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Matcha Mousse

Course Dessert
Cuisine Japanese
Servings 6 people


  • 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. 
Keyword dessert, japanese sweet, matcha, mousse