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Step 1
First, sprinkle the gelatin over 4 tablespoons of hot water in a small bowl and let it soften while you get everything else ready. In another bowl, combine the brown sugar and egg yolks, mixing them together until smooth. Warm the milk gently in a saucepan over low heat for about five minutes—once it’s hot, stir in the gelatin mixture until it’s completely dissolved, but be careful not to let the milk get too hot. Slowly pour the warm milk mixture into the egg yolks, stirring constantly to keep things smooth.
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Step 2
Next, mix the green tea powder with 2 tablespoons of hot water in a small bowl to make a paste. To help it cool down quickly, set this bowl on top of another filled with ice water, then stir it into the milk and egg mixture as it cools. Using an electric mixer, whip the heavy cream until it’s thick and holds its shape but isn’t quite at stiff peaks—this usually takes around three minutes. Gently fold the whipped cream into the matcha mixture until everything is combined.
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Step 3
Divide the mousse evenly into eight glasses or bowls, then pop them into the fridge to chill for at least two hours so they set nicely. Enjoy!
