Easy recipe for the Best Matcha Mousse!
The Best Matcha Mousse
This is the best Matcha Mousse recipe. It’s not too complicated, and doesn’t call for too many ingredients, and yet the end result is complex and delicious. It is airy, sweet and creamy!
The Key is the Heavy Cream
Be careful not to over-whip the heavy cream for the right texture. Whip it until medium peak is formed. If it is whipped too stiff, the mousse loses the soft texture.
No Need to Worry about Raw Eggs
You might be worried about consuming raw eggs because some mousse recipes do not cook egg yolks completely. With this Matcha Mousse recipe, however, you do not need to worry. The egg yolks are combined with sugar, and then milk is gradually added, and the mixture is cooked until a simmer. You should constantly stir the mixture though, otherwise the egg yolks will set.
Sheet or Powder?
If you are planning to use gelatin sheet, “bloom” (soak) it in a bowl of cold water. It takes about 5 minutes to bloom. When you add the gelatin to the warm mixture of the milk and egg yolks, just add the softened gelatin sheet. Discard the water.
The gelatin sheets make the final product clearer and more transparent than the gelatin powder. However with this Matcha Mousse, you can use either gelatin.
You Can Use Any Cup
We used small round stainless baking molds (and plastic wrap for the bottom) to make the mousse fancy, but you can use any cup.
Put some whipped cream and anko (red bean paste) on top. Enjoy the sweet, soft and creamy Matcha Mousse!
5g gelatin powder
1 1/3 tablespoon water
140cc (5 oz) heavy cream
2 egg yolks
1 1/2oz sugar
1/2 cup milk
1 tablespoon culinary grade matcha
20cc hot water
- Dissolve the gelatin powder in 1 1/3 water and set aside.
- Whip the heavy cream in a large bowl until medium peak is formed.
- In a medium pan, mix well the egg yolks and sugar until pale.
- Warm the 1/2 cup milk to 140℉. Add the milk to the egg mixture in 2-3 times. Mix well.
- Heat the egg and milk mixture over low heat, constantly stirring. When the mixture gets a little thick and starts to simmer, remove from the heat.
- Add the gelatin and the matcha and mix well. Cool the pan in water in a large bowl, constantly stirring with a spatula. Do not let the water get into the pan.
- Put the egg, milk and matcha mixture, straining, to the heavy cream. Mix well with a spatula.
- Pour the mixture into cups and chill them for 2-3 hours in the refrigerator until set. (We used small round stainless baking molds with plastic wrap underneath. When the mousse is set, we warmed a wet towel in microwave for 30 seconds (careful not to burn yourself!) and wrapped it around the molds to melt the outside of the mousse a little.)
- Put some whipped cream and anko (red bean paste) on top and enjoy!