Author Notes
I am in love with matcha green tea powder and I think its really important to use high quality matcha (ceremonial grade). This is a light yet satisfying and creamy mousse that can be stored up to 4 days in the fridge. —Lisa Muller
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Ingredients
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400 milliliters
rice milk
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100 milliliters
coconut milk
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5 tablespoons
melted cacao butter
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1/2 cup
light honey or maple syrup grade A
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2 teaspoons
matcha powder (ceremonial grade)
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1 teaspoon
agar agar powder
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1 tablespoon
vanilla extract OR
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1
whole vanilla pod
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Pinch
salt
Directions
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Heat the coconut milk, 300 ml rice milk with the sweetener of your choice, the scraped vanilla pod and seeds (or extract) and cacao butter in a pot until melted but not cooking.
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In a small bowl put the matcha powder and add a few Tbsp hot but not boiling water.
With a bamboo or regular whisk froth the powder with the water for a few seconds until well combined and it starts to foam. Add the mix to the rice milk, stir and pour into a bowl or blender.
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Heat the remaining 100 ml rice milk in the same pot, add salt and the agar while still cold, turn up the heat and let boil for about a minute while stirring constantly.
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Now pour the agar mix either into the bowl and use a hand blender or combine everything in a high speed blender for a few seconds.
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Pour into ramekins, little tea cups or glasses and chill for a few hours.
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