Matcha Mousse Recipe

Recipe at a Glance

Makes 4 servings, 20 minutes active time plus 2 hours chilling.

What You Need

- 1.5 tbsp (9g) culinary or premium grade matcha - 3 tbsp warm water - 1.5 cups (360ml) heavy whipping cream, cold - 1/4 cup (30g) powdered sugar - 2 large egg whites (optional, for extra lightness) - 2 tbsp granulated sugar (for egg whites) - Pinch of cream of tartar

Note: This recipe contains raw egg whites. Use pasteurized eggs if serving to vulnerable populations.

How to Make It

1. Dissolve matcha in 3 tbsp warm water, whisking until completely smooth. Let cool to room temperature. 2. In a cold bowl, whip heavy cream to soft peaks. Add powdered sugar and whip to medium-stiff peaks. Do not overwhip. 3. Gently fold the cooled matcha mixture into the whipped cream until just combined. 4. If using egg whites: beat egg whites with cream of tartar to soft peaks. Gradually add granulated sugar and beat to stiff, glossy peaks. 5. Fold the egg whites into the matcha cream in two additions, using a light hand to preserve the airiness. 6. Divide among 4 serving glasses or ramekins. 7. Refrigerate for at least 2 hours until set. 8. Serve with a dusting of matcha powder, fresh berries, or whipped cream.

Tips for the Best Result

Keep everything cold. Cold cream whips better and holds its structure longer. Chill the bowl and beaters in the freezer for 10 minutes before whipping.

Do not overwhip the cream. Overwhipped cream becomes grainy and can turn to butter. Stop at medium-stiff peaks -- the cream should hold its shape but still look smooth.

Fold gently. The airiness of the mousse comes from the whipped cream and egg whites. Aggressive folding deflates the mousse and produces a dense result.

Dissolve matcha completely. Undissolved matcha creates bitter green specks. Whisk with warm water until completely smooth before folding in.

Variations

White chocolate matcha mousse: Melt 3 oz white chocolate and fold into the whipped cream before adding matcha.

Matcha mousse cake: Layer matcha mousse between sponge cake layers and refrigerate until set.

Vegan matcha mousse: Replace heavy cream with full-fat coconut cream (refrigerated overnight) and omit egg whites.