This is hands down one of the easiest dessert I’ve ever made. It requires only 7 ingredients and 10 minutes to prepare. No oven or a stand mixer needed. The results? Glasses of rich, pastel coloured mousse with a lovely taste of green tea. Sweet, milky and pretty.
This recipe is adapted from New Japanese Kitchen by Kyoko Rabbetts, and is originally called the Sakura and Matcha Mousse. As it reminds me of Christmas colours, I thought I’ll make it for this year’s Christmas party.
Active time: 10 minutes
Waiting time: 3 – 5 hours to chill
Makes: 3 glasses
Milk x 180 ml
Sugar x 3 tbsp
Whipping cream x 130 ml
Gelatin powder x 2 tsp
Water x 2 tbsp
Matcha (Japanese green tea powder) x 1/2 tbsp
Red colouring x few drops
Small bowl x 2
Glasses x 3
Serving glasses x 3
Stirrer/ chopsticks x 2
- Gather ingredients and tools.
- Dissolve gelatin. In a small bowl, add 2 tbsp of water and sprinkle 2 tsp of gelatin over it. Let it soak until combined.
- Measure and microwave milk. Measure 180 g in a microwave-save glass. Heat in the microwave for about 40 seconds. Milk should be warm, not boiling.
- Add gelatin and sugar. Add 3 tbsp of sugar and dissolved gelatin into the milk. Stir well.
- Add whipping cream. Measure 130 g of whipping cream, pour into milk and stir gently.
- Divide mixture into three glasses. Pour mixture into two other drinking glasses.
- Make green mixture. In a glass, mix 1/2 tbsp of warm water with 1/2 tbsp of matcha powder. Stir well until combined. There should not be clumps of green tea powder.
- Make pink mixture. Add a few drops of red food colouring. Stir well until combined.
- White mixture. Leave the mixture as it is.
- Chill layers. Pour the green layer into serving glass. Place in fridge for an hour, or until set. Pour another layer, let it set, and followed by the last layer.
- It is very important to dissolve green tea powder properly. Otherwise, there will be specks of green tea in the mousses which wouldn’t look attractive.
- If you don’t want to use cow’s milk, you can use soy milk instead.
- If you’re a sweet tooth, you can add up to 4 tbsp of sugar (instead of 3 tbsp).
- If the mousses starts to set before you can pour it, heat it in the microwave and it’ll turn into liquid again.
- You can make it two days ahead of your party.