This vegan dessert of matcha mousse and lemon jelly with osmanthus flowers feels like “a quiet morning walk”. The creamy mousse tastes grassy and slightly sweet. The lemon jelly is fresh acid and floral due to the nectar-like scent of osmanthus. The nice contrast between the mousse and jelly is perfectly complemented by a subtle layer of crispy white chocolate. Mmmm, I like that.
Why make this matcha mousse and lemon jelly?
With this dessert you put something special for your table companions and for yourself. I think few people have tasted the combination matcha and osmanthus.
Often interesting dishes are also a hassle, but this dessert is easy to make. The ingredients for the jelly only need to be cooked, the mousse is only whipped briefly. And melting white chocolate in the microwave is a breeze (really!).
You can prepare this dessert a day in advance. Saves stress on the evening itself.
How to serve the matcha mousse and osmanthus jelly:
- As a restaurant dessert on a plate: the mousse covered with a thin layer of crispy white chocolate and the jelly in a nice shape. For the mousse you need silicone molds that can hold around 60 ml. It is very important that you use flexible silicone molds: otherwise you cannot get the mousse out of shape. You also need a nice shape for the jelly. I used plastic molds in the shape of a leaf, but small bowls are also possible.
- In a glass: you don’t need molds, you don’t have to melt chocolate and you don’t have to do anything right before serving. Just put them fifteen minutes before serving outside the refrigerator to allow condensation to evaporate on the glasses.
If you like very sweet desserts, you may need to find another valve for your Asian dinner. Or maybe even another blog, oops. Chinese desserts are traditionally moderately sweetened and often vegan (without dairy and vegetable-based). Now I have to say that our guests never complained about the limited use of the sugar bowl. And less sugar is better for your body. So I’d say give it a try!
Another possible drawback: the green tea powder that I use is quite pricey, € 18.00 per 100 grams. This is the cheapest I can find in the category “better quality for culinary use” (matcha for a tea ceremony is often much more expensive). I like to pay for this myself, because I love the fresh, grassy, bittersweet taste of matcha. And the health benefits are of course also pleasant.
“Don’t be tempted by cheap matcha. It is very bitter and brown-yellow in colour.”
Like good wine, you have to learn to appreciate the taste of matcha. With osmanthus flowers it is a bit like coriander: you have haters and lovers. There are people who claim that the taste reminds them of cheap toilet freshener. Well, tastes differ.
Do you like desserts with matcha? Then try this recipe for a no bake cake with matcha and white chocolate with a bottom of black sesame.Print
Matcha Mousse And Lemon Jelly With Osmanthus
This vegan dessert of matcha mousse and lemon jelly with osmanthus flowers feels like “a quiet morning walk”. The creamy mousse tastes grassy and slightly sweet. The lemon jelly is fresh sour and floral due to the nectar-like scent of osmanthus. The nice contrast between the mousse and jelly is perfectly complemented by a subtle layer of crispy white chocolate.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 4 1x
- Category: dessert, vegan, sweet
- Cuisine: Chinese, Japanese
Lemon jelly with osmanthus flowers:
- 250 ml of water, lukewarm
- 5 g / 1.5 tbsp osmanthus flowers 1
- 80 g / 4 tbsp white sugar
- Slightly more than 1 tsp agar powder in 1 tbsp cold water 2
- Pinch of turmeric powder for the colour, optional
- 30 gr lemon juice
- 1 tbsp matcha powder 3
- 200 ml cold coconut milk 4, at least 60% coconut extract
- 2 to 4 tbsp agave syrup or other sweetener, to taste
- ¼ tsp vanilla extract, optional
- 75 gr (vegan) white chocolate, chopped
- Zest of 1 lemon
- 4 glasses
- 4 plates
- Silicone mat with molds that can hold around 60 ml of mousse
- Lightly greased 5 small molds or bowls for the jelly
- Tassel/ brush
- Put the osmanthus flowers in the water and let stand for half an hour.
Chocolate layer around the mousse (go directly to step 5 if you serve the dessert in glasses):
- If you want to serve the dessert as a “restaurant dessert”, melt the chocolate first. Put the chocolate bowl in the microwave for 30 seconds. Stir. If the chocolate has not softened, put it in for another 20 seconds. Remove again and stir. Then heat and stir for 10 seconds each time, until it is melted. Sometimes after 10 seconds it seems as if the chocolate has not completely melted, but do not immediately switch the microwave on again. Stir first.
- Stir lemon zest through the melted chocolate.
- Use a brush to thinly coat four (silicone) moulds with the melted chocolate. Put aside.
- Sift the osmanthus and collect the liquid in a small pan. You have 200 ml of fluid.
- Put all the ingredients for the lemon jelly, except the lemon juice, in the pan. Bring to the boil and simmer for 2 minutes. Ensure that all agar powder is dissolved.
- Turn off the heat and add the lemon juice to the pan.
- Pour into the lightly greased moulds (restaurant version) OR divide over 4 glasses (place them slanted in for instance empty egg boxes for a nice diagonal effect). Allow to cool to room temperature and then put them in the fridge.
If you make the restaurant version you can immediately continue with the mousse. If you serve it in glasses, wait until the lemon jelly has set (about an hour).
- Put all the ingredients for the mousse in a bowl.
- Beat the coconut milk with a mixer or whisk until it is becoming thick, but still liquid enough to “slide” into the glasses or moulds. If your coconut milk doesn’t get any thicker after a few minutes (varies by brand), put the bowl of coconut milk in the fridge and let it cool for another hour. Pour into the glass or silicone moulds.
- The silicone moulds must be put in the freezer because otherwise you cannot take the contents out of the mold without breaking the chocolate layer. Press them out of the mould only when the mousse is hardened and turn them upside down: the mousse is then hidden under the chocolate tray. Store in the refrigerator until serving.
- Restaurant version: carefully remove the jelly from the mold and place it on the plates at the right side of the centre. Place the mousse to the left of the jelly. Garnish with matcha powder.
- Glass: remove the desserts from the fridge fifteen minutes in advance to allow condensation to evaporate from the glasses. If necessary, dry with kitchen paper. Garnish with chopped white chocolate (you probably don’t need everything) and lemon zest.
- You can buy dried osmanthus flowers at the Asian grocery shop. It can be found at the tea department.
- Agar powder (a vegetable binder) can be bought at the Asian grocery shop or health store. Make sure you buy the colourless one.
- Matcha powder cannot be replaced by green tea leaves. You can buy a good quality matcha online or at a specialty tea store.
- I used Aroy-D coconut milk for this recipe.
- Grease the moulds for the jelly with a neutral oil, such as rice oil. So no coconut oil, butter or extra virgin olive oil.
Keywords: vegan, agar, matcha, osmanthus, mousse, lemon, jelly, soft, crispy, chocolate