I am so delighted to have discovered the perfect balance of the texture of this mousse by mixing both agar and kuzu. Its delicate and silky texture will remind you ofall the goodness around you.
Serves - 4 small bowls
Preparation time - 20 mins plus 1-2 hours in the refrigerator
- Small Saucepan
- Measuring Jug
- Mixing Bowl with spout and handle or jug
- Tea Strainer
- Stir gently and soak the agar flakes in 100ml water in a medium saucepan for 30 mins.
- Mix the matcha powder and oil in a medium mixing bowl or jug (ideally use a bowl with a spout and handle so you can pour it into cups afterwards.)
- Heat the agar in the saucepan without stirring until it’s boiling.
- Reduce down the heat to low then simmer, stirring occasionally until flakes dissolve (for 5 minutes). Mix the soy milk, kuzu, maple syrup and salt in a jug then pour into the agar mix. Gently cook the mixture over medium heat for 4-5 minutes until slightly thickened. Remove from the heat and cool down for 5 minutes.
- Slowly pour the soy milk and agar mixture into the matcha in a mixing bowl, use a whisk to combine well.
- Add the sweet azuki beans at the bottom of the serving cups, then pour the mixture into the serving cups.
- To set, leave them at room temperature to cool down first then put them in a refrigerator to set firmly and chill.
Founder of Atsuko’s Kitchen A well-established Japanese chef, cookbook author of Sushi Made Simple and Atsuko’s Japanese Kitchen and food photographer. She has been sharing her knowledge and techniques of Japanese cooking with a series of classes at Atsuko’s Kitchen in London since 2008, which introduces family favourites, alongside the art of sushi making.
Website - atsukoskitchen.com