Matcha is the finest tea grated green leaves, it is the valuable tea in Japan. It is often provided with wagashi which is traditional Japanese confection at Japanese tea ceremony.
Matcha powder is recently used as an ingredient of sweets like ice cream, swissroll, sponge cake and mousse, it is popular with young Japanese girls.
I would like to introduce you to ‘Matcha Mousse’, which uses matcha powder and marshmallows. This recipe is super easy, as it only uses marshmallows, and doesn’t require gelatine or sugar.
- 200 g Marshmallow
- 300 ml Milk
- 10 g Matcha
- 50 cc Hot water
- 150 ml Double cream
- Put the marshmallows and the milk in a heat-proof bowl.
- Microwave for 1 minute. Melt 90% of the marshmallow by microwave and leave the rest. If the marshmallow is melted completely in the microwave, the marshmallow will turn hard.
- Take out the bowl from the microwave and mix well until all of the marshmallows have melted.
- Slowly add the hot water to the matcha and dissolve it.
- Add a little amount of the marshmallow into the matcha and mix (this makes sure that the mixtures don't separate).
- Pour the matcha into the rest of the marshmallow.
- Pour the double cream into the bowl and mix well.
- Cool the matcha mix with ice pack / ice cubes.
- After the matcha mix is a thick texture, pour it in small glasses.
- Keep them in the fridge until it hardens.
- Put whipped cream and anko (aduki bean paste) for decoration.
If you pour the marshmallow+matcha mixture into small glasses before it turns into a thick texture, the two mixtures will separate, so make sure you wait for the mixture to cool a little bit.