Matcha Mousse

 

Each spoonful highlights the earthy, mellow grassy flavour matcha has to offer, and erythritol’s sweetness complements those signature notes. Just heat almond milk in the microwave, whisk in the tea, make the base for the mousse, and before you know it, you have a lovely green dessert! For the best result, use high-quality matcha powder. Look for matcha from Japan with a bright green colour and a sweet aftertaste. Another sign of quality is the texture of the powder. You have a quality product if it’s smooth and silky when spread on a piece of paper. The best matcha is stone milled.

Matcha Mousse

Matcha Mousse
Yield: 1
Author: Rachel Aust
Prep time: 5 MinCook time: 0.2 MinInactive time: 2 HourTotal time: 2 H & 5.2 M
This matcha mousse is light and airy yet rich and creamy, plus it looks great in an elegant dessert glass. Moreover, it’s sugar-free!

Ingredients

Instructions

  1. Heat the milk in the microwave for 15-20 seconds or until steaming.
  2. Whisk in the matcha, preferably with a Chasen (bamboo whisk). Follow with the erythritol.
  3. Beat the yogurt, coconut cream, and vanilla extract with an electric mixer fitted with a whisk attachment. Start on low, then gradually increase the speed to medium-high. Stop once light and fluffy.
  4. Add 1/3 of the matcha, milk, and erythritol to the yogurt and fold until uniform in colour.
  5. Repeat with the remaining matcha mixture until all of it is incorporated.
  6. Cover and chill for 2 hours or until firm.
  7. Spoon into a dessert glass and enjoy.

Nutrition Facts

Calories

308.76

Fat (grams)

26.49 g

Carbs (grams)

10.91 g

Fiber (grams)

0.66 g

Protein (grams)

8.06 g

While I do my best to calculate the nutritional information these figures should be considered estimates only.

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