Hojicha Mousse Japanese Dessert (Print)

A light, airy Japanese dessert showcasing the roasted flavors of hojicha tea in a delicate mousse.

# Components:

→ Hojicha Base

01 - 2 tablespoons hojicha tea leaves
02 - 6.8 fl oz whole milk

→ Mousse Mixture

03 - 3 large eggs, separated
04 - 2.1 oz 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

# Method:

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 the infused milk aside to cool slightly.
02 - Sprinkle gelatin over cold water in a small bowl and let bloom for 5 minutes until softened.
03 - In a heatproof bowl, whisk together egg yolks, 1.05 oz sugar, and cornstarch until the mixture turns 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 custard mixture until completely dissolved. Mix in vanilla extract. Allow the mixture to cool to room temperature, stirring occasionally.
06 - In a clean bowl, beat egg whites using an electric mixer until soft peaks form. Gradually add the remaining 1.05 oz sugar and continue beating until glossy stiff peaks develop.
07 - Gently fold the egg whites into the cooled hojicha mixture in three additions, being careful not to deflate the mousse.
08 - Spoon the mousse mixture into serving glasses or ramekins. Chill for at least 2 hours until fully set.
09 - Top with toasted hojicha tea leaves or cocoa nibs immediately before serving if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours perfecting it, but comes together in barely twenty minutes of actual work.
  • The hojicha flavor is sophisticated without being bitter, and the mousse feels indulgent despite being surprisingly light.
  • No heavy cream means you can actually enjoy a second serving without that weighted feeling afterward.
02 -
  • Never rush the cooling step after you make the custard; warm mousse with cold egg whites won't fold smoothly and you'll lose volume, ending up with a dense pudding instead of an airy mousse.
  • The difference between good and exceptional hojicha mousse is in the quality of your tea leaves—cheap, dusty hojicha tastes ashy and one-dimensional, while properly roasted leaves taste warm and almost toasty-sweet.
03 -
  • Sift your hojicha leaves through a fine mesh strainer after steeping to catch any particles that might make the mousse feel gritty rather than silky smooth.
  • If you're substituting dairy milk, use unsweetened plant-based milk so the mousse's sweetness comes purely from the sugar you control, not from whatever sweetener the milk brand added.
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