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May 26, 2010 / Michelle Ferris

Green Tea Mousse Recipes

Are you looking for a delicious, adventurous dessert recipe for your dinner party? Try these delectable green tea mousse recipes… they’ll be a delightful addition to your dinner that is sure to impress your guests’ palates.

Green tea mousse is a popular dessert in Japan. These recipes make use of matcha green tea powder. It has a smooth texture and can be the perfect complement to your dinner party menu. There are several different ways of preparing this mouthwatering ingredient. I’ve listed out three different methods.

I haven’t tried these recipes yet, but I can guarantee I will be doing so soon! If you try them, please leave a comment and let me know if you end up tweaking it at all, or if parts work/don’t work… I compiled these recipes of several other sites for a well-balanced blend of ingredients.

Green Tea Mousse Recipes

Notes for everyone:

Some of these recipes are more challenging than others.

Notes for more high-maintenance tummies:

Some are gluten free. Some are not. Feel free to substitute a gluten-free flour (if you try it, please let me know which type of flour you used and how well it worked!)

Some are vegetarian. Some are not. I don’t know what you could substitute gelatin with, but I’m sure Google knows!

They all have dairy in them, though I would be willing to bet that if you substituted the milk/cream for light coconut milk or regular coconut milk, it would work just as well. Whipping just takes longer. A lot longer.



Green Tea Mousse Recipe #1: Green Tea Mousse

1 Tbsp Gelatin Powder
2 Egg Yolk
4 Tbsp Water
1 C Milk
½ C Sugar
1 C Heavy Cream
3 Tbsp Warm Water
1 Tbsp Matcha Green Tea Powder (or more, depending on taste)

  • Mix gelatin powder in 4 Tbsp water. Dissolve the powder completely and remove any lumps.
  • Mix sugar and egg yolk in a bowl.
  • In a pan, heat milk over low/medium heat and then slowly add the gelatin. Make sure that the gelatin is dissolved.
  • While stirring, add the milk to the egg yolk mixture (so that it doesn’t cook the egg).
  • Use 3 tbsps of warm water to dissolve green tea powder.
  • Add this to the previous mixture.
  • Use egg beater to whip heavy cream into whipped cream. Gently fold into the mixture.
  • Stir well and cool the bowl in a larger bowl filled with ice water.
  • Empty the mixture into glasses or cups and let it chill in a cool, dry place. Makes 4 servings.


Green Tea Mousse Recipe #2: Green Tea Whipped Cream

1 ½ C Whipping Cream
1 Tbsp Green Tea Powder, or according to taste
Sugar, according to taste
  • Use egg beater to whip the cream. Continue till bubbles form.
  • Add green tea powder to the cream.
  • Now add sugar or sugar substitutes as per taste.
  • Serve, or serve chilled.

Note: I have not tried this recipe yet, but adding the sugar and green tea powder after you’ve already started whipping the cream seems ridiculous to me. I would think you would want to add these first to ensure they mix in completely and the sugar is completely dissolved. If you try this recipe, let me know how you did it and what worked / didn’t work for you. Thanks!


Green Tea Mousse Recipe #3: Green Tea Mousse Cake

To make this delicately flavored cake, first the green tea sponge cake has to be made, and then the mousse filling. The cake recipe mentioned below is simple and easy to prepare.

Green Tea Sponge Cake

4 egg yolks
4 egg whites
1/4 C castor sugar (see explanation at bottom of page)
1/4 C corn oil
3/4 C cake flour
1/8 C water
1 tsp green tea powder

Green Tea Mousse Filling

4 egg yolks
3/5 C milk
1/4 C castor sugar (see explanation at bottom of page)
1 1/4 whipped cream
2 tsp green tea powder
1/4 C water and 1 1/2 gelatin powder (mix these ingredients together and microwave for around 25 seconds)

  • Mix the water, eggs yolk, sugar and corn oil together. Stir till the mixture becomes smooth.
  • Add green tea powder and flour to the mixture and mix evenly.
  • Whisk egg white with sugar till it becomes stiff. Pour the egg yolk mixture into a 9 inch square ring.
  • Bake the mixture at 340 degrees for approximately 30 minutes.
  • Allow the cake to cool at room temperature. Divide the cake into two slices and place one slice into a 9 inch square cake ring.
  • In order to prepare the mousse filling, heat milk and add green powder and castor sugar to the milk. Mix eggs yolk and stir. Now add gelatin mixture. Allow it to cool.
  • Pour a part of the mousse filling onto the cake ring. Place the other slice of the green tea sponge cake above it.
  • Pour the remaining mixture on top of the slice and even it out. Refrigerate until the mousse sets.
  • Remove the cake from the cake ring and garnish with green tea powder.
Castor Sugar… What is it, and why do I need it?

Castor / caster sugar is the name of a very fine sugar in Britain, so named because the grains are small enough to fit though a sugar “caster” or sprinkler. It is sold as “superfine” sugar in the United States.

Because of its fineness, it dissolves more quickly than regular white sugar, and so is especially useful in meringues and cold liquids. It is not as fine as confectioner’s sugar, which has been crushed mechanically (and generally mixed with a little starch to keep it from clumping).

If you don’t have any castor sugar on hand, you can make your own by grinding granulated sugar for a couple of minutes in a food processor (this also produces sugar dust, so let it settle for a few moments before opening the food processor).

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