Moonlit Matcha Mousse Cake with Cherry Blossom Panna Cotta

Allergens

Dairy, Soy (in gelatin)

Ingredients

• 4 oz gluten
• free sponge cake, sliced into 16 rounds
• 2 cups heavy cream
• 1/2 cup white chocolate, finely chopped
• 3 tbsp matcha green tea powder
• 1/2 cup sugar
• 1 tsp vanilla extract
• 2 cups whole milk
• 1 tbsp gelatin powder
• 1/4 cup cold water
• 1 can (14 oz) cherry pie filling
• Edible cherry blossoms and matcha powder, for garnish

Instructions

1. In a double boiler, gently melt the white chocolate. Set aside to cool slightly.
2. In a medium saucepan, combine milk and sugar heat until sugar dissolves. Remove from heat and whisk in vanilla extract.
3. In a small bowl, soften gelatin in cold water then dissolve in the warm milk mixture. Let it cool to room temperature.
4. In a large bowl, whip 1 cup of heavy cream to stiff peaks. Fold in cooled white chocolate and matcha powder until evenly combined.
5. Divide mousse among 8 individual ramekins or dessert glasses chill for at least 2 hours.
6. In another bowl, whip remaining 1 cup of heavy cream to stiff peaks. Gently fold into the cooled milk mixture.
7. Pour the panna cotta mixture over the chilled mousse layer chill until set, about 4 hours.
8. To serve, place a sponge cake round atop each dessert, followed by a generous spoonful of cherry pie filling. Garnish with edible cherry blossoms and matcha powder dusting.

Chef’s Insight

Experiment with different teas to find your favorite matcha flavor combination.

Notes

For a festive touch, serve these desserts during springtime celebrations such as Hanami, the cherry blossom festival.