A dreamy dessert that's as beautiful as it is delicious. Silky white chocolate mousse, the greenest matcha-infused custard, and a sweet-tart cherry compote come together for the perfect balance of flavours and textures.
Mousse with Matcha Custard
Bettina Campolucci Bordi
4
Dessert
Each layer of this recipe complements the next, making every bite a little moment of bliss.
Ingredients
For the Mousse
- 400 ml coconut cream
- 1 tsp vanilla extract
- 100g white chocolate, melted
For the Custard
- 400 ml plant-based milk (almond, oat, or soy)
- 2 tbsp cornstarch
- 3 tbsp maple syrup or sugar
- 1 tsp vanilla extract
- 1 tsp matcha powder, sifted
- Pinch of salt
For the Compote
- Cherry compote (store-bought or homemade)
Directions
Whip the coconut cream until light and fluffy, then gently fold in the vanilla extract and melted white chocolate until smooth to create the mousse.
In a saucepan, whisk the cornstarch with a little plant-based milk until smooth, then add the remaining milk, maple syrup, vanilla extract, matcha powder, and salt. Cook over medium heat, whisking constantly until thickened, then remove from heat and allow to cool.
To assemble, pipe the white chocolate mousse into serving glasses, followed by a layer of cooled matcha custard, and finish with a dollop of cherry compote on top.
Chill before serving and enjoy!
