Ethereal Sakura Mousse Gardens

Allergens

Dairy, Eggs

Ingredients

• 1 cup heavy cream 8 oz white chocolate, finely chopped 2 tbsp matcha powder 4 egg yolks 1/4 cup granulated sugar 1/2 tsp vanilla extract 2 tbsp sakura
• flavored liqueur (optional) Fresh sakura flowers, for garnish Edible gold leaf, for garnish

Instructions

1. a. In a medium saucepan, heat the heavy cream until just simmering. Remove from heat and add finely chopped white chocolate, stirring until fully melted and smooth. Let cool to room temperature. b. In a separate bowl, whisk together matcha powder and egg yolks until well combined. Gradually pour in half of the cooled white chocolate mixture while continuously whisking. Pour this mixture back into the saucepan with the remaining white chocolate. c. Heat the saucepan over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Remove from heat and strain through a fine mesh sieve into a clean bowl. Stir in granulated sugar, vanilla extract, and sakura flavored liqueur (if using). d. Divide the custard mixture evenly among six individual dessert glasses or bowls, then cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.

Chef’s Insight

The balance of white chocolate and matcha creates a creamy, rich base that complements the delicate floral notes of sakura.

Notes

This recipe is best prepared a day in advance to allow for proper setting.