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Matcha Soufflé | Matcha Live Longer

Matcha Soufflé

A delicate Matcha Soufflé that just about anyone can master

Matcha Soufflé from Peach Bunny Mel

Serves 2


  • 2 ramekins
  • Small saucepan
  • Whisk
  • Sieve
  • 2 mixing bowls
  • Electric beaters
  • Deep baking tray
  • 2 small plates


  • 1 egg
  • 1 tbsp cake flour
  • 60ml full cream milk
  • 1½ tbsp caster sugar, plus extra for lining your ramekin
  • 5g unsalted butter, plus extra for lining your ramekin
  • 1 tbsp Matcha Live Longer green tea powder
  • Icing sugar, for garnish


  1. Preheat oven to 200°C.
  2. Grease your ramekins with butter then dust with sugar, turning the ramekin to ensure the inside is thoroughly coated and pouring out any excess.
  3. Separate your egg yolk, leaving the egg white in the fridge until later.
  4. Whisk egg yolk and half a tablespoon of sugar in a small saucepan until the mixture thickens and pales.
  5. Mix in half of the milk before sifting in the flour and stirring in the rest of the milk until smooth.
  6. Place your saucepan over low heat, stirring until the mixture becomes similar to mayonnaise in texture, then remove it from the heat.
  7. Quickly mix in butter and sifted Matcha then pour into one of your mixing bowls, cover with cling film and transfer to the fridge.
  8. To make your meringue, add the egg white to your other mixing bowl and beat on low until you begin to see bubbles on the surface.
  9. Turn the beaters to medium high while you slowly add in the remaining tablespoon of sugar. Continue beating until stiff peaks form, roughly 3-5 minutes.
  10. Fold a third of the meringue through your Matcha mix until combined.
  11. Pour the Matcha mix into the remaining meringue and carefully fold through so the mixture is combined but still light and airy.
  12. Divide the mixture between your two ramekins and run your thumb around the inner rim to clean the dishes so the soufflé doesn’t catch as it rises.
  13. Place the ramekins into a baking tray and surround them with roughly 1cm of hot water to create a bain-marie.
  14. Bake for about 13-15 minutes and then carefully remove the dish from the oven.
  15. Place your ramekins on two plates, dust with icing sugar, serve immediately and enjoy!