Green Tea Soufflé

I was looking at this recipe from Just One Cookbook and inspired me to try doing this amazing green tea flavour soufflé. I actually planned for one week to do this, first I did research on many other recipe and of cos I found my favourite Michelin Chef Gordon Ramsay's video and boost my confidence to try it on. Then I plan to get the green tea powder which is not usually found at the local supermarket, so I have to get down to the Japanese supermarket in town like Isetan or Meidiya. Then I have to combine both the recipes and techniques from the 2 chefs above into one.

That's it for my long winded process....

Let's move on to the recipe which is adapted from Just One Cookbook and with my additional tips.

Before you start, I would advise you to watch these 2 youtube, then you will have a smooth sail during the whole process...

Serves: 4 (3 inch diameter ramekin)

Ingredients
For coating ramekins
unsalted butter, at room temperature
2 tbsp. granulated sugar
1 tsp green tea powder (optional)
Mix the sugar and green tea powder in a small bowl. Brush the ramekins with butter, using upward strokes. Put in the mix sugar and green tea in one ramekin and rotate the ramekin to dust the insides and pour the excess to the next ramekin and so on. Chill in refrigerator to set.

                       

Things to take note:

1. Make sure the ramekin is dry before you brush the butter over, this is to ensure the soufflé rise evenly.
2. Make sure you brush the butter using upward strokes, this technique will push the soufflé up during baking.

3. Make sure you coat the whole inside of the ramekin from the bottom to the top edge, so they can rise evenly.

For the Soufflé

150 ml milk
100 ml heavy whipping cream (double cream)
3 large yolks
22 g granulated sugar
15 g all-purpose flour + 10 g corn flour
1 Tbsp.green tea powder

3 egg whites
44g (4 Tbsp/1.6 oz) granulated sugar

For dusting
1 Tbsp. powder (icing) sugar

Instructions

1. Preheat oven to 200C.

2. Prepare the Ramekin.

3. Whisk egg yolk and sugar in a heatproof bowl until pale and thickened slightly.

4. Sift the flour into the egg mixture and mix well.

5. Heat the milk and heavy cream in a small saucepan until almost boiling.

6. 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.

7. Pour the mixture back into the saucepan. Whisk the mixture ALL TIMES over a medium-low heat for 2-3 mins until thickened and smooth. KEEP WHISKING during this process otherwise your custard will overcook and become clumpy.

8. 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).

9. Once the custard has cool down, sift green tea powder into the custard.

10. 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 minutes.

11. Whisk ⅓ of the meringue into the custard and mix until homogenous.

12. Very carefully fold in the rest of the meringue using a rubber spatula. Do not over mix.

13. Spoon the soufflé mix into ramekins until half filled. Tap them on the work surface so it filled the bottom of the ramekin well and it will rise nicely in the oven. Fill in the rest of the soufflé mix to the ramekin until it is fully covered. Finally run the thumb around the edge.
p.s if its difficult to understand, please look at the Gordon's video.

14. 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. 

15. Finally dust with powder sugar and place on a plate and serve immediately.

This time round I managed to record how the sexy soufflé rise in the oven. So please do click on the youtube link below and enjoy....

Can you see the souffle were dancing in the oven near the end of baking time?
If you ask me what is the secret to making a successful soufflé, I would say that's because I were singing to them so they can feel my love and dance to the top and rise... :)

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