A simple delicious mousse recipe with a slight Asian twist. The mellow green tea creates a delicious subtle flavour that goes very well with the creamy mousse. Check out the video recipe after the break.
The first time I ate green tea mousse was when I was at a party and a friend of mine brought this huge box of homemade green tea mousse for all of us. It was super delicious and I thought I’d give it a go as well. I searched online for recipes and the most popular one I’ve found was one where you need to use gelatin. I thought that was odd since I’ve made chocolate mousse before and I didn’t need any gelatin for that. But I didn’t really question it and I followed the recipe as is.
The outcome was alright, it was mousse in the sense that it was light and fluffy, but it had a weird jello-y texture to it. There was a small amount of resistance when you poked it with a spoon. Anyways that was years ago and I didn’t really think much of it since I personally felt that it was “meh”.
After figuring out what to make next, I thought I’d give it a second chance. My research led me to the same recipes where it asked for a packet of gelatin. Again I followed it came to same result. It was “meh”. So I put it aside and started to compare it to chocolate mousse and tried to figure out how I can make it in the same way. I figured the chocolate doesn’t need gelatin because when you mix in the melted chocolate with the egg whites and whipping cream the chocolate will set and help hold in the small air pockets. So how do I apply that to the green tea recipe?
I felt that I needed a thick paste of some sort similar to melted chocolate, so I went back to the recipe and started to remove liquids wherever I can. I was also disappointed in the gelatin green tea recipe because it doesn’t include whipped egg whites, which would give it a more air-y texture. The results was using the egg yolks, sugar, matcha powder, and a little bit of water to make a thick paste. I figured that the protein in the egg yolks should be enough to hold the air in.
The result was a delicious creamy green tea mousse. I hope you try at home and please tell me any suggestions or alterations you would do.
Oh if you feel wary about making this dish without cooking anything, don’t worry. I’ve eaten a whole bunch of this, some a couple days old and I was fine. But if you’re still worried and want to reduce the chances of getting sick you can use fresh eggs, chill the egg whites and yolks when you’re not using them, and try to keep all the ingredients cool as much as possible.
2 egg yolks
1 tbsp water
1/2 cup sugar
1 1/2 tbsp matcha powder
2 egg whites
1 cup heavy cream
Separate the egg yolks and egg whites into two bowls. Place the egg whites in the fridge to chill while we make the green tea paste. Mix the sugar with the yolks until you get a nice creamy yellow. Add the water to make it thinner so we can incorporate the matcha powder. Place in the fridge and take out the egg whites to whip.
You want to whip it until you get nice stiff peaks. Once you’re done, place it back into the fridge to chill. Now it’s the heavy cream’s turn to be whipped. Same as the whites, you want nice stiff peaks.
Now that everything is done all we need to do is to combine them. Start by mixing half of the egg whites into the green tea mixture. This will help reduce the amount of air pockets you will lose when mixing. Mix in the rest of the egg whites and fold it until it’s just incorporated. Grab the whipped cream and fold the green tea mixture into that until everything is together. Ladle it into glasses and chill for at least 3 hours.