Matcha Mousse Recipe

This super easy matcha mousse recipe is the perfect recipe when you want an impressive, delicious dessert with minimal fuss.

Because this matcha mousse recipe uses raw egg whites, you might want to use pasteurised egg whites to be on the safe side. This can be found in cartons at the supermarket, or very occasionally whole (although whole pasteurised eggs are harder to come by in the UK – in Japan they're standard).

You can see how I make my matcha mousse pots recipe on YouTube:

Ready? Let's go.

(Makes four individual  matcha mousse pots.)


1 tsp gelatin powder
2 tbsp water
1 tbsp matcha
80ml milk
2 egg whites
35g caster sugar
150ml double cream

To Decorate (Optional):

Clotted cream
A little extra matcha
Edible flowers


1. In a small bowl, sprinkle the gelatin powder over the water and set aside to soak for a couple of minutes.

2. Meanwhile, whisk the matcha and milk together until well-combined.

3. Heat the matcha milk in a small saucepan until just about steaming, switch off the heat, and stir in the gelatin until fully dissolved. Set aside and leave to cool to room temperature.

4. Whisk the egg whites until they form stiff peaks, and then whisk the sugar in until glossy. In a separate bowl, whisk the cream until spoonably thick but not thick enough to stand up in stiff peaks.

5. Fold the cooled matcha mixture into the egg whites with a balloon whisk, then gently fold in the cream.

6. Divide between four ramekins and chill in the fridge for at least four hours, or preferably overnight.

7. When you're ready to serve, spoon a teaspoonful of clotted cream on top of each, dust a little matcha on top, dot on some strawberries and finish with edble flowers.

Enjoy, and have fun.


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