Matcha Green Tea Mousse

An airy texture that melts instantly, revealing the herbaceous bitterness of the tea. The color is a vibrant chlorophyll green, without artifice.

• Prep time: 25 min
• Cook time: 5 min
• Difficulty: Medium
• Calories: 280
• Protein: 8 g
• Carbs: 18 g
• Fat: 19 g

Ingredients

• 3 piece Egg ( separated )
• 60 g White sugar
• 250 ml Cream ( very cold )
• 2 tsp matcha powder
• 2 piece Gelatin ( sheets )

Instructions

1. Prepare gelatin

   Soak the gelatin sheets in a bowl of very cold water. They should become soft and translucent after a few minutes.

2. Whisk yolks

   Separate the egg whites from the yolks. Vigorously whisk the yolks with the white sugar. The mixture should double in volume, turn pale, and form a ribbon when the whisk is lifted.

3. Dissolve matcha

   Heat 50ml of cream without reaching a boil. Remove from heat, add the matcha powder and the squeezed gelatin. Mix until the preparation is perfectly smooth and a consistent green.

4. Whip the cream

   Whisk the remaining cold cream. It should be firm and hold between the whisk wires, without turning into butter.

5. Final assembly

   Mix the matcha preparation with the yolks. Gently fold in the whipped cream using a spatula. Beat the egg whites until stiff and add them at the end, carefully, to maintain all the volume.

Chef's tips

• Never boil matcha, as it will unpleasantly increase its bitterness.
• Use room temperature eggs so the yolks whiten faster.

Storage

Store in the refrigerator and consume within 24 hours to keep the texture intact.