Recipe by: Claire Ohsato

Source: Recipe modified from

Serves: 8 – 10 pax



  • 200 ml milk
  • 200 ml whipping cream
  • 60gm sugar
  • 2 tsp gelatin
  • 2 Tbsp matcha powder
  • 4 Tbsp hot water


  • In a small bowl, whisk together the matcha and hot water.
  • In a saucepan, warm milk and sugar. Continue cooking until sugar melts without letting it boil.
  • Turn off the heat, add matcha and gelatin and mix them well.
  • Cool down until room temperature.
  • In a bowl, whip the cream till it becomes stiff
  • Add the milk mixture little by little. Whisk gently.
  • Pour into cups and refrigerate for 2-3 hours.

Download PDF version here: japanese-matcha-mousse-claire-ohsato