Matcha Mousse

Instructions

1. Prepare the matcha
   In a small bowl, sift the matcha powder to remove any lumps. Add the hot water and whisk vigorously until completely smooth with no clumps. Set aside to cool slightly.
2. Bloom the gelatin
   In a separate small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom. After blooming, microwave for 10-15 seconds or place the bowl in hot water until the gelatin dissolves completely and becomes clear.
3. Create the custard base
   In a heat-proof bowl, whisk together egg yolks and 1/4 cup of sugar until pale and slightly thickened. Place the bowl over a pot of simmering water (double boiler method), ensuring the bottom doesn't touch the water. Whisk constantly until the mixture reaches 160°F (71°C) or coats the back of a spoon, about 3-5 minutes. Remove from heat.
4. Incorporate matcha and gelatin
   While the custard is still warm, whisk in the dissolved gelatin until fully incorporated. Then add the matcha mixture and optional melted white chocolate, stirring until smooth. Let cool to room temperature, stirring occasionally to prevent skin from forming.
5. Whip the cream
   In a large, chilled bowl, combine the heavy cream, remaining 1/4 cup sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form, being careful not to overwhip.
6. Fold and combine
   Using a rubber spatula, gently fold one-third of the whipped cream into the matcha mixture to lighten it. Then carefully fold in the remaining whipped cream until no streaks remain, maintaining as much air in the mixture as possible.
7. Portion and chill
   Divide the mousse evenly among 6 serving glasses or ramekins. Cover with plastic wrap and refrigerate for at least 3 hours or overnight until set and chilled.
8. Garnish and serve
   Before serving, dust the top of each mousse with a little extra matcha powder using a small sieve. Add fresh berries on top and serve immediately while cold.