Originally, of course, matcha was used for the Japanese tea ceremony. These days matcha is fashionable around the world in sweets – matcha chocolates, matcha sweet drinks, matcha desserts – so most people would be amazed at the rich, bitter taste of real Japanese matcha tea – not sweet at all!
This time I’m going to tell you how to make a refreshing matcha mousse that keeps just a little bit of the original bitterness of matcha tea, with just enough sweetness to take off the edge.
You can top it with whipped cream and mint leaves, and if you like Japanese sweet bean curd (anko), you can add a spoonful to make your mousse that bit more authentic.
If you think little individual dishes aren’t enough, try making it in a large dish and serving dollops with a spoon – that way you can eat as much as you like! That is what I did the first time I made this recipe for The Miso Tree – but ! Just as I had finished, I turned my head for a millisecond, and in a flash a certain small, black dog had scoffed the lot! I made it again in individual portions, so that’s what you see here. Well, at least you can be sure this matcha mousse has been doggy-certified!
Ingredients (makes 10 individual portions)
- 1 /12 tablespoons matcha
- 4 tablespoons hot water
- 150 cc milk
- 80g granulated sugar
- 5cm vanilla pod
- 8g gelatin powder
- 200cc fresh cream
- 2 egg whites
1. Dissolve the matcha in a little hot water.
2. Put 150cc milk, 60g granulated sugar, the matcha from above and the vanilla pod in a saucepan. (split the vanilla bean lengthwise down the centre, scoop out the grains inside with a spoon and add both the grains and the pod.) On a low heat, dissolve the sugar, mixing well with a whisk until just before it comes to the boil, then take off the heat and remove the vanilla pod.
3. While it is still warm (reheat to around 80 degrees if necessary) knead your mixture through a fine sieve, then add the gelatine and dissolve well.
4. Cool your mixture by sitting the pan or bowl in a bowl of ice water, and keep stirring.
5. Whip your fresh cream until it is stiff, then put in the fridge to cool.
6. In a new bowl, add the egg whites, and slowly adding 20g of granulated sugar, beat well until the egg whites are a stiff meringue mix.
7. Mix the matcha and whipped cream well with a whisk.
8. With a soft spatula, fold the beaten egg whites into your matcha cream mixture gently until they are well mixed, spoon into individual bowls and leave in the fridge for 2 to 3 hours to cool.
9. Decorate with whipped cream, mint leaves, or whatever you fancy, and enjoy!
The Miso Tree 