MATCHA TEA MOUSSE

SERVES 4

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40g 80% dark choco­late, melted 1 cup des­ic­cated co­conut

FOR THE MOUSSE

1 cup co­conut milk 2 whole eggs plus 2 ex­tra egg yolks 1 tsp matcha green tea pow­der, dis­solved in a lit­tle hot wa­ter pinch of ste­via pow­der 2 tsp gela­tine, sprin­kled over ¼ cup wa­ter ½ cup cream, whipped

1. Mix the choco­late and co­conut in a small bowl un­til well com­bined, then di­vide the mix­ture be­tween 4 serv­ing ramekins. 2. For the mousse: Bring the co­conut milk to a sim­mer in a small pot, then re­move it from the heat. 3. Whisk the eggs and yolks in a bowl un­til they are light and fluffy. While whisk­ing, add ½ cup of the warm co­conut milk, then pour the egg mix­ture back into the pot. 4. Add the dis­solved matcha tea pow­der, ste­via and gela­tine, whisk to com­bine, then cook gen­tly over a low heat, stir­ring with a wooden spoon un­til the mix­ture thick­ens and can coat the back of a spoon. Re­move it from the heat and let it cool com­pletely un­til it starts to thicken, then fold in the whipped cream. Top the choco­late co­conut with the mousse and chill un­til set. 4. To serve: Serve chilled.

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