Hojicha Mousse Japanese Dessert (Print Version)

A delicate Japanese-style mousse showcasing roasted hojicha tea in a light, airy dessert without heavy cream.

# Components:

→ Hojicha Base

01 - 2 tablespoons hojicha tea leaves
02 - 6.76 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

# Directions:

01 - 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.
02 - Sprinkle gelatin over cold water in a small bowl. 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 3-5 minutes. Remove from heat.
05 - Stir the bloomed gelatin into the hot mixture until dissolved completely. 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 to beat 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 - Garnish with toasted hojicha tea leaves or cocoa nibs before serving, if desired.

# Expert Advice:

01 -
  • It tastes like sophistication but comes together in under twenty minutes of actual hands-on work.
  • The roasted tea flavor is subtle and comforting without being overwhelming or bitter.
  • No heavy cream means you can enjoy this elegant dessert without feeling weighed down afterward.
02 -
  • If your milk is too hot when it hits the yolks, you'll scramble them into little flecks that ruin the whole mousse, so always whisk quickly and steadily as you combine them.
  • Underbeaten egg whites give you a heavy mousse, but overbeaten ones become grainy and separate, so stop the moment they hold a glossy peak that doesn't collapse when you lift the whisk.
03 -
  • Sift your hojicha tea leaves through a fine mesh before steeping so you get a completely smooth mousse with no grittiness.
  • Chill your bowl and beaters before whipping egg whites, as even a tiny bit of grease or warmth makes them whip slower and hold less air.
Return