Matcha as an exclusive dessert
Matcha is a very versatile green tea. Try the apple mousse with Matcha and racy ginger!
There is a lot of time and knowledge in every can matcha. The preparation for tea is also a little more complex; But the result is all the more enjoyable!
Matcha can do even more: he refines many dishes and gives him an exotic touch. We would be happy to share a dessert recipe from the renowned food journalist and recipe columnist Christina Hubbeling with you-spoil your guests with this delicious apple mousse with Sirocco-Matcha.
Apple Mousse with Matcha and Ginger
Ergibt ca. 6 Schalen
| INGREDIENTS: | |
| 1 | lemon, only the juice |
| 8 | Boskop apples |
| 8 tbsp | apple juice |
| 6 tbsp | sugar |
| approx. 2 cm | fresh ginger |
| 1 tsp | Sirocco Matcha-Grünteepulver |
| 4 | sheets of gelatin |
| 3 dl | cream |
PREPARATION:
Squeeze the lemon, put the juice in a bowl. Wash the apples, peel them, remove the core. Cut the apples in pieces and put them in the bowl with lemon juice and make sure they are soaked with juice on all sides. Put the apples including the lemon juice in a pot, add 6 table spoons of apple juice, the sugar and a bit of freshly grated ginger. Simmer at a low temperature (approx. 10 to 15 mins.). Purée, then add the Matcha green tea powder and mix well with a whisk.
Soak the gelatin sheets in cold water. Squeeze gently and warm up together with 2 ts of apple juice to dissolve them completely. Mix with apple purrée. Let it cool down and put it in the fridge for approx. 30 mins.
Whip the cream until stiff, softly mix it all together. Put it in dessert bowls and leave them in the fridge for at least 4 hours.
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