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Fluffy and sweet

Fluffy and sweet

Still holiday here in Singapore, so I’ve got my self a plenty of time to do things in my small kitchen.

Today I made Matcha souffle, actually couple days ago I made vanilla souffle but it was impromptu – kind of a surprise for my partner-in-crime/cameraman/husband who happens to be a big fan of souffle. So I didn’t take any decent pic of the result (it was super fluffy, btw).

This time, I came prepare. We have got the camera set up, props sitting pretty, cameraman waiting patiently while I was whipping away. But, as you know, accident happened in kitchen (in my case, it happened many times 😀 ). This time, I forgot to mix the matcha powder into my creme patisserie. I was already mixing my creme with 2/3 of the meringue when I realized that my-supposed-to-be-matcha-souffle is not green…….. it was like “ARRGHH#@#$%^%^%^#$*&^&^$^%@$%^#”. After panic attack, I braced myself to put the matcha powder into the mixture, then gently folding the last 1/3 of the meringue in, hoping to God that the souffle will still raise and turn out good. And it was… it was not as high as it was supposed to be, but good enough  for a mishap souffle :D.. so here it is  ‘Matcha Souffle’.

Note: It tasted superb ;)… the cameraman was quite happy eating it at the end.

Matcha Souffle (makes 4) – recipe from La Petite Vancouver

Things you need:

For the souffle

  • 10 gr Matcha Powder
  • 150 ml Milk
  • 100 ml Heavy Cream
  • 20 gr Plain Flour
  • 15 gr Corn Flour
  • 3 large egg yolks
  • 30 gr caster sugar
  • 3 egg whites
  • 40 gr caster sugar

Note: I reduced the sugar because I served the souffle with creme anglaise

For the creme anglaise

  • 3 egg yolks
  • 1 cup of milk
  • 1/4 cup caster sugar
  • 1 vanilla bean, split lengthwise

Things you need to do:

Make the creme anglaise. Put the milk, 2/3 of the sugar and the vanilla bean into the pan and slowly bring to a boil.

Mix the egg yolks and remaining sugar together in a bowl until the mixture becomes pale and has the ribbon consistency. Pour the boiling milk into the mixture whisking continuously, then pour the mixture back into the saucepan.

Cook over low heat with wooden spatula until the custard is slightly thicken. You can check the custard by checking the back of your spatula. The custard should be just enough to lightly coat the back of your spatula, and when you run your finger on it, it should leave a clear trace. The key here is to not let the custard to boil or it would curdle.

Once it is ready pour through a fine sieve then let it cool over a bowl of ice water, stir occasionally to prevent skin forming.

Make the souffle. Brush 4 ramekins with melted butter – brush upward. Dust them with fine sugar.

For creme patisserie, heat the cream and milk in a pan until almost boiling. Sift flour and corn flour together. Beat the egg yolks and sugar in a bowl together, then mix in the flour. Pour the hot milk into the mixture while you continuously whisking the eggs. Pour back the mixture into the pan and cook it over low heat till it’s thicken while you keep whisking the mixture. Transfer to a bowl and stir occasionally to prevent skin forming.

IMPORTANT: once the creme patisserie is cool, mix in the matcha powder.

Pre-heat the oven to 180 C.

Whisk the egg white till soft peak, then pour the 40 gr of sugar gradually till the mixture becomes a glossy meringue. Whisk in 1/3 of the egg white into the creme patisserie, then very gently fold in the rest of the egg white into the mixture (I  did it gradually by doing it 1/3 of the mixture each time).

Pour the mixture into the ramekins. Run knife over the top to make the mixture smooth. Then run the knife at the edge of the ramekin to make a fine line between the ramekin sides and the mixture. Bake the souffle for 12 -15 mins till the souffle raises. The souffle should be slightly wobbly in the middle.

Scoop of matcha

Scoop of matcha

Dust the souffle with icing sugar and serve it with cold creme anglaise. Happy trying and make sure you mix the matcha in!

Note: Photo port-folio can be found here.

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