Day 20 ‘Get Your Jelly On’: Japanese green tea and wasabi mousse

Japanese green tea and wasabi mousse with pocky chocolate sticks

* This post is part of  the Royal Selangor Jellyriffic Competition where ten bloggers from around the world compete by posting recipes each day for 30 days in the month of October 2011 to raise awareness and support for breast cancer. 

UPDATE:

Follow our progress and download our recipes in the “Cuisines of the World” by clicking the image below:

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Chopinand and I love Japanese food and if we’re after a light meal on the weekend, we often take the nippon express!

However, no matter how much Chopinand loves Japanese food, he can’t be persuaded to eat dessert. The only thing he would taste is green tea ice cream as it’s quite light and not too challenging sweet. So I decided to trick him into taking a spoonful of this green tea mousse cake by adding a kick of wasabi at the end.

Day 20: Dessert – Japanese green tea and wasabi mousse

Japanese green tea and wasabi mousse with pocky chocolate sticks

This green tea and wasabi cake completes our three course Japanese menu, using the Royal Selangor jelly mould and is an expected end to the meal.

The wasabi kick adds a surprise twist to the mild creamy green tea dessert and makes it a talking point at any dinner party.

This dessert is easy to make as it uses store bought sponge or madeira cake. Green tea powder is a really versatile ingredient and can be bought easily from Japanese supermarkets. You can sprinkle a tablespoon into vanilla ice cream and voila, you have instant green tea ice cream. Add it to whipped cream and egg yolk and green tea mousse is made.

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As I take another mouthful of this green tea and wasabi cake, I think fondly of my mum, who is both a Japanese devotee and an incurable dessert-holic!

Pocky chocolate sticks

In this recipe, we’ve used it both to flavour and garnish the cake. To add textural contrast, I’ve added pocky chocolate wafer sticks, one of my favourite childhood snacks.

I remember coming home from school and having these tasty treats in the afternoon while mum prepares dinner. She would give us a choice of chocolate and strawberry and I would always opt for the chocolate and share them with her as mum has a sweet tooth too!

2000 De Bortoli Noble One Botrytis Semillon

Chopinand found a 2000 De Bortoli Noble One Botrytis Semillion in our wine cellar. This is one of Australia’s finest dessert wines and having aged in the bottle for over ten years, this sticky has turned into a golden dark brown.

It turns out to be a wonderful match with the dessert. The wine is smooth as silk as its intense flavours add a beautiful sweet complexity to the mousse.

Japanese green tea and wasabi mousse with pocky chocolate sticks

So dear readers, what is your favourite Japanese dessert?

De Bortoli Wines
Yarra Valley Winery and Restaurant
Pinnacle Lane, Dixons Creek
Victoria 3775
Tel: +61 3 5965 2271

Click here to read more about Australia’s Noble One, Botrytis Semillon.

*Note to readers: You can support and help raise the awareness of breast cancer by the following ways:

• Share our recipes with family and friends on Facebook or Twitter.
• Like chopinandmysaucepan on Facebook.
• Follow chopinandmysaucepan on Twitter.
• Suggest to us any recipe, jelly or otherwise that you may like us to cook using the mould. Recipes do not necessarily need to incorporate gelatin and participants are encouraged to be as creative as possible. We need all the help we can get and would welcome any creative ideas and recipes from our readers.
• Purchase a jelly mould from Royal Selangor. Remember, all sales proceeds will go towards improving the lives of women affected by breast cancer.

Win an Olympus  VG-110 camera

To encourage readers to support the cause for breast cancer awareness, we will give away an Olympus VG-110 camera to one lucky reader.

All you have to do over the next thirty days is to provide your comments, feedback, suggestions or any recipes and you will be in the running to receive this camera. This prize is open to any and all readers.

If you enjoy our daily posts throughout October 2011, do consider helping the cause for breast cancer by participating in any or all the the ways mentioned above.

We wish you good health and happy cooking!

Chopinand & Mysaucepan

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