Step 1
Boil water, measure out the amount needed, and allow to cool for at least a minute; water that’s too hot can “burn” matcha and leave a bitter taste. Sift the matcha into a medium, heatproof bowl. Add the hot water to the bowl and whisk vigorously in a zig-zag pattern, using a whisk or a hand-held milk frother, until matcha is suspended in the liquid and develops a foam layer on top.
Step 2
Add the chopped white chocolate to the bowl. Set aside.
Step 3
Combine ¾ cup (188 ml) heavy cream, the Redpath® Icing Sugar, and salt in a small, heavy-bottomed saucepan and place over medium to medium-high heat. Heat cream until the edges just begin to bubble slightly, stirring to dissolve the sugar; do not boil.
Step 4
Slowly pour the hot cream into the white chocolate-matcha mixture. Let sit for 2 minutes. With a heatproof spatula, slowly stir the hot cream into the mixture until smooth and evenly distributed.
Step 5
Set aside to cool to room temperature.
Step 6
In the bowl of a stand mixer fitted with the whisk attachment (see Chef’s Tips), beat the remaining 1 cup (250 ml) heavy cream on medium-low speed until slightly thickened. Increase speed to medium to medium-high until medium peaks form (tips should fold over when the whisk attachment is lifted from the cream); do not over-whip.
Step 7
With a large rubber spatula, transfer ⅓ of the whipped cream into the cooled white chocolate-matcha mixture and quickly fold in; this will lighten the white chocolate-matcha mixture to make it easier to fold in the remaining whipped cream.
Step 8
Add in the remaining whipped cream and gently fold until no streaks remain.
Step 9
Spoon mousse or transfer to a piping bag and pipe into glasses or dishes. Cover with plastic wrap and place in the fridge to chill for at least 2 hours.
Step 10
Just before serving, lightly dust tops with matcha powder.
*Don’t let the matcha mixture sit too long, or it will fall out of suspension, which may cause lumps in the mousse.
*Use a good quality white chocolate bar; most white chocolate chips have stabilizers in them to prevent them from melting completely and keep their “chip” shape.
*Chill the bowl and whisk attachment in the freezer for at least 10 minutes before whipping cream. This helps the heavy cream to whip up quicker.
