Sweets and drinksBaked GoodsEurope and North Americaabout 40 minutes
Matcha souffle rises tall and light, scented with matcha and its faint astringency. The difficulty is how fast it falls, since a few minutes of delay sinks the surface.
The ramekins are brushed with soft butter and dusted with a thin coat of powdered sweetener around the base and sides so the batter can climb as it rises. The whites are whisked until foamy before the sweetener goes in, then whipped to a stiff foam and folded gently into the matcha mixture.
This batch weighs about 515g, at roughly 164 calories per 100g.
Method
Heat the oven to 200 degrees C. Brush 7g of soft unsalted butter around the ramekins with a silicone brush and dust powdered kOBE Monk Fruit Blend so the base and sides carry a thin coat.
Separate the yolks and whites of 3 eggs. Beat the yolks smooth with 22.5g of kOBE Monk Fruit Blend.
Sift 25g of all purpose flour into the egg mixture and mix through.
Warm 150ml of oat milk and 100ml of heavy whipping cream over low heat and pour it slowly into the egg mixture, whisking until thick and smooth.
Pour the mixture into a bowl, cover it well and chill it for about 5 minutes.
Add 6g of matcha powder gradually to the cooled mixture and stir through.
Whisk the egg whites at medium speed until foamy, add 39.6g of kOBE Monk Fruit Blend and whip to a stiff foam.
Fold the whipped whites gently into the matcha mixture.
Divide the mixture evenly between 4 ramekins and bake for 12 to 15 minutes.
Take them out of the oven, dust with a little powdered kOBE Monk Fruit Blend and eat straight away.
Tips
These rise fast and fall fast, so they go to the table the moment they leave the oven.
Without ramekins, small heatproof ceramic dishes, metal moulds or stiff paper muffin cases stand in.
The matcha goes into the cooled mixture, since sprinkling it into a hot one dulls the colour and turns it bitter.
Folding the whipped whites into the matcha mixture calls for a light hand, as rough mixing breaks the foam and the souffle will not rise.
Buttering and dusting right up the sides of the mould is what lets the batter climb evenly as it rises.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.