You are only 4-ingredients and 30 minutes away from this light and fluffy matcha mousse. Plus, one simple step to turn this into ice cream!
In This Post, You Will Find...
- The 4 Ingredients
- The Difference Between Good & Great Mousse
- Variations With and Without Raw Eggs
- My Favorite Way to Serve This Recipe
- Step by Step Instructions with photos
- How to Turn This Into Ice Cream
The Four Basic Components
You will only need 4 ingredients for this recipe: sugar, egg whites, culinary grade matcha powder, and heavy cream. You will use the sugar and egg whites to make a meringue, and you will use the sugar and heavy cream to make whipped cream. The two mixed together make a delicious, fluffy matcha mousse.
Good vs. Great Mousse
Since there are only a few ingredients in this recipe, using high-quality ingredients will make the difference between a good and bad mousse. Here are a few culinary grade matcha brands that I like to use:
- Aiya Culinary Grade Matcha (affiliate link to Amazon opens in new tab)
- Mizuba Culinary Grade Matcha (affiliate link to website opens in new tab and adds coupon code for free shipping, PPMatcha)
Raw Eggs or Not?
This recipe contains raw eggs, but I am also including instructions to cook them. Why? Because those who are pregnant, have compromised immune systems, and are older or under 3 years old, and others should not be consuming raw eggs. To make this recipe with cooked eggs requires a few extra steps. Here they are:
- First, whisk the egg whites and sugar together in a heat-proof bowl or in the top piece of a double boiler. Then place over a pot of simmering water (or the bottom part of your double boiler) on medium heat.
- Make sure the surface of the simmering water doesn’t touch the bottom of the heat-proof bowl. This will cook the eggs more than you want and the recipe will fail.
- Whisking constantly, cook the egg mixture until it reaches 160°F (71°C) on an instant-read (opens in new tab) or infrared thermometer (opens in new tab), which should take about 10-11 minutes. Do not stop whisking, or the eggs will solidify. If the steam gets too hot over your hand, use an oven mitt. Carefully remove from heat and allow to cool for 10 minutes.
- Then, use this mix to proceed with the recipe as normal.
My Favorite Way to Serve This Recipe
I like to serve this recipe with a ½ serving of matcha mousse next to a ½ serving of dark chocolate mousse. The pairing is wonderful, and both can be made in advance!
Or, make a matcha mouse and chocolate mousse layered french silk pie!
Note: This recipe keeps 4-5 days in the refrigerator, and keeping it in the fridge helps to preserve the light, fluffy texture of the mousse. Please cover.
Step by Step Recipe
First, make the matcha whip. Add the three egg whites to a mixer (or large bowl if using a hand mixer.) Whip the egg whites until they turn white and begin to stiffen, then add a ⅓ cup of sugar and whip the egg and sugar mixture until stiff peaks form (photo 1). Finally, add 1 tablespoon of culinary grade matcha powder (affiliate link opens in new tab) and mix to incorporate (photo 4). Make sure to clean the mixer or hand mixer before using it in the next step.
Now, it’s time to make the whipped cream. Whip one cup of cold heavy cream in a clean mixer bowl or medium sized bowl. When the whipped cream begins to get stiff (photo 2 below), add ⅓ cup of sugar and vanilla extract. Whip the sugar and cream mixture until stiff peaks form (photo 3 below).
Note: It is important for the mixer and bowl to be clean between making the meringue and whipped cream portions of the mousse or the cream will not whip properly.
Gently fold the whipped cream into the matcha whip ⅓ at a time until fully incorporated.
Cover and keep in the refrigerator for at least one hour before serving. You can also keep it overnight and up to 4 days in the refrigerator if you'd like to make it in advance.
Have more mousse questions? I've probably answered them in this 4-Ingredient Dark Chocolate Mousse post. Check it out!
One More Step = Ice Cream
Frozen mousse is also known as semifreddo, an Italian semi-frozen ice cream that does not require an ice cream maker. If you want to turn this mousse into a semifreddo, you can find step by step instructions in my post for Strawberry Matcha Semifreddo.
Here is the gist... Transfer to either a ¼ baking sheet, or any glass baking dish that is 9×13, 9×9, 8×8, 9×5 or similar. Cover and refrigerate for at least 8 hours before serving.
If you like this recipe you will love...
The following recipes all include some version of this recipe, so I know you'll love them.
- Dark Chocolate Gelt with Matcha Mousse
- Chocolate Matcha French Silk Pie
- Strawberry Matcha Semifreddo
- Whipped Matcha Latte
Or check out all my matcha favorites here.
- ⅔ cup sugar divided into ⅓ and ⅓
- 1 tablespoon culinary grade matcha powder
- 3 egg whites
- 1 cup heavy cream cold
Matcha Whip *
- Add the 3 egg whites to a mixer or large bowl if using a hand mixer. When the egg whites turn white and begin to get stiff, add ⅓ cup of sugar and whip to stiff peaks. Then add 1 tablespoon of matcha powder and mix to incorporate. Clean the mixer or hand mixer before moving on.
- Whip 1 cup of cold heavy cream in a clean mixer bowl or medium sized bowl. When the whipped cream begins to get stiff, add ⅓ cup of sugar and vanilla. Whip to stiff peaks.
- Fold the whipped cream into the matcha mousse ⅓ at a time until incorporated.
- Cover and refrigerate for at least 1 hour and up to 4 days before serving.