Have you ever had matcha green tea?
Not only is it delicious, but super nutritious as well. Green tea helps boost energy, burn calories, and rid the body of impurities. Matcha differs from traditional green tea in that it is a powder made from the entire leaf. When you drink tea made with matcha, you consume the equivalent of 10 glasses of green tea in terms of its nutritional value and antioxidant content. But even without knowing the benefits of matcha, I just love the clean flavor of green tea. I love it so much in fact, that I've started to bake with it. The idea came to me on day one of our two-night ahi tuna feast. Since the dinners veered heavily into the Japanese category, I wanted to stay with the theme. The first night I made a green tea crepe cake with vanilla orange pastry cream. The next night, I decided, we would have soufflés. That's just how I roll, you know?
Not only are amazing soufflés possible, but they are easy to do gluten-free. Mostly, it's all about the eggs. There is tempering of yolks, whisking of whites, and a gentle folding of all the ingredients together.
Twenty or thirty painstakingly patient minutes later and BAMO:
Light and fluffy green tea soufflés. Perfect with a light dusting of powdered sugar, a sprinkling of green tea powder, or even some lightly sweetened whipped cream. Perfect any way you dress em up. Or even perfect on their own.
green tea vanilla bean soufflés
Recipe Type: dessert
Author: charissa luke
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
- 2 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar for soufflé dishes
- 1 plus 1/3 cup whole, 2 percent fat, or 1 percent fat milk
- 1 vanilla bean, split lengthwise
- 1/3 cup plus 1 1/2 tablespoons granulated sugar
- 1/3 cup gluten-free flour blend
- 2 tsp sifted matcha green tea powder
- 1 1/2 tablespoons unsalted butter, softened
- 4 large eggs, separated
- Confectioners' sugar
- Preheat the oven to 350 degrees F. Brush 4 to 6 inpidual soufflé dishes. Put the sugar inside one dish and toss to coat, then tip the excess sugar into the next dish and repeat. Place the dishes in the refrigerator to chill.
- Combine 1/3 cup gluten-free flour blend, 1/3 cup sugar, and 2 tsp sifted green tea powder. Whisk until combined and there are no lumps. Combine with 1/3 cup of milk. Set aside.
- Place 1 cup of milk in a large saucepan. Add the vanilla bean and heat just to a boil, then turn off the heat and set aside to let the vanilla bean infuse for 10 minutes.
- Add a little of the hot milk to the flour mixture and whisk to combine, then add the flour mixture to the hot milk mixture in the saucepan. Bring to a simmer over medium heat, whisking occasionally. Simmer just until thickened, about 1 minute. Turn off the heat. Add the butter, stir, cover, and set aside 15 minutes. Remove the vanilla bean and whisk in the egg yolks.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites in a clean dry bowl until soft peaks form. Add the remaining 1 1/2 tablespoons sugar and continue whipping until stiff and glossy. Fold into the milk mixture.
- Pour the mixture into the prepared dishes, filling them 3/4 full. Run your thumb around the inside rim of each dish, making a shallow "moat" around the edge of the batter. This will help the soufflés to rise straight up. Dust the surfaces with confectioners' sugar. (The soufflés can stand at this point for up to 30 minutes.) Bake in the center of the oven until puffed and light golden brown, 20 to 30 minutes. Do not open the oven door unless absolutely necessary.
- Dust with powdered sugar or green tea powder, if desired, and serve immediately.