Matcha Mousse
Ingredients
- 200 g Marshmallow
- 300 ml Milk
- 10 g Matcha
- 50 cc Hot water
- 150 ml Double cream
Instructions
- 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.
Notes
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.