What more could you ask for in a spring dessert?
Oh- it's delicious too.
And it has matcha goodness.
Still a 20.
But with antioxidants.
Minty Green Tea Mousse
1 package unflavored gelatin (~1 Tbsp)
1/4 cup cold water
1 cup 2% milk
2 egg yolks
1/2 cup fine sugar
1 1/2 Tbsp matcha powder
1 Tbsp fresh mint leaves, finely minced
Dash pure mint extract (optional for extra mint flavor)
1 1/2 cups heavy whipping cream
Place a medium metal or glass mixing bowl in the freezer.
In a medium bowl, whisk together cold water and matcha powder. Mix in gelatin and set aside.
In a small saucepan, heat milk to a low boil. Whisk in matcha/gelatin mixture and set aside.
In an additional mixing bowl, use a handheld mixer to combine egg yolks and sugar. Place the bowl in an ice bath (in the sink) and mix in milk mixture, a little at a time. Add in minced mint and extract (if desired).
Remove mixing bowl from freezer, pour in whipping cream and beat until stiff peaks form. Gently fold whipping cream into matcha mixture until evenly combined.
Pour mixture evenly between six small serving glasses and place in refrigerator for 3 hours, or until set.
Garnish with additional mint leaves.