sweets

Creamy Matcha Mousse with Rice Flour

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This is a perfect desert for matcha green tea fans! The creamy mousse is topped with homemade ladyfingers, both with a matcha boost. When adding whipped cream into the mousse, make sure the mousse is chilled first.

Tips:

  • Different rice flours absorb liquid differently depending on the brand and manufacturing methods. Adjust the amount of liquid by carefully monitoring the consistency. It is particularly advisable to do so when using a new brand of rice flour.

  • Adjust the amount of matcha powder depending on your preference.

  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.

Yield:

6-10 servings

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Ingredients

For the mousse

1 teaspoon (3g) unflavored gelatin

2 tablespoons (30ml) water

1⅓ cups (320ml) milk

2 tablespoons (20g) rice flour

½ cup (100g) sugar

1-2 teaspoons (2-4g) matcha powder

1 cup (240ml) heavy cream

For the ladyfingers

1-2 teaspoons (2-4g) matcha powder

⅓ cup (50g) rice flour

2 (120g) eggs

⅓ cup (60g) sugar

Directions

  1. For the mousse

    In a small bowl, sprinkle gelatin over 2 tablespoons water. Let it soak for 5 minutes.

  2. In a saucepan, combine milk, rice flour, and sugar. Sift the matcha powder into the milk mixture. Whisk constantly over medium high heat. Bring to a boil and simmer until creamy. Turn off the heat.

  3. Add the softened gelatin into the matcha mixture. Stir and let it cool down.

  4. In another bowl, beat 3/4 cup (180ml) heavy cream until soft peaks form. Fold into the matcha mixture.

  5. Fill the serving cups about 80%. Chill the cups in the refrigerator.

  6. For the ladyfingers

    Preheat the oven to 340°F (170°C).

  7. Sift the matcha powder and combine with rice flour.

  8. Separate eggs.

  9. Add 2 tablespoons (25g) sugar to egg yolks and mix well.

  10. Beat egg whites in a clean, dry bowl. Add 2 tablespoons (25g) sugar in 3 portions into egg whites. Beat until stiff peaks form.

  11. Fold the egg white mixture into the egg yolk. Add the rice flour mixture.

  12. Once the batter is mixed well, transfer it to a pastry bag with a round tip.

  13. Line a baking sheet with parchment paper. Pipe the batter into circles, 1 inch (3cm) in diameter.

  14. Bake for approximately 15 minutes.

  15. For the assembly

    Beat the remaining 1/4 cup (60ml) heavy cream over iced water until soft peaks form.

  16. Place a spoonful of the whipped cream on the chilled mousse and top with a cookie. Serve.

Note

  • This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
  • The cooking time using microwave oven in this recipe is based on 1,000W in the US.
  • The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.