Matcha Mousse

1. Break the white chocolate into pieces. Heat the heavy cream with the milk and mix in the white chocolate.
2. Remove from heat and whisk in the matcha powder until completely dissolved.
3. Pass through the iSi funnel and sieve directly into a 1 US pint whipper, screw on one N2O cream charger and shake vigorously.
4. Refrigerate for 6-8 hours before serving.

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