyone knows the effect of cane sugar on meringue. I think it’ll probably not work ????
Thank you once again and look forward to your upcoming recipes!
Lots of love, Amanda
This was my first time making souffles, and I was so happy with how they turned out! The matcha flavor was too strong though, but that’s my fault. I used up the rest of my matcha in the recipe and it was a bit more than the suggested amount. This made the taste a bit too bitter. But otherwise, yum!
Hi Colleen! Thank you for your feedback. I also want to mention that the quality of matcha affects the bitterness and color. Higher grade it is, it’s nice green color and less bitter taste. 🙂 Glad your souffle came out well. Thank you again for trying this recipe!
Hello !
This recdepie ijust incredible !
I’ve translated it in french and published it on my blog dedicated to Matcha tea : http://matcha-detox.com
( and I didn’t forget to put a link to your blog !)
Thanks a lot.
Véronique
Hi Veronique! I just left a comment on your site, but please take down your post as the images and recipe belong to me (even though you link back, it is not okay). This is considered as copyright infringement. Thank you!