Mousse Me, Please: Trying Our Hands at a Matcha and Strawberry Mousse.

We know that you have probably heard of chocolate or strawberry mousse. If you were born in the 1950s, you may have even tried salmon mousse. However, have you heard of matcha mousse? A member of our staff attempted this mousse recipe and we think it came out beautifully.

For the Strawberry mousse we used 5g of gelatin, 20g of hot water, 200g of strawberries, 1tbsp of lemon juice, 40g of sugar and 100cc of heavy cream. To make the strawberry mousse, start by adding strawberries, 20g of sugar and the lemon juice into the blender and blend.

Whip heavy cream with 20g sugar until it forms a soft peak and mix with the blended mixture of strawberries, sugar, and lemon juice. In a separate container, soak the gelatin with hot water and add it to the strawberry mixture. Mix all of these ingredients well and pour into bowl of cup, preferably not plastic. Let this mixture cool down in the refrigerator for at least two hours until it gets firm.

To make the matcha mousse, we used 4g of gelatin, 20g of water, 150g of milk. 10g of matcha, 55g of sugar, and 100cc of heavy cream. Start by sieving matcha powder into a container and mixing it with sugar. To this mixture, add heavy cream gradually and mix it well to make a smooth paste. Then, strain this paste.

Make a separate mixture of gelatin soaked in water and add it to a pot of milk that has been brought to a bare simmer. Mix the heavy cream mixture and milk mixture together. Then, ladle this mixture into a glass (or on top of the strawberry mousse, as seen in this video). Let it cool down in the refrigerator for at least two hours until it gets firm. After this, your mousse(s) are ready to enjoy!

Short History of Mousse

According to Coeur de Xocolat, mousse (“foam” in English) originally had been made into a savory dish. Chicken livers, fish, shellfish and vegetables were all used. To this day, People still make savory mousses using salmon and other ingredients. In the late 19th century, Henri Toulouse-Lautrec (1864 – 1901) created a chocolate version of the dish and called it “mayonnaise de chocolat”.

Henri Toulouse-Lautrec: painter, aristocrat, and, apparently, a chef. (Source)

Before him, people had attempted to make chocolate mousse and were successful but it didn’t quite take off until Henri’s time. Speaking of chocolate, the first Europeans to document the use and consumption of the cocoa bean were the Spanish and Hernán Cortés, Spanish conquistador, was most-likely the first to encounter it.

A scary-looking Hernan Cortes (Source)

It wasn’t until a royal wedding between France and Spain that the French had formally been introduced to chocolate. In 1615, Princess Anne of Austria was got engaged to Louis Xlll and, as part of the wedding celebrations, the king’s chefs developed a method to create a rich light foam or mousse flavored with chocolate. Nowadays, it could be argued that dessert mousses are more popular than the savory ones and new variations, such as the matcha mousse that we prepared, are also a possibility for dessert chefs to explore.

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