Greenteamousse Recipes

Steps:

• Combine the graham cracker crumbs with 2 tablespoons of sugar in a mixing bowl. Drizzle in the melted butter and mix until evenly moistened. Press into the bottom of a 9-inch springform pan lined with waxed paper; set aside.
• Stir the tea powder into the warm water; set aside. Sprinkle the gelatin over the cold water; set aside.
• Whip the cream to stiff peaks; set aside. Beat the cream cheese, 1/2 cup sugar, vanilla, and honey in a clean mixing bowl. Beat in the eggs one at a time until evenly blended. Cook the gelatin mixture in the microwave until melted, about 45 seconds. Beat the gelatin and tea into the cream cheese mixture, then fold in the whipped cream until smooth. Pour into the springform pan. Refrigerate 7 hours to overnight before unmolding and serving.

Steps:

• Dissolve gelatine powder in 4 tbsps of water and set aside.
• Mix egg yolks and sugar in a bowl. Heat milk in a pan and dissolve the gelatine in the milk. Gradually add the milk in the egg mixture.
• Dissolve green tea powder in 3 tbsps of warm water. Add the green tea in the egg and milk mixture and stir well, cooling the bowl in ice water.
• Further, add whipped heavy cream in the mixture.
• Pour the mixture into cups or glasses and chill them in the refrigerator minimum of 2 hours.

Steps:

• Combine the graham cracker crumbs with 2 tablespoons of sugar in a mixing bowl. Drizzle in the melted butter and mix until evenly moistened. Press into the bottom of a 9-inch spring form pan lined with waxed paper; set aside.
• Stir the tea powder into the warm water; set aside. Sprinkle the gelatin over the cold water; set aside.
• Whip the cream to stiff peaks; set aside. Beat the cream cheese, 1/2 cup sugar, vanilla, and honey in a clean mixing bowl. Beat in the eggs one at a time until evenly blended. Cook the gelatin mixture in the microwave until melted, about 45 seconds. Beat the gelatin and tea into the cream cheese mixture, then fold in the whipped cream until smooth. Pour into the spring form pan. Refrigerate 7 hours to overnight before un-molding and serving.

Steps:

• Bring water and 1/4 cup sugar in a saucepan to a boil. Remove from heat and stir in 2 tablespoons matcha. Add 1/2 cup plum liqueur. Let matcha syrup steep and cool.
• Fill another saucepan halfway with water and bring to a boil. Reduce heat to bring water down to a simmer.
• Place egg yolks and 2/3 cup sugar in a large bowl. Set bowl over simmering water and whisk constantly until the mixture is pale yellow and thick ribbons fall from the whisk, 4 to 5 minutes. Remove from heat and fold in mascarpone cheese until smooth and creamy. Mix in 2 1/4 teaspoons matcha.
• Whip heavy cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Whisk in 2 tablespoons plum liqueur and vanilla extract. Fold in mascarpone mixture until blended and smooth.
• Beat egg whites in a clean glass, metal, or ceramic bowl until stiff, sharp peaks form. Fold 1/3 of the egg whites into the mascarpone cream. Repeat twice more, folding gently until egg whites are incorporated.
• Dip ladyfingers in matcha syrup one at a time until just soaked. Arrange a layer of ladyfingers on the bottom of a 6-quart container. Spread 1/2 of the mascarpone cream on top. Repeat with remaining soaked ladyfingers and mascarpone cream.
• Cover tiramisu with plastic wrap and refrigerate until flavors combine, at least 4 hours.