Matcha tea mousse // 3 gelatine sheets 100g milk 10g matcha tea 1 egg yolk 1 egg white 40g sugar 100ml whipping cream Bloom gelatine sheets in cold water. Heat milk & tea, mix well,do not bring boil. Cream egg yolk & half the sugar till pale-add milk-tea mix & heat to make a thin custard. Add rinsed gelatine sheets, stir to dissolve - cool.Whip cream to soft peaks, set aside. Whip egg white & rest the sugar to a meringe. Mix the cream gently to cooled custard. Fold meringue in gently.