Photo by Olivier Bergeron via Unsplash; another option for the mousse cake
Matcha is green tea powder. Highly nutritious, green tea extract, or powder, promotes heart health, has been linked to increased brain health, and is high in antioxidants. Used here in a delicious dessert, matcha powder can be added to smoothies, sprinkled on fresh fruits, yogurt, granola, and more.
RECIPE TIPS:
Makes 1 6-inch cake or make smaller, individual cakes using mini cake molds (see image)
Cake can be made in a square or rectangular baking dish and cut into individual rounds
Or, use a 6-inch cake ring
When making the mousse, add the gelatin mixture gradually and mix well until dissolved completely
To make the mousse, a standing mixer is easiest. If you do not have a standing mixer, a hand mixer is fine. Make sure to chill whichever mixing bowl you will be using for at least 30 minutes prior to use.
Mini Molds or Cake Rounds courtesy of Temu
A little back story:
Back in 2004, I worked in a restaurant in Italy. I was training with each chef. At least that was the plan. After 3 days into my stage (internship), the pastry chef quit and split for France. You got it. Guess who was made pastry chef? Me! With virtually zero pastry chef experience.
The summer was hot that year. On the dessert menu was Pistachio Bavarese which is essentially Pistachio Mousse. The bavarese was made with finely ground pistachios and pistachio puree. The key to a perfect bavarese? Making sure the gelatin was incorporated evenly into the mixture. Much like this recipe!
Be patient with this one and have fun with it! Make individual mini-cakes or one large one. If you have leftover mousse, pour into ramekins, chill and enjoy!
Enjoy more Recipes, Cookbooks, Real Estate and Lifestyle Tips:
Matcha, green tea extract, mousse is made with lemon juice, eggs, whipping cream, sugar, and gelatin for a delicious dessert.
Ingredients
For the cake
Butter to grease the cake mold or 1/4 baking sheet (8"x10" baking sheet)
4 large eggs, separated
1/2 cup plus 1/4 cup granulated sugar
1/2 cup plain flour
1 1/2 teaspoons matcha (green tea) powder
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
For the mousse
2 cups chilled whipping cream
1 cup whole milk
3/4 cup granulated sugar
2 tablespoons matcha powder
1 tablespoon gelatin powder
1 teaspoon pure vanilla extract
Fresh berries (optional)
Dark chocolate shavings (optional)
Instructions
Make the cake:
Preheat oven to 350*F
Lightly grease sides of a 6-inch round cake pan with butter and line bottom with parchment paper
Sift together flour and matcha powder, set aside
In a mixing bowl, beat together egg yolks and 1/2 cup sugar until pale
Add vanilla and the flour mixture, mix until blended
In a separate bowl, using an electric mixer with whisk attachment, whisk egg whites and lemon juice until frothy
Increase speed to high and slowly add in the remaining 1/4 cup sugar
Whisk until medium peaks are formed
Gently fold meringue into cake batter, 1/3 at a time, do not over mix
Pour into cake ring or baking sheet and bake for about 15 minutes
Let cool completely
If making individual cakes, cut into rounds using small cake mold, image above
Make mousse:
Use a standing mixer (see note above)
Chill the mixing bowl in the refrigerator for about 30 minutes
Sprinkle gelatin over 1/4 cup of the milk and let sit for a few minutes to bloom
In a medium stockpot over medium heat, heat remaining milk while stirring and add in sugar and matcha powder until sugar has melted and the mixture is just starting to bubble
Add gelatin mixture and whisk in until all is dissolved
Turn heat off, add vanilla
Strain mixture through a fine mesh and let cool to room temperature
Using an electric mixer with the whisk attachment and the chilled mixing bowl, beat cold whipping cream until medium peaks are formed
Gently fold the whipped cream into milk mixture, 1/3 at a time, do not over mix
To assemble individual cakes:
Place a lightly greased cake ring on a tray lined with parchment paper
Place cake disc, smooth side down, at the bottom
Pour mousse on top of cake and smooth top with a spatula
Refrigerate about 4 hours to set
Top with fresh berries or finely chopped dark chocolate
NOTE: If you have trouble removing the cake ring, freeze the cake for about 1-2 hours, put a knife in hot water, wipe dry, then run it around the cake
For individual cakes, you will need multiple mini cake ring molds; pour mousse into the mold over the cake and refrigerate for about 4 hours
