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Wednesday, August 4, 2010

Matcha soufflé based on a Gordon Ramsay recipe

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Matcha soufflé based on a Gordon Ramsay recipe: "

Matcha soufflé number 2 collapsed... #fail #matchamadness @Catty
Originally uploaded by Manne.

Like last weekend (see Monster Matcha Banana Cake) we felt a need for something baked in the shade of green. What better way to satisfy such an urge than baking a soufflé with some added matcha?

This is our second entry to the Matcha Madness competition started by @Catty to celebrate the green powder in cooperation with Teapigs, online sellers of fine teas. If nothing else we hope to win the consolation price for greatest effort...

Based on a Gordon Ramsay recipe called 'Hot Chocolate Soufflé' we substituted the chocolate in the flour mix (the 'creme patisserie' apparently...) for matcha and a tablespoon of sugar. In the ganache we used white rather than dark chocolate to make the green hue come through clearly.

Since this is the first time I have ever attempted to make a soufflé I must say it went alright. One success out of two is not too shabby.




The one that didn't #fail...
Originally uploaded by Manne.



As dishes come though, this is the most complicated recipe I have tried in a long time. So many steps, different pots and bowls needed and such stress while waiting to see if the little bastards would rise evenly out of the ramekins...

To ensure a nice rise, we used all the tricks we learned at Ashburton Cookery School:

  • When buttering the ramekins, make brush strokes from bottom to lip of the ramekin to form vertical lines (like the grooves in a gun barrel...) to guide the soufflé.

  • Dust the inside of the ramekins with sugar to make sure the mixture doesn't stick.

  • Crank the oven up to maximum (in my case 240 degrees Celsius) and when the ramekins are in turn it down to 190.


I do think the main reason the one soufflé collapsed was because I didn't fold the egg white into the creme patisserie properly, leaving bubbles of egg white in the mixture.


Next time, fold in egg white more carefully!
Originally uploaded by Manne.



Baking never really was my forte. Tasted lush though, albeit a bit sweet. Probably no need to add any extra sugar with the matcha, especially not when using white chocolate since it is so sweet in itself.

Check out the entire photo set for Matcha Soufflé on Flickr.



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