4 Ways to Make Japanese Green Tea Mousse – Creamy, Smooth Matcha Mousse, Simple

Soak gelatin

Soak 2 sheets of gelatin in a bowl of cold water for 10 – 15 minutes.

Whisking the egg yolk

Put 1 egg yolk and 30g of sugar into a pot, and use a whisk to mix well until the egg turns light yellow.

Sifting the flour

Sift 1 teaspoon of cornstarch and 5g of green tea powder into the egg mixture and stir well to combine.

Next, slowly add 100ml of warm milk (about 40 degrees Celsius) into the pot while stirring continuously.

Cooking the green tea egg mixture

Place the egg mixture on the stove and stir over medium heat until the mixture thickens, then turn off the heat.

After that, squeeze the excess water from the gelatin leaves, add them to the egg mixture, and stir until the gelatin melts.

<pFinally, strain the mixture through a sieve for a smooth texture. Cover tightly with plastic wrap directly against the surface of the cream and let it cool.

Whipping cream

Add 120ml of whipping cream into a bowl, use a whisk or a hand mixer to whip the cream until it thickens, becomes fluffy, and forms a peak that bends over is the desired consistency.

Mixing the mousse mixture

Add the cooled green tea mixture into the whipped cream bowl.

Use a spatula to gently fold the mixture from the bottom to the top. Bring the spatula down to the bottom of the bowl, lift the heavier ingredients up, and fold them to the side. Continue this process until the mixture is well combined.

Pour the mixture into a glass jar and place it in the refrigerator for 2 hours until set.

Whipped cream decoration

Put 80ml of whipping cream and 10gr of sugar into a bowl, use a whisk to beat until the cream is stiff, forming clear peaks, lifting the whisk to create a standing peak is achieved.

Transfer the mixture into a piping bag, then decorate the top of the mousse cake, sprinkle a little green tea powder to finish.

Final product

Chilled green tea mousse, smooth and creamy with a light sweet and fatty flavor and a characteristic aroma from green tea, extremely delicious.

Make the mousse cake base

Put 35g of crushed cookies and 15g of unsalted butter into a bowl and mix well.

Then, evenly spread the cookie mixture into 2 round molds with a radius of 7cm x 7cm.

Melt the white chocolate

Put 25ml of warm milk and 25g of white chocolate into a bowl and stir until the chocolate melts.

Then, add a little vanilla extract and 1 softened gelatin sheet, continuing to stir until the gelatin dissolves.

Mix the whipping cream and pour into the mold

Put 40g of 50% whipped cream and the white chocolate mixture into a bowl and stir well.

Then, pour this mixture into the 6.8cm x 3cm round mold and place it in the refrigerator for 1 hour.

Beat the egg yolks

Put 1 egg yolk, 15g sugar, and 60ml warm milk into a pot and stir well until the sugar dissolves.

Place the pot on the stove and continue stirring over low heat until the mixture thickens slightly, then turn off the heat.

Add 15g of white chocolate, 2 softened gelatin sheets, and 3g of sifted green tea powder to the pot. Stir well until the mixture is fully combined.

Making mousse mixture

Put 135gr of whipped cream that has been whipped to a soft peak (50%) into a bowl, then strain the mixed green tea into the bowl through a sieve.

Use a whisk to mix until the mixture is smooth and creamy.

Scoop about 50 – 60ml of the mousse mixture into 2 cookie base molds, then place them in the refrigerator for 10 minutes to set.

After 10 minutes, scoop an additional 20ml of mousse. Then, place a frozen ice cream ball in, cover it with a bit more mousse, and freeze for another 10 minutes.

After 10 minutes, add another ice cream ball and cover it completely with the remaining mousse.

Put the cake mold in the refrigerator for 2 hours to set.

Making the matcha decoration layer

Put 10gr of warmed whipping cream and 2gr of green tea powder into a bowl and stir well.

Add 30gr of white chocolate into a bowl, then place this bowl over a pot of hot water and stir until the chocolate melts.

Add the green tea mixture, 7ml of corn syrup, and 1 softened gelatin sheet into the bowl. Stir the mixture until well combined, strain through a sieve, and place into a piping bag to cool.

Removing the mold and decorating

Wrap a warm towel around the cake mold, hold it for 30 seconds, and then slowly lift the mold off.

Finally, pipe the green tea mixture onto the cake’s surface to create a dripping effect to finish.

Final product

The mousse cake is cool and has a sweet, fragrant flavor of green tea intertwined with rich whipped cream filling, ensuring you will absolutely love it when you taste it.

Make the mousse cake base

First, put 120g of cookies into a zip bag, seal it tightly, and use a rolling pin to crush them finely.

Next, melt 60g of unsalted butter in the microwave, then pour it into the cookie bowl and mix well.

Prepare a round mold with no bottom, then use plastic wrap to cover one side of the bottom. Next, add the cookie mixture into it and press firmly with your hands to make the base even and compact in the mold.

Heat the gelatin

Put 6g of gelatin powder and 30ml of cold water into a bowl, stir well, and let it soak for 20 minutes to allow the gelatin to bloom.

Next, heat the mixture in the microwave for about 20 seconds, stirring once more to completely dissolve.

Mixing green tea yogurt mixture

Put 60ml of warmed milk and 10gr of green tea powder into a bowl and stir until the powder dissolves.

Then, add 100gr of unsweetened yogurt and 50gr of sugar, and continue to stir well to combine.

Next, add about 2 – 3 tablespoons of the green tea mixture into the melted gelatin bowl and stir well.

Finally, pour the gelatin mixture back into the green tea bowl and stir once more until well combined.

Whipping cream

In a new bowl, add 250ml of whipping cream and use a mixer to whip until the cream is soft and fluffy, about 60%. At this point, the cream will be slightly thickened, still a bit liquid, able to create patterns, but the whisk should not be able to form peaks yet.

Mix the mousse mixture and pour into the mold

Strain the green tea mixture through a sieve into the bowl of whipping cream and mix well to combine.

Finally, pour the mousse mixture into the cake mold and chill in the refrigerator for 4 hours.

Decorate the cake

Put 100ml of whipping cream and 8g of sugar into a bowl and use a mixer until the cream is whipped and forms stiff peaks.

Then, pipe the whipped cream onto the surface of the cake and refrigerate for 40 minutes before serving.

Final Product

Green tea yogurt mousse has a simple yet striking decoration, with each spoonful being soft, fragrant, creamy, and sweet and sour that melts in the mouth, served with a crispy cookie base that is extremely delicious.

Soak the gelatin

First, place 8g of gelatin powder and 40ml of cold water in a bowl, stir well, and let it soak for 10 minutes for the gelatin to expand.

Mix matcha powder with whipping cream

Mix 25g of matcha powder with 110g of sugar evenly, then gradually add 200ml of heavy cream while stirring until the mixture is smooth.

Mix milk and gelatin

Next, pour 300ml of unsweetened fresh milk into a new bowl and microwave for about 1 minute to heat it up.

Then, add the soaked gelatin into the bowl of milk and stir well until dissolved.

Mix the mousse mixture and pour into the mold

Pour the matcha mixture into the bowl of milk and mix well until combined, then strain again through a sieve for a smooth texture.

Line a sheet of parchment paper in the mold, pour the mousse mixture in, and freeze in the refrigerator for 4 hours.

After 4 hours, remove the cake from the mold, sprinkle a layer of finely sifted matcha powder on top to finish.

Final product

Green tea mousse without eggs is super soft, tasting a piece melts instantly in your mouth, leaving a light bitter aftertaste, sweet, creamy, and incredibly delicious.