Matcha mousse with pear, mango and a pistachio crumble

Looking for summer desserts? When I think of summer, I automatically associate it with tasty, fresh fruit. A dessert should be airy and light, we leave the heavy desserts for the winter.

And what could be lighter than a mousse? Matcha and white chocolate, that is the ultimate combination for me. That's why I made this delicious white chocolate mousse with matcha. The taste of matcha also goes very well with the sweetness of pear and mango. So the choice was made quickly! The pistachio crumble adds a nice bite to this dessert.

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The ingredients

This recipe is for 2 people.

• 40 grams of mango
• 40 grams of pear
• 75 ml full cream
• 2 grams of gelatin leaves
• 1 teaspoon matcha powder
• 1 teaspoon pistachios (finely ground)
• ½ of an egg white
• 30 grams of white chocolate
• A few mint leaves for finishing
• Sweetened of your choice: you can use stevia, honey or another sweetener.

How do you make this matcha mousse?

1. You first soak the gelatine leaves in cold water (until they are soft).
2. Take 50 ml of cream and add it to a pan along with the matcha powder and white chocolate.
3. Let it warm up at a slow pace so that the chocolate melts.
4. Then squeeze the gelatin and add it to the warm mixture.
5. Make sure everything is well dissolved, stir well.
6. Then you pour it into a bowl so that it can cool down further.
7. Beat the egg white.
8. Whip the rest of the cream and add some sweetener.
9. Mix the chocolate mixture together with the whipped cream.
10. Then add the egg white.
11. Put the mixture in a piping bag and put it in the fridge to set.
12. Finely chop the pistachios and cut the fruit into pieces.

After a few hours, take the bag out of the fridge and pipe some mousse into a glass. Garnish with fruit, mint leaves and pistachios for topping.

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