# What You'll Need:
→ Hojicha Base
01 - 2 tablespoons hojicha tea leaves
02 - 6.8 fl oz whole milk
→ Mousse Mixture
03 - 3 large eggs, separated
04 - 2.1 oz granulated sugar
05 - 1 teaspoon vanilla extract
06 - 1 tablespoon cornstarch
→ Stabilizer
07 - 2 teaspoons powdered gelatin
08 - 2 tablespoons cold water
→ Garnish
09 - Toasted hojicha tea leaves or cocoa nibs for garnish
# How To Make It:
01 - Gently heat 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.
02 - Sprinkle gelatin over cold water in a small bowl and let bloom for 5 minutes.
03 - In a heatproof bowl, whisk together egg yolks, 1.05 oz sugar, and cornstarch until pale. Slowly whisk in the warm hojicha milk.
04 - Place the bowl over a pot of simmering water and whisk constantly until the mixture thickens and coats the back of a spoon, approximately 3 to 5 minutes. Remove from heat.
05 - Stir the bloomed gelatin into the hot mixture until completely dissolved. Mix in vanilla extract. Allow to cool to room temperature, stirring occasionally.
06 - In a clean bowl, beat egg whites until soft peaks form. Gradually add remaining 1.05 oz sugar and continue beating until glossy stiff peaks form.
07 - Gently fold the egg whites into the cooled hojicha mixture in thirds, being careful not to deflate the mousse.
08 - Spoon the mixture into serving glasses or ramekins. Chill for at least 2 hours, or until set.
09 - Top with toasted hojicha tea leaves or cocoa nibs before serving, if desired.
