Melt-in-Your-Mouth Japanese Gluten-Free Matcha Mousse Torte with Raspberry Coulis

Allergens

Contains no common allergens unless specified.

Ingredients

• 100g gluten
• free sponge cake, sliced into 4 rounds
• 250g white chocolate, chopped
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/4 cup granulated sugar
• 3 large eggs, separated
• 1 tablespoon matcha powder
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup fresh raspberries
• 1/2 cup granulated sugar
• 1/4 cup water
• Edible flowers for garnish (optional)

Instructions

1. Prepare the gluten free sponge cake and allow it to cool completely. Slice into 4 rounds.
2. In a double boiler, melt the white chocolate and butter together until smooth. Set aside to cool slightly.
3. In a separate bowl, whisk together the egg yolks, sugar, matcha powder, vanilla extract, and pinch of salt. Stir in the melted white chocolate mixture until well combined.
4. In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the white chocolate matcha mixture.
5. In a saucepan, combine the raspberries, sugar, and water. Bring to a simmer and cook for 5 minutes or until the raspberries have softened and released their juices. Strain the mixture through a fine mesh sieve to create the raspberry coulis.
6. To assemble the torte, place one round of sponge cake on a serving plate, followed by a layer of the white chocolate matcha mousse. Repeat for the remaining layers.
7. Chill the torte in the refrigerator for at least 1 hour before serving. Drizzle with raspberry coulis and garnish with edible flowers (optional).

Chef’s Insight

The secret to this torte lies in the delicate balance of flavors and textures: the crunchy sponge cake, velvety mousse, and tangy raspberry coulis.

Notes

This recipe is perfect for a special occasion or an elegant dinner party. The combination of matcha and raspberries creates a unique flavor profile that will impress your guests.