Green Tea And Mint Mousse Recipes

GREEN TEA MOUSSE

Steps:

• Dissolve gelatine powder in 4 tbsps of water and set aside.
• Mix egg yolks and sugar in a bowl. Heat milk in a pan and dissolve the gelatine in the milk. Gradually add the milk in the egg mixture.
• Dissolve green tea powder in 3 tbsps of warm water. Add the green tea in the egg and milk mixture and stir well, cooling the bowl in ice water.
• Further, add whipped heavy cream in the mixture.
• Pour the mixture into cups or glasses and chill them in the refrigerator minimum of 2 hours.

MINT MOUSSE

Steps:

• In medium saucepan combine bars, broken up and 1/2 cup cream.
• Stir constantly over low heat until melted and smooth.
• Stir in mint extract.
• Remove from heat and cool completely.
• In medium size mixing bowl, beat on medium speed remaining cream and the powdered sugar until stiff peaks form.
• Add the food color and beat just until color is uniform.
• Gently fold in the cooled white mixture and optional chips if using, until well blended.
• cover and chill for at least 2 hours.
• Serve as desired.

GREEN TEA MOUSSE CHEESECAKE

Steps:

• Combine the graham cracker crumbs with 2 tablespoons of sugar in a mixing bowl. Drizzle in the melted butter and mix until evenly moistened. Press into the bottom of a 9-inch springform pan lined with waxed paper; set aside.
• Stir the tea powder into the warm water; set aside. Sprinkle the gelatin over the cold water; set aside.
• Whip the cream to stiff peaks; set aside. Beat the cream cheese, 1/2 cup sugar, vanilla, and honey in a clean mixing bowl. Beat in the eggs one at a time until evenly blended. Cook the gelatin mixture in the microwave until melted, about 45 seconds. Beat the gelatin and tea into the cream cheese mixture, then fold in the whipped cream until smooth. Pour into the springform pan. Refrigerate 7 hours to overnight before unmolding and serving.

GREEN TEA AND MINT MOUSSE

Steps:

• Crush mint leaves in a small saucepan and add water; bring to a near boil, lower heat, and simmer for 10 minutes. Strain mint leaves from water and measure 3 tablespoons mint water. Reserve any remaining mint water for another use.
• Mix white chocolate, 3 tablespoons mint water, and matcha on top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula until smooth, 5 to 10 minutes. Remove from heat and allow white chocolate mixture to cool to room temperature.
• Beat cream in a bowl using an electric mixer until soft peaks form; fold into white chocolate mixture.
• Whisk egg whites in a large bowl until soft peaks form; fold into white chocolate mixture using a rubber spatula. Divide mousse among 6 dessert cups and chill until set, at least 1 hour.