matcha cheese souffle
- Makes: 7 cups
(7.5 cm. diameter × 4 cm. height souffle cup)
- Calories: 203 kcal
- Japanese: Matcha chīzu sufure
- 200 g cream cheese
- 2 eggs
- 1 1/2 tablespoons matcha powder
- 40 g cake flour
- 45 g sugar
- 100 ml milk
- 20 g softened unsalted butter
- 1.5 liters 80 °C hot water
Separate the egg yolks from the white. Sift the flour and the matcha powder and set aside.
Put the cream cheese and butter in a bowl and mix with an electric whisk on medium for about 2 minutes until creamy. In a separate bowl, beat the yolks with an electric whisk for 30 seconds and pour into the cream cheese and butter mixture. Add the milk little by little and mix with a spatula. Over a large bowl of hot water, add the sifted flour and matcha powder to the mixture. Stir until very creamy.
Preheat the oven to 160 °C. Beat the egg whites with an electric whisk on high for about 2 minutes in another bowl. Add half of the sugar and keep mixing for 2 minutes. Add the remaining sugar and keep mixing one more minute.
Add the matcha cream cheese mixture and mix well.
Pour the mixture into 7 ceramic baking cups. Put them on a baking pan and pour a little hot water around the cups. Bake in the oven at 160 °C for 30 minutes.
This dessert is very fluffy and delicious. Matcha suits cream cheese well.
Japanese foods recipes