I’ve always made sweet cookies, so this time I figured I’d try a savory one. Finished product first:

I’ve made mousse cakes quite a few times, and honestly most of them weren’t really up to my own standards. People eating them said they were fine, but there were a few things I knew needed work. Texture — sometimes too firm, sometimes too soft. The setting part is a pain to control. Flavor — if you use milk it tends to be too firm, because milk has way too much water. Time — making a mousse cake is time-consuming, and if you can’t manage your ingredients well, you won’t be efficient. So after summing things up, I’ve got some experience now, and I can make cakes I’m fairly happy with.

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.

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

Made this on a whim because I had leftover ingredients to use up.