Matcha Mousse

3/4 cups heavy cream
.5 cups matcha powder
.5 cups ml milk
.5 cups white chocolate

Preparation Matcha Mousse:
Break the white chocolate into pieces. Heat the heavy cream with.5 cupsof milk and mix in the white chocolate. Remove liquid from heat and stir in .5 cups of matcha powder with a whisk until completely dissolved. Pass through the iSi funnel & sieve directly into the 1 US Pint Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 6-8 hours.

Note: Matcha powder can be found in Asian/Japanese supermarkets.

Leave a Reply

Your email address will not be published. Required fields are marked *