Ethereal Matcha Mousse Garden

Discover this enchanting vegan dessert recipe for matcha mousse with cashew cream and edible flowers. Indulge in the delicate flavors of Japanese tea garden-inspired treats.

Time: Prep: 10 minutes - Cook: 0 minutes - Total: 10 minutes + chilling time

Servings: 2

Difficulty: Easy

Cuisine: Japanese, Vegan

Allergens

Tree nuts (cashew, almond)

Ingredients

1. 1 cup raw cashews, soaked overnight 2. 1/2 cup coconut cream 3. 4 tbsp agave syrup 4. 1 tbsp matcha powder 5. Edible flowers for garnishing 6. 8 almond cookies, crushed 7. Green tea leaves for garnish (optional)

Instructions

Drain and rinse the soaked cashews. Blend them with coconut cream and agave syrup until smooth and creamy.
In a separate bowl, whisk matcha powder into half of the cashew cream mixture. Set aside.
In serving glasses, layer the remaining cashew cream on the bottom. Top with the matcha cream.
Refrigerate for 2 hours or until set.
Before serving, sprinkle crushed almond cookies and edible flowers over the top. Garnish with green tea leaves if desired.

Chef’s Insight

Allow the mousse to set completely for an optimal texture.

Notes

The edible flowers used in this recipe should be organic and free from pesticides.

Substitutions

Replace cashews with macadamia nuts or tofu for a soy-based alternative.

Alternative Preparations

For a more indulgent dessert, serve the mousse with a side of Matcha Whipped Cream.

Alternative Methods

None required; this is an easy, no-cook recipe.

Best Storage Practice

Refrigerate any leftovers in an airtight container for up to 3 days.

Shelf Life

Consume within 3 days.

Plating Tips

Use soft daylight or natural glow to showcase the delicate layers and colors of this dessert. Arrange on a plate with a contrasting color palette.

Nutrition Facts

Each serving contains approximately 320 calories, with 24g of fat (16g saturated), 8g of protein, and 35g of carbohydrates, including 27g of sugar.