matcha cheese souffle
- Makes: 7 cups
(3 in. diameter × 1 1/2 in. height souffle cup)
- Calories: 203 kcal
- Total Time: 50 m
- Japanese: Matcha chīzu sufure
- 7 ounces cream cheese
- 2 eggs
- 1 1/2 tablespoons matcha powder
- 1 1/3 ounces cake flour
- 1 1/2 ounces sugar
- 2/5 cup milk
- 2/3 ounce softened unsalted butter
- 1 1/2 quarts 175 °F 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 320 °F. 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 320 °F for 30 minutes.
This dessert is very fluffy and delicious. Matcha suits cream cheese well.
Japanese foods recipes
Int'l. recipes with a Japanese twist