No-Bake Matcha Mousse Recipe with Strawberry

This no-bake matcha mousse recipe creates a light, airy and creamy dessert that keeps matcha at the center. A smooth matcha milk base, gelatin and softly whipped cream produce a spoonable mousse that can be portioned in advance for cafés, dessert bars and matcha menus.

Matcha Mousse Ingredients

How to Make No-Bake Matcha Mousse

1. Bloom the gelatin

Sprinkle the gelatin over 25 ml cold water. Let it sit for about 5 minutes, until fully hydrated.

2. Prepare the matcha milk

Sift the matcha into a bowl. Warm the milk gently with the sugar until the sugar dissolves, but do not boil. Whisk a small amount of the warm milk into the sifted matcha to make a smooth paste, then gradually add the remaining milk.

3. Add the gelatin

While the matcha milk is still warm, stir in the bloomed gelatin until completely dissolved. Add the vanilla and a small pinch of salt, then let the mixture cool to room temperature.

4. Whip the cream

Whip the cold heavy cream until soft peaks form. Stop before the cream reaches stiff peaks so it will fold smoothly into the matcha base.

5. Fold the mousse

Fold about one-third of the whipped cream into the cooled matcha mixture. Add the remaining cream in two additions and fold gently until the mousse is evenly pale green and airy.

6. Portion and chill

Divide the mousse among four dessert glasses. Refrigerate for at least 2–3 hours, or until softly set.

7. Finish and serve

Before serving, add half a strawberry, a very light matcha dusting and optional whipped cream or white chocolate curls. Serve chilled.

Why This Matcha Mousse Recipe Works

Soft-set texture

A small amount of gelatin gives the mousse enough stability to hold in a glass without turning it into a firm jelly.

Matcha stays central

The light dairy base supports the tea flavor without relying on a large amount of chocolate or a heavy baked layer.

Strawberry adds contrast

Fresh strawberry brings color, acidity and natural sweetness that balance the cream and earthy matcha flavor.

Café & Dessert Bar Testing Notes

• Cool the matcha base before folding: a warm base can deflate the whipped cream.
• Do not over-whip the cream: stiff cream is harder to fold smoothly and can make the mousse grainy.
• Evaluate the chilled color: the raw mixture may look brighter before the full setting period.
• Keep the matcha dusting light: a heavy dry layer can create bitterness on the first bite.
• Garnish close to service: fresh strawberry can release moisture during extended refrigerated holding.

Frequently Asked Questions

Can matcha mousse be made in advance?

Yes. Portion the mousse into serving cups and refrigerate it until set. For café service, keep the cups chilled and add strawberry, whipped cream and matcha dusting close to service so the garnish remains fresh and the surface stays clean.

Which matcha is best for green tea mousse?

A culinary matcha with enough color and flavor to remain noticeable beside dairy and sugar is a practical starting point. Test the matcha in the complete chilled formulation because cream, sweetness and refrigeration can change the final color and flavor balance.

Why is my matcha mousse grainy?

Graininess can come from unsifted matcha, gelatin that did not dissolve fully or cream whipped beyond soft peaks. Make a smooth matcha paste first, dissolve the gelatin in the warm base and fold softly whipped cream only after the base has cooled.