Despite being centuries old, matcha is having an ‘it’ moment. Matcha smoothies, ice cream, baked treats, even noodles are being flavoured with it. It’s no surprise considering what an antioxidant powerhouse it is. But I also love that it is a deeply spiritually connected food, used in meditation and in Japanese tea ceremonies. I wanted to create a simple recipe that just allows matcha to be itself, whipped into a delicate, creamy mousse. Throw on some fresh berries, or white chocolate shavings, and you have a light and dreamy dessert.
1 envelope or 2.5 teaspoons gelatin
1/3 cup cold water
1/3 cup almost boiling water
6 tablespoons raw organic honey
2 tablespoons matcha powder
1 tablespoon fresh squeezed lemon juice
1 cup heavy cream
1 vanilla bean
In a small bowl, sprinkle gelatin over cold water and allow to soften 5 minutes. Add matcha, honey, lemon and almost boiling water, whisking well until the gelatin and tea are completely dissolved. Allow mixture to cool to room temperature. In separate bowl or stand mixer bowl, whip the cream and vanilla until it begins to take shape. Add the cooled matcha mixture in a slow, steady stream and continue to whip on high for 2-3 minutes, or until soft peaks form. Pour into serving dishes and chill for 4 hrs or overnight. Serve chilled, and enjoy!
Emily is photographer, foodie and crafter who has been honing her cooking skills since 6 years old. Formerly an executive catering specialist for advertising agencies, Emily is now combining her love of food and photography into a blog to be launched soon. Stay tuned!