Japanese Cherry Blossom Matcha Mousse Cake

Allergens

Dairy, Eggs

Ingredients

• 1 cup heavy cream
• 8 oz white chocolate, finely chopped
• 4 tbsp unsalted butter, softened
• 6 large egg yolks
• 1/4 cup granulated sugar
• 2 tsp culinary matcha powder
• 1 tsp vanilla extract
• Pinch of salt
• 1 1/2 cups heavy cream
• 1 tsp matcha powder, for dusting
• Edible cherry blossom flowers, for garnish

Instructions

1. Begin by making the white chocolate ganache. In a saucepan, heat 1 cup of heavy cream until simmering. Pour over the chopped white chocolate and let sit for 5 minutes before stirring until smooth. Add softened butter and set aside to cool. In a separate bowl, whisk together egg yolks, granulated sugar, matcha powder, vanilla extract, and pinch of salt. Whisk in a small amount of the white chocolate ganache, then gradually add the remaining ganache until fully incorporated. Pour the mixture into a heatproof container and chill for 30 minutes in the refrigerator. In a separate bowl, whip 1 1/2 cups of heavy cream to stiff peaks. Fold the whipped cream into the chilled matcha custard until smooth. Transfer the mousse to a cake pan and freeze until firm, at least 4 hours or overnight. Before serving, remove the cake from the freezer and let it thaw slightly for easier slicing. Dust with additional matcha powder and garnish with edible cherry blossom flowers.

Chef’s Insight

The key to a perfect mousse is whipping the cream to just the right consistency, ensuring a light and airy texture.

Notes

Use high-quality matcha powder for the best flavor and color.