Crispy Matcha Mousse

Matcha Parfait

• About 75 g (2⅔ oz.) egg yolks
• 60 g (<

To make the matcha mousse, add some of the milk to the matcha, dissolve, and mix with rest of the milk. Mix the egg yolks and granulated sugar well and combine with the matcha milk. Heat in a water bath, keeping it at 180°F (82°C) and stirring continuously, until thickened.

Whip the mixture in a mixer until it cools to room temperature and combine with freshly whipped cream. Pour into a