By stylist Jane Roarty
By stylist Jane Roarty











Made this green tea mousse for Christmas. It turned out really well. I can't wait to make this again!
Here is the recipe below:
INGREDIENTS
15g powdered gelatine
300mL pouring cream
3 eggs, separated
150g sugar
20g matcha (powdered green tea)
300mL milk
Pinch salt
Author: Masahiko Tojo
Source: The Sydney Morning Herald
Friday September 5, 2008
Japanese, 45 mins plus, Contemporary, Vegetarian, Kid-friendly, Wheat free, Nut free, Dessert
Combine gelatine and 3 tbsp of hot water in a small bowl and stir until dissolved. Whip cream in a bowl until soft peaks form and set aside. Combine egg yolks and three quarters of the sugar in a bowl and mix well. Add matcha, milk and gelatine mixture and stir until smooth. Transfer to a saucepan and cook over medium heat, stirring constantly, until mixture starts to thicken. Do not boil. Remove from heat and pour mixture onto whipped cream and sit bowl over a bowl of iced water and stir gently to cool. Whip egg whites with remaining sugar and pinch of salt. Fold egg white mixture into yolk mixture over a bowl of iced water. Divide evenly between 12 chilled serving bowls (150mL-160mL) and refrigerate, covered, for 2-3 hours or until set.
Serves 12.
-charli





Found designer Sarah Seven on Etsy. The detailing is so gorgeous and as a side note...love birdcages.
-charli


A special dedication to Deenie who ties the knot this weekend! Hooray!
-charli