Break the white chocolate into pieces. Heat the heavy cream with 100 ml of milk and mix in the white chocolate. Remove liquid from heat and stir in 5 g of matcha powder with a whisk until completely dissolved. Pass through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 6-8 hours.
Briefly bring 1 L of milk to a boil. Remove liquid from heat and stir in 5 g of matcha powder with a whisk until completely dissolved.
Serve the matcha latte with the matcha mousse topping.
Note: Matcha powder can be found in Asian/Japanese supermarkets.
Recipe from Vera Wiedermann, Culinary Art & Table Ware Designer (Austria)
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