Genmaicha white chocolate mousse

Step by step

Allow at least four hours in the fridge. Cool the chocolate mixture to room temperature before folding in the cream.

1. 01

   Mix the tea and milk

   Sift the genmaicha. Warm the milk gently, then whisk it into the powder in two additions until smooth.

2. 02

   Melt the white chocolate

   Heat 80 ml cream until steaming without bringing it to a rolling boil. Pour over the chopped white chocolate, leave for one minute, then stir gently until smooth.

3. 03

   Combine and cool

   Stir the genmaicha mixture and salt into the chocolate. Let it cool to around room temperature, approximately 25–30°C, while keeping it fluid. A hot base will deflate the whipped cream.

4. 04

   Fold in the cream

   Whip the remaining 160 ml cold cream to soft peaks. Stir a third into the tea-chocolate mixture, then gently fold in the rest.

5. 05

   Chill and serve

   Divide between four glasses, cover and refrigerate for at least four hours. Add the optional chocolate just before serving.