Matcha Soufflé from Peach Bunny Mel
- 2 ramekins
- Small saucepan
- 2 mixing bowls
- Electric beaters
- Deep baking tray
- 2 small plates
- 1 egg
- 1 tbsp cake flour
- 60ml full cream milk
- 1½ tbsp caster sugar, plus extra for lining your ramekin
- 5g unsalted butter, plus extra for lining your ramekin
- 1 tbsp Matcha Live Longer green tea powder
- Icing sugar, for garnish
- Preheat oven to 200°C.
- Grease your ramekins with butter then dust with sugar, turning the ramekin to ensure the inside is thoroughly coated and pouring out any excess.
- Separate your egg yolk, leaving the egg white in the fridge until later.
- Whisk egg yolk and half a tablespoon of sugar in a small saucepan until the mixture thickens and pales.
- Mix in half of the milk before sifting in the flour and stirring in the rest of the milk until smooth.
- Place your saucepan over low heat, stirring until the mixture becomes similar to mayonnaise in texture, then remove it from the heat.
- Quickly mix in butter and sifted Matcha then pour into one of your mixing bowls, cover with cling film and transfer to the fridge.
- To make your meringue, add the egg white to your other mixing bowl and beat on low until you begin to see bubbles on the surface.
- Turn the beaters to medium high while you slowly add in the remaining tablespoon of sugar. Continue beating until stiff peaks form, roughly 3-5 minutes.
- Fold a third of the meringue through your Matcha mix until combined.
- Pour the Matcha mix into the remaining meringue and carefully fold through so the mixture is combined but still light and airy.
- Divide the mixture between your two ramekins and run your thumb around the inner rim to clean the dishes so the soufflé doesn’t catch as it rises.
- Place the ramekins into a baking tray and surround them with roughly 1cm of hot water to create a bain-marie.
- Bake for about 13-15 minutes and then carefully remove the dish from the oven.
- Place your ramekins on two plates, dust with icing sugar, serve immediately and enjoy!