Simple Matcha Mousse No Gelatin Recipe
This matcha mousse is a creation of mine on a day when I ran out of gelatin at home. With available ingredients like matcha, sugar, whipping cream, and fresh milk, we can make matcha mousse no gelatin that is still airy, rich, and full of matcha flavor.
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What is mousse?
Mousse, in French, means “foam,” which perfectly reflects the nature of this dessert with its light, smooth, and airy texture. The main ingredients of mousse are whipped cream and eggs, which are whipped to create an airy and light consistency that melts in your mouth when eaten.
In addition to the main ingredient of whipping cream, many mousse recipes use gelatin to give the dessert a firmer texture after chilling. With the right amount of gelatin, the mousse can become firm enough to be removed from the mold entirely. Because of this, you can find mousse in a variety of shapes, from those served in glass cups to ones resembling a cake with a base (which can be made from sponge cake or cookies) and layers of mousse on top.
To make the flavor of the mousse more diverse and appealing, we often combine different types of fruits and flavors like chocolate, matcha, coffee, strawberry, peach, mango, melon, etc. They are all delicious!
Matcha Mousse No Gelatin Recipe
In my matcha mousse no gelatin recipe, I simplify the ingredients by skipping eggs and gelatin, keeping only whipping cream, a little fresh milk, matcha, and a sweetener. This makes the preparation process very simple—you only need about 15 minutes to complete it.
In terms of texture, this version of matcha mousse is very light and airy, but it’s definitely not as firm as versions that include eggs and gelatin. Therefore, you must serve it in a glass.
For garnish and to pair with the matcha mousse, you can use sweet and tart berries such as strawberries, raspberries, grapes, peaches, mangoes, etc.
Here is the recipe for matcha mousse no gelatin, which serves 4:
- 4 tsp matcha
- 2 tbsp water
- 4 tbsp sugar
- 6 tbsp milk
- 250ml (1 cup) whipping cream
Instructions
Step 1. Mix the Matcha
- Mix the matcha and water together using a matcha whisk or simply a small spoon to stir until the matcha is fully dissolved, creating a thick, dark green paste. Next, add the milk and mix until combined. If the matcha milk mixture is a bit lumpy, don’t worry; you’ll be mixing it again with the whipping cream later.
Step 2. Whip the Cream
- Use an electric mixer or a hand whisk to whip the whipping cream and sugar. Make sure the whipping cream is kept cold before whipping. Once the mixture starts to thicken, stop whipping and check the consistency every 10 seconds to avoid overbeating. Stop when the mixture forms soft peaks.
- Then, add the matcha milk mixture to the whipped cream and continue mixing until everything is smooth and fully combined.
Step 3. Transfer the Mixture into Glasses
- Use a piping bag to transfer the finished mousse mixture into glasses. If you don’t have a piping bag, you can simply use a spoon, but it may be slower and not as neat as using a piping bag.
- Chill the matcha mousse in the refrigerator for about 30 minutes to 2 hours before serving. While you can eat it right after making it, it tastes better when chilled. Before serving, sprinkle a layer of matcha powder on top and garnish with your favorite fruits like strawberries, grapes, peaches, etc.
Storing Matcha Mousse No Gelatin
With this version of matcha mousse, it’s best to consume it as soon as possible, within no more than 2 days, as it contains no preservatives and no gelatin to help it set for longer storage.
Variations
You can also use this recipe to make chocolate or coffee mousse by replacing the matcha with coffee powder, cocoa powder, or chocolate. This recipe is not suitable for fruit mousses as making fruit mousse would require a more complex preparation of puree or juice.
Simple Matcha Mousse No Gelatin Recipe
Ingredients
- 4 tsp matcha
- 2 tbsp water
- 4 tbsp sugar
- 6 tbsp milk
- 250 ml whipping cream 1 cup
Instructions
Step 1. Mix the Matcha
- Mix the matcha and water together using a matcha whisk or simply a small spoon to stir until the matcha is fully dissolved, creating a thick, dark green paste. Next, add the milk and mix until combined. If the matcha milk mixture is a bit lumpy, don’t worry; you’ll be mixing it again with the whipping cream later.
Step 2. Whip the Cream
- Use an electric mixer or a hand whisk to whip the whipping cream and sugar. Make sure the whipping cream is kept cold before whipping. Once the mixture starts to thicken, stop whipping and check the consistency every 10 seconds to avoid overbeating. Stop when the mixture forms soft peaks.
- Then, add the matcha milk mixture to the whipped cream and continue mixing until everything is smooth and fully combined.
Step 3. Transfer the Mixture into Glasses
- Use a piping bag to transfer the finished mousse mixture into glasses. If you don’t have a piping bag, you can simply use a spoon, but it may be slower and not as neat as using a piping bag.
- Chill the matcha mousse in the refrigerator for about 30 minutes to 2 hours before serving. While you can eat it right after making it, it tastes better when chilled. Before serving, sprinkle a layer of matcha powder on top and garnish with your favorite fruits like strawberries, grapes, peaches, etc.
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Nutrition
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