Green Tea mousse cake Recipe

Name: Green tea (Matcha) Mousse Cake
Prep time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Korean
Ingredients: 30g Crushed Lotus Cookies; 15g Melted unsalted butter; 1 Egg yolk; 35g Sugar; 5g Corn starch; 2g Vanilla extract; 120g Warm milk; 3g Green tea powder; 15g Warm water; 5g Gelatin sheet (or 4g Powdered gelatin); 120g Whipped cream (whipped 50~60%); Raspberry jam; 30g White chocolate; 20g Whipping cream; 3g Green tea powder; 1g Gelatin sheet (or Powdered gelatin)

Cooking TreePublished: 2022-10-02 Updated: 2022-09-3005.7K views

Cooking Tree is serving you a delectable recipe for Green tea (Matcha) mousse cake, and we’ll show you how to prepare it from scratch.

I made green tea mousse cake by adding raspberry jam to soft green tea mousse.
Milk mousse with a fragrant green tea scent and raspberry jam make a more fragrant mousse cake~^^

It goes well with the lotus used as a sheet, and the color harmony is good.
I finished it off with raspberries and green tea dozen chocolates to decorate it neatly~*^^*

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Green tea (Matcha) Mousse Cake

Pin Print

Rating: 4.8/5
( 44 voted )

Serves: 2 Prep Time: 45 Minutes Cooking Time: 00 Minutes 00 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

30g Crushed Lotus Cookies

15g Melted unsalted butter

1 Egg yolk

35g Sugar

5g Corn starch

2g Vanilla extract

120g Warm milk

3g Green tea powder

15g Warm water

5g Gelatin sheet (or 4g Powdered gelatin)

120g Whipped cream (whipped 50~60%)

Raspberry jam

30g White chocolate

20g Whipping cream

3g Green tea powder

1g Gelatin sheet (or Powdered gelatin)

Instructions

Mix crushed lotus cookies and melted unsalted butter, put them on the bottom of the mold, press firmly, and put them in the refrigerator.

Mix egg yolk, sugar, cornstarch, and vanilla extract in a pot, add warm milk, mix, and heat over low heat until thickened.

Mix green tea powder and warm water, add gelatin soaked in cold water for 10 minutes to (2) and mix. Add green tea powder and water and mix.

Add (3) to 50-60% whipped cream and mix.

Pour a little mousse into the mold, add about a tablespoon of raspberry jam, and pour the mousse over it to flatten it and harden it in the refrigerator for 2 hours.

Mix the white chocolate and whipped cream in the microwave for about 20 seconds, add green tea powder and mix, then add melted gelatin and mix.

Pour (6) on top of the hardened mousse, flatten it and harden it in the refrigerator for about 30 minutes.

Did You Make This Recipe?
Tag us on Instagram at @Cooking Tree.