Save Experience the sophisticated charm of Japanese tea culture with this Hojicha Mousse. This dessert captures the deep, toasted notes of roasted green tea in a texture that is remarkably light and airy. Unlike traditional mousses that rely on heavy cream, this version uses whipped egg whites to achieve a delicate finish that won't weigh you down after a meal.
Save The secret to this mousse lies in the infusion process. By gently steeping high-quality hojicha leaves in warm milk, the earthy and caramel-like flavors are perfectly extracted. It is a refined way to end a Japanese-inspired dinner, offering a balance of sweetness and subtle bitterness that tea lovers will adore.
Ingredients
- Hojicha Base
- 2 tablespoons hojicha tea leaves
- 200 ml whole milk
- Mousse Mixture
- 3 large eggs, separated
- 60 g granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- Stabilizer
- 2 teaspoons powdered gelatin
- 2 tablespoons cold water
- Garnish (optional)
- Toasted hojicha tea leaves or cocoa nibs
Instructions
- Step 1
- Gently heat the milk in a small saucepan until steaming. Add hojicha tea leaves, cover, and steep for 10 minutes. Strain to remove leaves and set aside the infused milk to cool slightly.
- Step 2
- Sprinkle gelatin over cold water in a small bowl. Let bloom for 5 minutes.
- Step 3
- In a heatproof bowl, whisk together egg yolks, 30 g sugar, and cornstarch until pale. Slowly whisk in the warm hojicha milk.
- Step 4
- Place the bowl over a pot of simmering water (bain-marie) and whisk constantly until the mixture thickens and coats the back of a spoon, about 3–5 minutes. Remove from heat.
- Step 5
- Stir the bloomed gelatin into the hot mixture until dissolved completely. Mix in vanilla extract. Allow to cool to room temperature, stirring occasionally.
- Step 6
- In a clean bowl, beat egg whites until soft peaks form. Gradually add remaining 30 g sugar and continue to beat until glossy stiff peaks form.
- Step 7
- Gently fold the egg whites into the cooled hojicha mixture in thirds, being careful not to deflate the mousse.
- Step 8
- Spoon the mixture into serving glasses or ramekins. Chill for at least 2 hours, or until set.
- Step 9
- Garnish with toasted hojicha tea leaves or cocoa nibs before serving, if desired.
Zusatztipps für die Zubereitung
To ensure a perfectly smooth and velvety texture, make sure the hojicha milk is finely sieved after steeping to remove every bit of the tea leaves. Additionally, allow the base mixture to cool completely to room temperature before folding in the egg whites; if the mixture is too warm, it will cause the air bubbles to collapse.
Varianten und Anpassungen
For a dairy-free version, substitute whole milk with oat or almond milk, which both pair excellently with the nutty notes of the roasted tea. Ensure your eggs are at room temperature to help the whites reach their maximum volume when beaten, resulting in an even fluffier mousse.
Serviervorschläge
Serve the mousse in clear glass cups to showcase its elegant color, and consider adding fresh berries on top for a touch of brightness. For a traditional pairing, enjoy this dessert alongside a warm cup of green tea or a glass of light, floral sake to complement the earthy flavors of the hojicha.
Save With just a few simple steps and a bit of patience while it sets, you will have a professional-quality dessert that highlights the unique beauty of Japanese flavors. Enjoy this tranquil and refined treat as the perfect conclusion to your next culinary gathering.
Recipe FAQs
- → What makes hojicha different from other Japanese teas?
Hojicha is roasted green tea that develops a deep, nutty flavor with caramel notes. Unlike matcha or sencha, the roasting process reduces bitterness and creates a reddish-brown infusion perfect for desserts.
- → Can I make this mousse without eggs?
While eggs provide the structure and airy texture, you could substitute with agar-agar and coconut cream. However, the texture will be denser rather than light and fluffy.
- → How long does hojicha mousse keep in the refrigerator?
The mousse stays fresh for 2-3 days when covered and refrigerated. For best texture and flavor, enjoy within 24 hours of setting.
- → What milk alternatives work well in this preparation?
Oat milk provides the creamiest dairy-free result, while almond milk adds subtle nuttiness that complements hojicha. Avoid coconut milk as its strong flavor may overpower the delicate tea notes.
- → Why is straining the tea leaves important?
Fine straining ensures a completely smooth mousse without any tea leaf particles. Any remaining leaf pieces would create an unpleasant gritty texture in the final dessert.
- → Can I prepare this mousse in advance for entertaining?
Absolutely. Prepare the mousse up to 24 hours ahead, cover tightly, and chill. Add garnishes like toasted tea leaves or cocoa nibs just before serving for the best presentation and texture contrast.