Light and Airy Matcha Mousse

Ingredients 0/7

Step 1

Dissolv the gelatin in 4 tablespoons of hot water and set it aside to bloom. In a separate bowl, whisk together the brown sugar and egg yolks until smooth. Warm the milk gently on low heat for about 5 minutes, then stir in the gelatin mixture until it’s fully dissolved—be careful not to let the milk get too hot. Slowly pour the warm milk into the egg yolk mixture, stirring constantly to combine everything nicely.

Step 2

Mix the green tea powder with 2 tablespoons of hot water in a small bowl. To help the mixture cool down and avoid clumps, place the bowl over a larger bowl filled with ice water, then stir the matcha paste into the milk and egg mixture.

Step 3

Using an electric mixer, whip the heavy cream until it’s firm but not quite at stiff peaks—this usually takes around 3 minutes. Gently fold the whipped cream into the matcha mixture until it’s fully combined and smooth.

Step 4

Finally, spoon the mousse evenly into glasses or serving dishes and pop them in the fridge for at least 2 hours to set. Enjoy once they’re chilled and light!