(Spiced Mulberry Matcha & White Chocolate Mousse)
70g Plant based White Chocolate - chopped
1 tsp Carwari Organic Rice Vinegar (or Cream of Tartar)
100ml Soy MIlk
100ml Aquafaba (Chickpeas cooking liquid0 - from a can of chickpea
1&1/2 tsp Ground All Spice
(Spiced Yuzu Tofu Cream)
150g Medium Tofu
1 tsp Ground All Spice
Prepare Spiced Mulberry Matcha & White Chocolate Mousse. Put Mulberry Matcha and All Spice in a small mixing bowl. Add Soy Milk and mix until it becomes smooth paste.
Melt chopped White Chocolate in a water bath.
Add the mulberry matcha paste into the melted white chocolate and mix until well combined.
Whip aquafaba with adding Rice Vinegar (or Cream of Tartar).
Fold whipped aquafaba into the Mulberry Matcha white chocolate mixture with a spatula until the mousse mixture is well combined.
Pour the mousse mixture into 4 glasses chill in a fridge for a few hours.
Prepare Spiced Yuzu Tofu Cream. Put all of the cream ingredients into a jug for stick blender and blend until it becomes smooth and creamy texture. Transfer into a jar and put in a fridge until you use.
Just before serving take out the mousse from the fridge. Drop the cream on the mousse, dust extra amount of Carwari Mulberry Matcha and decorate with some berries.