Hojicha Mousse Japanese Dessert (Printable)

A refined Japanese dessert featuring roasted hojicha tea in a light, airy mousse without heavy cream.

# What You'll Need:

→ Hojicha Base

01 - 2 tablespoons hojicha tea leaves
02 - 6.76 fluid ounces whole milk

→ Mousse Mixture

03 - 3 large eggs, separated
04 - 2.12 ounces granulated sugar
05 - 1 teaspoon vanilla extract
06 - 1 tablespoon cornstarch

→ Stabilizer

07 - 2 teaspoons powdered gelatin
08 - 2 tablespoons cold water

→ Garnish

09 - Toasted hojicha tea leaves or cocoa nibs, optional

# Directions:

01 - Gently heat the milk in a small saucepan until steaming. Add hojicha tea leaves, cover, and steep for 10 minutes. Strain to remove leaves and set aside the infused milk to cool slightly.
02 - Sprinkle gelatin over cold water in a small bowl. Let bloom for 5 minutes.
03 - In a heatproof bowl, whisk together egg yolks, 1.06 ounces sugar, and cornstarch until pale. Slowly whisk in the warm hojicha milk.
04 - Place the bowl over a pot of simmering water and whisk constantly until the mixture thickens and coats the back of a spoon, approximately 3 to 5 minutes. Remove from heat.
05 - Stir the bloomed gelatin into the hot mixture until dissolved completely. Mix in vanilla extract. Allow to cool to room temperature, stirring occasionally.
06 - In a clean bowl, beat egg whites until soft peaks form. Gradually add remaining 1.06 ounces sugar and continue beating until glossy stiff peaks form.
07 - Gently fold the egg whites into the cooled hojicha mixture in thirds, being careful not to deflate the mousse.
08 - Spoon the mixture into serving glasses or ramekins. Chill for at least 2 hours, or until set.
09 - Top with toasted hojicha tea leaves or cocoa nibs before serving, if desired.

# Expert Tips:

01 -
  • Unique Flavor: Captures the roasted, nutty essence of hojicha tea.
  • Light Texture: Made without heavy cream for a delicate and airy mouthfeel.
  • Refined Dessert: An elegant, Japanese-inspired treat that is both simple and impressive.
  • Naturally Gluten-Free: Suitable for a variety of dietary needs.
02 -
  • Gentle Folding: Use a rubber spatula and a slow figure-eight motion to fold in the egg whites to maintain maximum aeration.
  • Temperature Control: Ensure the custard base is fully cooled before folding; if it is too warm, it will deflate the whipped egg whites.
  • Whisking Whites: Make sure your mixing bowl and whisk are perfectly clean and dry before beating egg whites to ensure they reach stiff peaks.
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