Okay, so yesterday I decided to make a matcha mousse cake. I’ve seen these all over Instagram, and they look so fancy, I just had to try it myself!
Getting Started
First, I gathered all my ingredients. This was a bit of a treasure hunt, to be honest. I found some good quality matcha powder online – that’s the key, you need the good stuff for that vibrant green color and flavor.
- Matcha powder (obviously!)
- Heavy cream
- Gelatin sheets (or powder, I used sheets)
- Sugar
- Some cookies for the crust (I used digestive biscuits, but graham crackers would work too)
- Melted butter
- A bit of water
Making the Crust
I started by making the crust. I crushed the cookies into fine crumbs – I just put them in a bag and whacked them with a rolling pin. It’s kinda therapeutic, you know? Then, I mixed the crumbs with melted butter and pressed the mixture into the bottom of a springform pan. Super easy, and it smelled amazing already.
The Mousse Part
Next up, the mousse! I bloomed the gelatin sheets in cold water. While that was happening, I whipped the heavy cream with sugar until it formed soft peaks. Don’t overwhip it, or it’ll get grainy. Been there, done that, not fun.
Then, in a separate bowl, I mixed the matcha powder with a little bit of hot water to make a smooth paste. You gotta make sure there are no lumps, otherwise, you’ll get little bits of bitter matcha in your mousse. Not the end of the world, but not ideal either.
Once the gelatin was softened, I melted it gently in the microwave (just a few seconds!) and whisked it into the matcha paste. Then, I gently folded the matcha mixture into the whipped cream. You want to be careful here – don’t deflate all that air you just whipped in!
Putting It All Together
Finally, I poured the mousse over the crust in the springform pan. I tapped the pan on the counter a few times to get rid of any air bubbles, then covered it with plastic wrap and stuck it in the fridge.
The Waiting Game
The hardest part? Waiting! It needs at least 4 hours to set, but overnight is even better. I left mine overnight, dreaming of matcha goodness.
The Big Reveal
This morning, I carefully removed the cake from the pan. It looked… pretty good! I dusted the top with a little extra matcha powder for decoration, and sliced myself a piece. It was so creamy and smooth, with that perfect balance of sweetness and the slightly bitter, earthy flavor of matcha. I’m pretty proud of myself!
It wasn’t perfect, a little wobbly, but hey, it was my first try. Definitely making this again, maybe with a white chocolate drizzle next time… Stay tuned!
