Matcha Yuzu Mousse - Lychee Gel - Matcha Soil

Updated: Jul 25, 2021


When coming up with this dish I literally went in with a few ingredients that I wanted to highlight being matcha, yuzu and lychee. These ingredients work perfectly together and this is my take on using those ingredients to create a dessert with those flavours and lots of texture. The matcha mousse is probably the highlight of the dessert with a snappy white chocolate shell. This dessert had a really nice balance in the final result, and more importantly you can distinguish each of the flavours of matcha, yuzu and lychee. The good thing about making these types of desserts are that you can either complete it in 1 go or make it bit by bit over a few days...With all that said let's get straight into it!

Prep Time 1 1/2 hrs / Set and Freeze Time approx 5-7 hours

To make 6 deserts


Matcha Yuzu Mousse and outer shell:

2 tbsp matcha powder

40ml yuzu concentrate or lemon juice

160g white chocolate

5g agar agar

300ml heavy cream (hot)

150ml heavy cream (cold)

250g white chocolate (outer shell)

Lychee Gel:

250ml lychee juice

20g white sugar

20ml yuzu concentrate or lemon

2g agar agar

Matcha Soil:

1 tbsp matcha powder

100g plain flour

60g white sugar

55g unsalted butter

40g white chocolate

Additional ingredients:

lychees (optional)

candied yuzu or lemon skin (optional)


Matcha Mousse:

  1. Just before we begin to make up the mousse we want to make the outer white chocolate shell. To get a nice silky and snappy chocolate we firstly need to temper the white chocolate. This is my go to way on how to temper chocolate and is incredibly simple to do. Begin by adding 200g of white chocolate to a bowl then place over a sauce pan 1/4 filled with water. Bring up to a simmer and allow the chocolate to completely melt. When ready remove the bowl from the heat and slowly add an additional 50g of white chocolate. Mix the additional chocolate in gradually until the chocolate has melted, then when the chocolate is unable to melt, the chocolate is tempered and ready to go.

2. Now that we have our tempered chocolate we can make up the outer shells, for this you will need a large 1/2 sphere silicone mould. Use a brush to lightly fill in the 1/2 spheres by brushing in an upwards motion. We want the shells to be quite thin at this point as we will add an additional layer once it has set. When all of the spheres are evenly coated place into the fridge for 5 minutes to set. We can now repeat the process to form another thin layer of chocolate then when ready use an offset spatula to tidy around the 1/2 spheres. Cover with cling film and store in the refrigerator for now and we now have our shells.

3. Now that our shells are made we can move onto making the matcha yuzu mousse. Start by placing a saucepan 1/4 full with water onto a medium heat. Add 160g of white chocolate into a bowl and place over the saucepan to melt the chocolate. Whilst we are waiting on the chocolate to melt, in a separate pan add 300ml of heavy cream and bring up to a boil. When boiling add 2 tbsp of matcha powder, 5g of agar agar and 40ml of yuzu concentrate. Continue to boil for an additional 1 minute whisking constantly, after 1 minute the agar agar should be active, remove from the heat and we can now bring the mousse together.

4. Now in a mixing bowl add 150ml of chilled heavy cream, the melted white chocolate and the matcha yuzu cream. Use a stick blender to pulse to bring everything together then when smooth pass the mix through a fine sieve into a fresh container. Allow the mix to cool then cover tightly with clingfilm and chill in the refrigerator for 2+ hours to thicken the mousse.

5. When the mousse has thickened we now want to whisk together to make a much lighter mousse. Whisk for approximately 1 minute until the mousse becomes light and has soft peaks then add to a piping bag removing any air pockets by swirling the piping bag if there are any.

6. Next step is to make up the 1/2 spheres. Take out the white chocolate shells leaving them still in the mould then pipe the mousse right up to the top of the 1/2 spheres. Flatten and tidy the mousse out by using an offset spatula. When ready place the mousse into the freezer for 2-3 hours or overnight until completely frozen.