- 1100 ml milk
- 200 ml heavy cream
- 100 g white chocolate
- 10 g matcha powder
Preparation Matcha Mousse
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.
Preparation Matcha Latte
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)