Green Tea Raspberry Mousse

I was so sick last week that I spent days watching series at home. Then came a day where I decided to stop wasting my time, and do something more interesting: baking a layered mousse.

I browsed through Internet for ideas and recipes, and got my inspirations from Hidemi Sugino's Sicile. I was amazed by the delicate beauty of the mousse, so I decided to make my version of it.

This is how I made the mousse, this recipe can make three 2''x4.75'' mousse 

Green Tea Raspberry Mousse Recipe

Lemon Cake Crust

93g all purpose flour

100g sugar

7g baking powder

0.5g salt

1/4 cup egg white (approx. 3)

3/8 cup milk

1/8 cup lemon juice

40g olive oil

Preheat oven to 300F

Stir together all dry ingredients, and set aside

Whisk egg whites and milk

Make a well in the centre of flour mixture, and slowly add in milk mixture, mix well with whisk

Add lemon juice and olive oil

Mix with whisk until smooth

Spray pan, pour in the batter

Bake for 20 minutes or until toothpick comes back clean

Let cool, and cut out rounds slightly smaller than cake pan

Raspberry Mouse 

90g 35% whipped cream

90g raspberry puree

1/2 tsp powder gelatin

30g italian meringue

18g Casal Domingo Wild Harvest Berry

Whip whipping cream to soft peak, then set aside

Bring raspberry puree to a simmer, then take it off heat

Slowly add powder gelatin, then mix well

Once puree mixture cooled, add the liqueur

Fold in the italian meringue, then fold in whipped cream

Pour mixture into baking or cake pan, then put in freezer

Once frozen, cut out smaller circle than cake ring

Green Tea Mousse

450g 35% whipping cream

2 tablespoons matcha powder

450g milk

100g egg yolks (appox. 4 eggs)

100g sugar

2 1/2 tsp powder gelatin 

Whip the whipping cream to soft peak, then set aside

Bring milk to a simmer, then add matcha powder, mix well

Combine egg yolks and sugar, whisk until pale

Temper the yolk with milk mixture, then return mixture to saucepan

Bring mixture to 84C on low heat, stir constantly 

Slowly add gelatin, mix well

Let mixture cool on ice bath

Fold the whipped cream

Assembling Mousse 

Place cake rings on sheet pan

Place lemon cake crusts in the center of cake rings

Pipe some green tea mousse 

Place raspberry mousse in the center

Pipe more green tea mousse to top of cake ring

Freeze overnight, and unmold 

Decorate with raspberry

So basically the assembled mousse would look like this in the cake ring : 

How did your mousse turn out? Mine was delicious, but I made the mistake of using more italian meringue for the raspberry, so my raspberry mousse turned out a little too soft. Despite that mistake, the mousse was d-e-l-i-c-i-o-u-s!