Matcha Mousse

01Method

1. 1

   Combine the gelatin with the first portion of hot water in a small bowl and stir until fully dissolved. Set aside.

2. 2

   In a medium bowl, whisk together the brown sugar and egg yolks until combined. Set aside.

3. 3

   Warm the milk in a saucepan over low heat for about 5 minutes. Stir in the dissolved gelatin until fully incorporated, being careful not to let the milk overheat. Remove from heat and slowly pour the warm milk mixture into the egg mixture, stirring continuously.

4. 4

   In a separate small bowl, dissolve the matcha in the second portion of hot water to form a paste. Place the gelatin-milk-egg mixture over a bowl of ice water and stir in the matcha paste, continuing to stir as the mixture cools and thickens.

5. 5

   Using an electric mixer, whip the heavy cream in a bowl until it holds a soft, firm texture but has not yet reached stiff peaks, about 3 minutes. Fold the whipped cream into the matcha mixture and stir until fully combined, about 1 minute.

6. 6

   Divide the mousse evenly among 8 serving glasses and refrigerate for at least 2 hours before serving.