Matcha mascarpone cream mousse cakes
Hey there , lurkers 😀
How's life treating you ?
Looking for one easy peasy no-bake dessert ? Here's one scrumptious confection that's pretty easy to make !
Sort of like your same old , same old cheesecake but a bit lighter . I need to use up my mascarpone and the cream - both has been giving me an evil eye every time I open the fridge so ....
Matcha is obviously one ingredient that I love to use in my cakes and bakes and if you ask me what brand I'm using ? I honestly don't know .... In most baking supplies here , it is sold in small packets , in 20 , 25 or 50 grams . The English translation on the label only list Uji premium matcha powder , Japanese Uji green tea powder or just plain green tea powder . I usually use the first one and the other as back up . I think the matcha is just a baking-grade so the price is reasonable .
No mascarpone cream ? Greek yogurt is a pretty good sub and of course , the readily available cream cheese . The original recipe , listed below , only calls for whipping cream but as I already tried several recipes using it , I can say that the one with mascarpone win hands down !
For the crumb base , if you can find Biscoff , I'm begging you , Ha ! , use it instead of digestive biscuits . It's sinfully delicious paired with the matcha mascarpone cream . And if you have salted butter , use it as it cuts the richness of the biscuits .
Have you tried the Ossuloc green tea milk spread ? Making homemade is pretty easy , I forgot to take photo of the one I made last time but do check it out on my Instagram , I added some to this cake but it is optional .
Making the matcha jelly is a no-brainer , not only it adds texture , it also looks pretty as a topping !
No mousse moulds ? Use several small clear glasses and omit the gelatine .
Love matcha ? This one's for you !
Recipe inspiration taken from this bilingual cookbook : 簡易蛋糕甜品 / 芝芝著 , original recipe listed below
Crumb base :
130 grams Biscoff biscuits
50 grams lightly-salted butter , very soft
* Prepare 4 small mousse rings . The moulds that I used are in 3 different sizes - 8x4cm , 7x5cm and 7x5.5cm .
* Place biscuits and butter in a food processor and process until well combined . Divide evenly into the prepared mousse tins , use a spoon or one end of a straight rolling pin to flatten / smooth the crumbs . Place in the freezer for about 20 minutes or longer to harden .
Mascarpone filling :
6 grams gelatine sheets
125 grams whipping cream , chilled
175 grams mascarpone , chilled
50 grams matcha milk spread , homemade or store-bought
60 grams caster sugar
10 grams matcha powder
* Prepare an ice water bath ( if it's as hot as Hades in your kitchen )
* Soak gelatine in cold water for 10 minutes or until soft .
* Pour cream in a chilled mixing bowl , place bowl over an ice water bath . Whisk / beat until it thickens a bit , add in the mascarpone , milk spread and sugar . Beat mixture over medium speed until smooth and stiff .
* Dissolve matcha in 2 1/2 tablespoons hot water , stir until well combined . Add immediately to the mascarpone cream mixture and beat over low speed until incorporated .
* Squeeze off excess water from the softened gelatine , place into a small bowl and pour in 2 tablespoons hot water , stir until completely dissolved . Pour immediately to the matcha mascarpone cream mixture , mix thoroughly . Give mixture a thorough mix before pouring into the prepared tins . Leave a space for matcha jelly , about 3 to 5-mm .
* Chill in the fridge for about 30 minutes or so .
Matcha Jelly :
2 grams matcha powder
4 grams gelatine sheets , softened for 10 minutes
15 grams caster sugar
70 grams drinking water
* Place all ingredients in a small saucepan , let boil over medium heat . Transfer to a small measuring cup or bowl and let cool at room temperature .
* Take out mousse from the fridge , pour matcha jelly mixture evenly on top of each tin .
* Chill mousse in the fridge for at least 4 hours , preferably overnight .
To easily detach the mousse cakes :
* Ran a hair/blow dryer over the sides of each tin/mould repeatedly for few minutes then gently shake until cake pops down . Chill for 30 minutes or so before serving .
Original recipe : You'll need three 6-cm diameter round mousse rings
Crumb base :
20 grams digestive biscuits
10 grams unsalted butter , melted
Green tea mousse :
150 grams whipping cream
40 grams sugar
10 grams green tea powder + 2 tbsp hot water
4 grams leaf gelatine + 2 tbsp hot water