White Chocolate Matcha Mousse

Step 1

Boil water, measure out the amount needed, and allow to cool for at least a minute; water that’s too hot can “burn” matcha and leave a bitter taste. Sift the matcha into a medium, heatproof bowl. Add the hot water to the bowl and whisk vigorously in a zig-zag pattern, using a whisk or a hand-held milk frother, until matcha is suspended in the liquid and develops a foam layer on top.

Step 2

Add the chopped white chocolate to the bowl. Set aside.

Step 3

Combine ¾ cup (188 ml) heavy cream, the Redpath® Icing Sugar, and salt in a small, heavy-bottomed saucepan and place over medium to medium-high heat. Heat cream until the edges just begin to bubble slightly, stirring to dissolve the sugar; do not boil.

Step 4

Slowly pour the hot cream into the white chocolate-matcha mixture. Let sit for 2 minutes. With a heatproof spatula, slowly stir the hot cream into the mixture until smooth and evenly distributed.

Step 5

Set aside to cool to room temperature.

Step 6

In the bowl of a stand mixer fitted with the whisk attachment (see Chef’s Tips), beat the remaining 1 cup (250 ml) heavy cream on medium-low speed until slightly thickened. Increase speed to medium to medium-high until medium peaks form (tips should fold over when the whisk attachment is lifted from the cream); do not over-whip.

Step 7

With a large rubber spatula, transfer ⅓ of the whipped cream into the cooled white chocolate-matcha mixture and quickly fold in; this will lighten the white chocolate-matcha mixture to make it easier to fold in the remaining whipped cream.

Step 8

Add in the remaining whipped cream and gently fold until no streaks remain.

Step 9

Spoon mousse or transfer to a piping bag and pipe into glasses or dishes. Cover with plastic wrap and place in the fridge to chill for at least 2 hours.

Step 10

Just before serving, lightly dust tops with matcha powder.

Image