1. Ingredients
- 200ml chilled dairy heavy cream (fat content ≥35%)
- 2 teaspoons high-quality matcha powder (sifted)
- 3 tablespoons fine sugar/condensed milk
- 1/4 teaspoon vanilla extract (optional)
For decoration: Sweetened red beans, gold leaf flakes, powdered sugar
2. Tools
- Cream Buffet whipped cream dispenser
- Cream Buffet cream charger
- Electric hand mixer/handheld whisk
- Silicone spatula
- Ice water bath (to stabilize cream temperature)
3. Instructions
(1) Cold Brew Matcha Infusion
Pour the heavy cream into a mixing bowl and place it over an ice water bath to maintain a low temperature.
Sift the matcha powder in three additions, whisking at medium speed until fully dissolved into a smooth, lump-free jade-green liquid.
Add sugar/condensed milk and vanilla extract, then whip at high speed until it reaches a thick yogurt-like consistency (do not overwhip; it should remain pourable).
(2) Precision Filling with the Whipped Cream Dispenser
Tilt the bowl at a 45° angle and use a spatula to gently fold and transfer the matcha cream into the whipped cream dispenser, ensuring no residue on the inner walls.
Strictly control the filling level below the MAX line, leaving 20% expansion space.
(3) Nitrogen Infusion & Molecular Activation
Secure the cream charger onto the dispenser’s top nozzle, twisting until a “click” confirms the lock.
Key motion: Hold the dispenser in one hand and shake vigorously up and down 10 times (mimicking a cocktail shaker) to evenly infuse nitrogen into the cream’s molecular structure.
(4) Rapid Freezing for Texture Formation
Immediately place the inverted dispenser into a -18°C freezer for 8 minutes to form microcrystalline structures.
Remove, shake upside down three more times to reactivate the fluffiness.
(5) Volcanic Eruption Presentation
Hold the dispenser 10cm above the serving dish and pipe in a circular motion, allowing the mousse to naturally layer like flowing lava.
Create a small crater at the center, fill with sweetened red beans, sprinkle gold leaf flakes, and finish with powdered sugar for a snow-capped effect.
4. High-Tech Tips
- Temperature Control: Maintain an operating environment ≤15°C; pre-chill tools if necessary.
- Pressure Test: Before first use, test the dispenser by charging it empty to check for airtight sealing—ensure no “hissing” sounds.
- Cleaning Protocol: Rinse immediately after use with 35°C warm water + edible alkali to prevent matcha staining.
5. Molecular Gastronomy Variations
- Space Meteorite Edition: Mix in bamboo charcoal powder for a “black hole” mousse and flash-freeze red beans with liquid nitrogen to mimic planetary rings.
- Cocktail Fusion: Add 2ml bourbon before charging, garnish with a smoked cinnamon stick.
- 4D Printing Application: Load the mousse into a 3D food printer to create custom zodiac or logo-shaped relief designs.