Making: Matcha Mousse

Second attempt. Pretty much the same as the chocolate mousse last time, except the cocoa powder is swapped out for matcha powder.

Whipping the cream took a bit longer this time.

Shame our fridge doesn’t do exactly 0°C, so I had to chill it first and then take it out.

Still using Niulanshan instead of rum.

Tasted pretty good in the end. The edges came out messy because I was rushing, but it’s edible enough — flavor’s fine.

Making mousse cake really does eat up a ton of time. Now I get why this stuff sells for so much…