prep: 25mins
cook: 5mins, allow for chilling time
serves: 6-8


  • 2 tsp powdered gelatine
  • 1/4 cup hot water
  • 1 cup milk
  • 2 extra large egg yolks
  • 1/2 cup caster sugar
  • 3 tsp matcha green tea powder
  • 300mL Bulla Thickened Cream
  • to serve
  • additional Bulla Thickened Cream
  • raspberries
  • white chocolate shavings

Matcha Green Tea Mousse


  1. Place gelatine into a small dish and pour over the hot water, mixing well. Set aside.
  2. Heat milk in a small saucepan until hot but not boiling, remove from heat and stir in gelatine mixture.
  3. Whisk together the egg yolks, sugar and matcha green tea powder. Gradually add milk mixture in a steady stream until all incorporated and smooth. Chill but do not allow to set.
  4. Whip Bulla Thickened Cream until firm peaks have formed. Gradually fold into chilled mixture until well combined. Spoon into serving dishes, cover and refrigerate for approx. 2 hours until set.
  5. To serve, dollop a little additional Bulla Thickened Cream on mousse with raspberries followed by some white chocolate shavings.