Matcha Yogurt Mousse Cake

I’ve made mousse twice now, and honestly the first two weren’t exactly a success. This time I finally got the one I’m happiest with.

The method was about the same as the last two times: whip the cream with sugar, add the water with gelatin powder dissolved in it, then a splash of Niulanshan, and mix in the matcha powder.

Except this time I added yogurt too.

And this time I figured out how to actually whip cream properly — you have to run the hand mixer at max speed and go at it like crazy. At first I didn’t believe cream could ever whip into a solid just from speed. Guess I was being too sweet on myself.

Chill it in the fridge — you can freeze it for an hour first, then move it to the fridge.

Finally, sift a bit of matcha powder on top to make it look better.

It tasted great too. Insanely good!

My mom said the first two were good as well, but in reality she’d take one bite and stop. This time she went back for more on her own, several times. That pretty much says it all.