Greenteamousse Recipes

GREEN TEA MOUSSE CHEESECAKE

Green Tea Mousse Cheesecake image

Been looking for a no-bake Japanese-style green tea cheesecake for a long time? Well, this is the recipe created just for you.

Provided by Erika

Categories World Cuisine Recipes Asian Japanese

Time 7h21m

Yield 12

Number Of Ingredients 13

Ingredients

1 (4.8 ounce) package graham crackers, crushed
2 tablespoons white sugar
3 tablespoons unsalted butter, melted
2 tablespoons green tea powder (matcha)
½ cup warm water
2 tablespoons unflavored gelatin
½ cup cold water
2 cups whipping cream
2 (8 ounce) packages cream cheese, at room temperature
½ cup white sugar
1 teaspoon vanilla extract
¼ cup honey
2 eggs

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.

Nutrition Facts : Calories 416.8 calories, Carbohydrate 27.4 g, Cholesterol 134 mg, Fat 32.6 g, Fiber 0.3 g, Protein 5.7 g, SaturatedFat 19.6 g, Sodium 207.5 mg, Sugar 20 g

GREEN TEA MOUSSE

Green Tea Mousse image

Green tea mousse is a cool dessert. This recipe uses maccha green tea powder. **Please note: Prep Time is cook time and Cook Time is chill time.

Provided by kittycatmom

Categories Dessert

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon gelatin, powder
4 tablespoons water
2 egg yolks
1/2 cup sugar
1 cup milk
1 cup heavy cream
1 tablespoon macha green tea powder
3 tablespoons warm water

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.

Nutrition Facts : Calories 371.6, Fat 26.3, SaturatedFat 15.8, Cholesterol 184.5, Sodium 60.1, Carbohydrate 29.8, Sugar 25.1, Protein 5.9

GREEN TEA MOUSSE CHEESECAKE

Green Tea Mousse Cheesecake image

Make and share this Green Tea Mousse Cheesecake recipe from Food.com.

Provided by Abby2495

Categories Dessert

Time 8h

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 (4 7/8 ounce) package graham crackers, crushed
2 tablespoons white sugar
3 tablespoons unsalted butter, melted
2 tablespoons green tea powder (matcha)
1/2 cup warm water
2 tablespoons unflavored gelatin
1/2 cup cold water
2 cups whipping cream
2 (8 ounce) packages cream cheese, at room temperature
1/2 cup white sugar
1 teaspoon vanilla extract
1/4 cup honey
2 eggs

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 spring form 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 spring form pan. Refrigerate 7 hours to overnight before un-molding and serving.

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