Michelin-Star Japanese Matcha Mousse Delight: A Culinary Masterpiece in Every Bite

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups heavy whipping cream 1 cup whole milk 6 large egg yolks 1/2 cup granulated sugar 4 tablespoons culinary
• grade matcha powder 1/2 cup red bean paste 1/3 cup white sugar 1 teaspoon vanilla extract 1/4 teaspoon sea salt 6 tablespoons caramelized sugar for crème brûlée topping

Instructions

1. Preheat oven to 325°F (160°C). Arrange six ramekins in a roasting pan and set aside.
2. In a saucepan, combine the milk, matcha powder, and 1/4 cup of granulated sugar. Whisk until the matcha powder is fully incorporated and no lumps remain. Heat over medium heat until steaming but not boiling. Remove from heat and let it cool for 15 minutes.
3. In a separate bowl, whisk together egg yolks, the remaining 1/4 cup granulated sugar, vanilla extract, and sea salt. Slowly pour the cooled matcha mixture into the egg yolk mixture while continuously stirring to prevent curdling.
4. Pour the mixture through a fine mesh strainer into a large measuring cup or pitcher. Divide half of the mixture evenly among the six ramekins. Bake for 20 minutes in the preheated oven, then remove and allow to cool. Repeat with the remaining mixture and let it cool completely.
5. Place a small scoop of red bean paste at the center of each mousse filled ramekin. Top with an additional layer of matcha mousse, smoothing out the top. Chill in the refrigerator until set, about 4 hours or overnight.
6. For the crème brûlée topping, sprinkle approximately 1 tablespoon of caramelized sugar over each chilled ramekin. Use a blowtorch to caramelize the sugar evenly and achieve a golden brown crust. Allow the caramelized sugar to set for at least 5 minutes before serving.

Chef’s Insight

The combination of velvety matcha mousse, rich red bean paste, and crispy crème brûl