Sumptuous Gluten-Free Matcha Mousse Torte
Indulge in our gluten-free matcha mousse torte recipe that combines the rich flavors of matcha and white chocolate with a crunchy nutty base for an unforgettable dining experience.
Allergens
Dairy, Eggs
Ingredients
- 200g gluten
- free biscuit crumbs
- 100g unsalted butter, melted
- 250g white chocolate, finely chopped
- 400ml heavy cream
- 3 large egg yolks
- 60g granulated sugar
- 2 tbsp matcha powder (high quality)
- 1 tsp vanilla extract
Instructions
- a. Prepare the base by combining gluten free biscuit crumbs and melted butter in a bowl, then press into the bottom of an 8 inch springform pan. Chill in the refrigerator for 30 minutes. b. In a heatproof bowl, combine white chocolate and heavy cream. Microwave in 20 second intervals, stirring between each, until fully melted and smooth. Set aside to cool slightly. c. In a separate bowl, whisk egg yolks, granulated sugar, matcha powder, and vanilla extract until well combined. Slowly add the cooled white chocolate mixture, whisking continuously. d. In a separate clean bowl, whip heavy cream to soft peaks. Fold the whipped cream into the matcha mixture gently until fully incorporated. e. Pour the matcha mousse over the prepared base in the springform pan and smooth the top. Refrigerate for at least 4 hours or overnight.
Chef’s Insight
The contrasting textures of the crunchy base and velvety mousse create an unforgettable sensory experience.
Notes
Use high-quality matcha powder for a stronger, richer flavor.