Original Ingredient in Nordljus.co.uk

Ingredients

Matcha sponge

• 50g plain flour
• 10g matcha
• 2 egg yolks
• 2 egg whites
• 60g sugar

Azuki bean mousse

• 6g sheet gelatine
• 180g tinned sweetened azuki beans
• 180ml double cream

Matcha mousse

• 6g sheet gelatine
• 100g milk
• 10g matcha
• 1 egg yolk
• 1 egg white
• 40g sugar
• 80ml double cream

Directions

1. To make the matcha sponge, preheat the oven at 170 centigrade. Sift the flour and the matcha together. In a bowl, mix the egg yolks and the half of the sugar until pale. Whisk the egg whites with the rest of the sugar until stiff. Add one third of the meringue into the egg yolk mixture and fold the egg mixture gently into the meringue. Add the flour into the mixture and again fold gently. Bake in the oven for about 12 minutes. Set aside and cool.
2. To make azuki bean mousse, soak the gelatine in cold water. Place the beans in a bowl. Squeeze out the gelatine, melt in a bain marie and stir into the beans. Whip the cream into soft peaks and fold into the bean mixture. Set to cool.
3. To make matcha mousse, soak the gelatine in cold water. Mix the matcha with the milk in a pan, and put on a low heat. In a bowl, mix the egg yolk and 20g sugar until pale. Pour the hot milk into the egg mixture little by little.
4. Sieve the liquid into a pan, then place on a low heat and warm to 85 centigrade. Remove from the heat and add the gelatine. Leave to cool. Whip the cream into soft peaks and fold into the matcha mixture. Make the meringue with the egg white and the rest of the sugar and fold into the matcha mixture.
5. I used individual moulds this time, but you can use any moulds – just place the sponge as a base, and layer the azuki mousse and matcha mousse on top (or the other way round). Make sure you set the first layer in the fridge before you pour the next one.