The springtime glory that we seek is one with humidity at zero, breezes ruffling the curtains in the windows, and all of the plants in the garden stretching toward the sun, growing almost visibly each day. It is the quality of the air in spring – clear, clean, bright, almost sparkling with unfettered sunshine – that we pay tribute to in our Spring ’17 issue, aptly titled “Air.” Perhaps one of the dishes that best captures the essence of the “air” theme is this white chocolate and matcha mousse from food blogger Karolina Wiercigroch.
Melted white chocolate is spun with a bit of cream, an egg yolk and some matcha powder (dehydrated and finely ground green tea). From there, it’s as simple as beating a few egg whites into a fluffy cloud, and adding a smidgen of agave nectar for sweetness. Leave the mousse to set in the fridge overnight, and that’s all it takes to create an elegant, light-as-a-feather dessert to serve after a light meal, or perhaps as a little extra treat with an outdoor brunch.
White Chocolate & Matcha Mousse
Recipe by Karolina Wiercigroch
Total Cooking Time: 5 hours 15 minutes
Active Cooking Time: 15 minutes
- 3 ounces white chocolate
- 1 teaspoon matcha powder
- ½ cup heavy cream, very cold
- 1 egg, yolk and white separated
- 1 teaspoon agave syrup
Melt chocolate in a microwave or over a bain-marie. Set aside to cool down a little. Combine chocolate with 3 tablespoons of heavy cream and a teaspoon of matcha powder. Add egg yolk and whisk together.
Beat egg whites until stiff and gently combine with chocolate mixture. Whip the rest of the cream and gently combine with the mixture.
Transfer to two serving bowls and refrigerate for at least 5 hours, preferably overnight.
Photos by Karolina Wiercigroch