Matcha Mousse with Matcha Latte

Matcha mousse: Break the white chocolate into pieces. Heat the heavy cream with 100 ml of the milk and mix in the white chocolate. Remove from heat and whisk in 5 g of the matcha powder until completely dissolved. Pass through an iSi funnel & sieve directly into a 0.5 l iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 6-8 hours.

Matcha latte: Briefly bring the remaining 1 l of milk to a boil. Remove from heat and whisk in the remaining 5 g of matcha powder until completely dissolved.

Serving suggestion: Serve the matcha latte with the matcha mousse on top.

Note: matcha powder can be found in Asian/Japanese supermarkets.