High Protein Matcha Mousse Domes

Click here for the downloadable recipe.

INGREDIENTS

Cooked Quinoa

500 mL Quinoa

250 mL Bone Broth

6 Egg whites

134 g Honey

31 g Chia seeds

Matcha Mousse

45 mL Water

20 g Matcha powder

6 Egg yolks

107 g Sugar

250 mL Bone Broth

394 g Coconut cream

140 g White chocolate

Coco Quinoa Base

500 mL Cooked Quinoa mixture

21 g Dark Cocoa powder

21 g Honey

20 Medjool Dates

2 g Salt

2.5 mL Vanilla extract

30 mL Water

50 g Flaked Almonds

White Chocolate Dome

160 g White Chocolate

METHOD

Cooked Quinoa

Blend all the ingredients together in a food processor till smooth.

Place the mixture in a saucepan, over medium heat, and cook until soft and all liquids have evaporated.

Coco Quinoa Base

Add all the ingredients except for the bone broth to a food processor.

Start pulsing the processor and slowly add the broth until all the ingredients have just started binding.

Line a baking tray with parchment paper and spread the quinoa paste on to the baking tray.

Bake the paste at 180C for 20 minutes.

Matcha Mousse

Mix egg yolks and sugar together in a bowl.

Slightly heat the broth in a saucepan and gradually add to the egg yolk and sugar mixture, while mixing.

Add the white chocolate and mix to melt.

Dissolve green tea om 45ml of hot water and add to the broth mixture.

Stir until all the matcha is completely incorporated and chill in an ice bath.

While the broth mixture is cooling whip the coconut cream with a hand mixer.

Fold coconut cream into the broth mixture.

Let the mousse chill in the fridge for a minimum of 2 hours.

White Chocolate Shell

Melt the white chocolate in the microwave. Remove the chocolate form the microwave when half has melted, stir until completely melted.

Using a pastry brush, dip the brush in the melted chocolate and paint a layer of chocolate in the silicone mould domes. Place in fridge to harden.

Once the chocolate layer has hardened, repeat the process twice more.