Desert Lime Yuzu Mousse with Matcha White Chocolate Crumble

Ingredients

• 200 mlHeavy Cream
• 50 gPowdered Sugar
• 4 gGelatin Powder (Halal certified)
• 2 tbspCold Water
• 100 gCream Cheese, softened
• 30 mlYuzu Juice
• 20 mlDesert Lime Puree
• 50 gWhite Chocolate
• 30 gAll-purpose Flour
• 25 gUnsalted Butter, cold
• 5 gMatcha Powder
• Pinch of Salt
• for garnishFresh Mint Leaves

Instructions

1. To prepare the Desert Lime Yuzu Mousse, sprinkle the gelatin powder over the cold water in a small heatproof bowl and let it bloom for 5 minutes until solidified.
2. Gently melt the bloomed gelatin over a double boiler or in a microwave for 10-15 seconds until fully dissolved and clear. Set aside to cool slightly.
3. In a medium bowl, whisk the cream cheese until smooth and creamy. Gradually whisk in the yuzu juice and desert lime puree until well combined and lump-free.
4. In a separate chilled bowl, whip the heavy cream and 30g of the powdered sugar until soft peaks form.
5. Slowly stream the cooled, dissolved gelatin into the cream cheese mixture while continuously whisking to prevent lumps. Fold in half of the whipped cream into the cream cheese mixture until just combined, then gently fold in the remaining whipped cream until no streaks remain. Be careful not to deflate the mousse.
6. Divide the mousse evenly into two serving glasses or ramekins. Refrigerate for at least 1 hour, or until firm.
7. To prepare the Matcha White Chocolate Crumble, preheat your oven to 160°C (325°F). Line a small baking sheet with parchment paper.
8. In a small bowl, combine the flour, remaining 20g of powdered sugar, matcha powder, and a pinch of salt. Cut the cold butter into small cubes and add to the dry ingredients.
9. Using your fingertips, rub the butter into the flour mixture until coarse crumbs form. Stir in the finely chopped white chocolate.
10. Spread the crumble mixture evenly onto the prepared baking sheet. Bake for 10-12 minutes, or until the crumble is lightly golden and fragrant. Let it cool completely on the baking sheet.
11. Once the mousse is set, gently spoon the cooled Matcha White Chocolate Crumble over the top of each serving. Garnish with a few fresh mint leaves before serving.