Intro:
Method:
1. Start by making a simple ganache, slice 150g of white cooking chocolate into shavings then place into a bowl with a pinch of salt then place to one side. Now add 60ml of double cream to a pan and bring up to a boil. As soon as the cream reaches boiling point add all of the cream to the white chocolate and allow to sit for 1 minute to allow the chocolate to melt. When ready fold in the chocolate into the cream until silky smooth. To lighten up the ganache whisk vigorously with a machine whisk until lighter and pale in colour. When ready place aside to cool down and to lightly set.
4. Now add 2 egg yolks and 22.5g of sugar to a mixing bowl and whisk until the egg becomes light and fluffly. Add 25g of plain flour to the egg yolk and sugar and mix until a smooth paste is formed then when ready place to one side.
7. For the egg whites place into a bowl with a pinch of salt and whisk until light and fluffy. Now gradually add 22.5g of sugar and continue to whisk until stiff peaks are formed.
8. Add all of the meringue to the cooled matcha paste. Fold in the meringue into the matcha mix until nicely combined taking care not to loose too much air in the mix. (This part of the recipe is important as we want to keep the mix nice and aerated).
9. Now set the oven temperature to 180°c and place a baking tray inside to heat up. Carefully add the the soufflé mix into the ramekins taking care not to spill any of the mix onto the outside of the ramekins. Fill until just about full then clean the rims of the ramekins with your thumb. Gently tap the ramekins onto a work surface to release any unwanted air pockets then place the ramekins onto the hot tray from the oven. Cook the soufflés at 180°c for 22 minutes at the bottom of the oven.
