- Prep
- 25 min
- Cook
- 15 min
- Total time
- 40 min
- Yield
- 6 servings
- Difficulty
- Medium
- Calories
- 165 kcal
Quick summary
“Aerated dessert that combines culinary coconut milk, aromatic infusion of fresh mint, and the green tone of matcha powder. Lemon juice adds citrus freshness to a creamy mousse structured with natural lactose-free gelatin.”
What you need to know
- The exclusive use of the creamy and solid portion of canned coconut milk provides stability and dense consistency.
- The quick infusion of fresh leaves in hot water extracts essential aromatic mint oils without bitterness.
- The complete dissolution of the gelatin powder without boiling ensures a firm and uniform texture during cooling.
Ingredients
Main
- cup (tea) Fresh mint leaves
- cup (tea) Filtered water
- cup (tea) Fresh lemon juice
- tablespoon Sicilian lemon zest
- ml Culinary coconut milk (can, solid part)
- cup (tea) Honey or natural sweetener (xylitol/erythritol)
- teaspoon Matcha powder (culinary grade)
- tablespoon Unflavored powdered gelatin
- tablespoons Cold water (to hydrate the gelatin)
- teaspoon Peppermint essence (optional, to intensify)
Instructions
Principal
- Step 1: Mint InfusionStart by preparing the concentrated mint infusion. In a pan, heat the filtered water with the fresh mint leaves until boiling. Turn off, cover, and let steep for 10 minutes. Strain well, reserve the liquid, and discard the leaves. The short answer is: a potent infusion is the base of the flavor.
- Step 2: Gelatin HydrationWhile the infusion cools, hydrate the powdered gelatin with the 3 tablespoons of cold water in a small container. Let it rest for 5 minutes until it is firm. Then, microwave for 15 seconds or in a double boiler until completely dissolved. Avoid boiling the gelatin.
- Step 3: Mousse BaseIn the blender, combine the culinary coconut milk (using only the solid part for greater creaminess), the honey or natural sweetener, the lemon juice, the lemon zest, the matcha powder, and the infusion of mint already cold. Whisk for about 2 minutes until you get a homogeneous and slightly airy mixture. The secret of this recipe is the quality of the fresh ingredients.
- Step 4: Incorporation and CoolingAdd the dissolved gelatin to the blender mixture and blend for another 30 seconds to incorporate well. If you desire a more intense mint flavor, add the mint extract at this moment. The professional technique is to ensure that the gelatin is well distributed for a firm mousse. Distribute the mousse into individual bowls.
- Step 5: Refrigeration and ServiceTake the glasses to the fridge for at least 4 hours, or ideally, overnight, until the mousse is completely firm. Before serving, garnish with fresh mint leaves, lemon zest, or a dusting of sifted matcha for an elegant look. A well-refrigerated mousse is always tastier and more consistent.
Chef's tips
- Leave the can of coconut milk in the refrigerator overnight to easily separate the solid part from the residual water.
- Sift the matcha powder before blending in the blender to avoid green lumps in the finished dessert.
- Keep the bowls covered with plastic wrap in the refrigerator to prevent the dessert from absorbing fridge odors.
Variations
- Version with extra zest: add fine zest of Tahitian lime over the top of the glasses for visual contrast.
- Version with crispy base: place a thin layer of crushed whole-grain cookies with coconut oil at the bottom of the glasses.
- Fruit syrup version: serve the firm mousse accompanied by a spoonful of cold homemade red fruit syrup.
Substitutions
- Canned coconut milk can be replaced with fresh heavy cream whipped to whipped cream point for a dairy version.
- Honey can be substituted with pure maple syrup, agave syrup, or xylitol sweetener while maintaining the balance.
- Culinary-grade matcha can be replaced with very fine sencha green tea powder or excluded if you prefer only mint.
How to store
Store the mousse covered individually with plastic wrap in the refrigerator for up to 4 days. Keep at a constant temperature under refrigeration; the sweet should not remain exposed outside the refrigerator for more than 30 minutes so as not to soften.
Can it be frozen?
It is not recommended to freeze this mousse, as the gelatin loses its holding power and releases liquid water during defrosting, ruining the creaminess of the whipped coconut milk. Consume refrigerated within the expiration date.
What to serve with
Decorate with fresh mint leaves, dark chocolate shavings (70%), thin strawberry slices, or thin almond cookies.
Frequently asked questions
Is the matcha flavor very pronounced in the dessert?
No, a teaspoon provides subtle herbal notes and a natural green color, harmonizing with the acidity of the lemon and the freshness of the mint.
How to separate the solid part from canned coconut milk?
Leave the can in the refrigerator for 12 hours; the solid fat will accumulate on top and the water will remain at the bottom of the package.
What is the ideal water temperature for dissolving hydrated gelatin?
Heat in a bain-marie or in the microwave for 15 seconds just until liquefied, without boiling, so as not to nullify the gelling capacity.
Can the mint infusion be made by boiling the leaves for too long?
No, excessive boiling darkens the leaves and releases bitter tannins; just heat the water, cover, and let it steep for 5 minutes.
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