The simple solution for vegetarian gelatine-free mousses, MSK UltraMousse comes in a powder form and is easily dispersible in cream. Once aerated this then forms a wonderfully light, smooth and stable mousse.

Matcha and Yuzu Mousse
  • 7g Matcha & Yuzu powder blend
  • 100g Natural Yoghurt
  • 150g Whipping Cream
  • 27g MSK UltraMousse
  • 30g Sugar

In a mixing bowl combine the yoghurt, matcha and yuzu powder and sugar, stir well and set to one side.

In a separate bowl, combine the whipping cream and the UltraMousse. Whisk together using a hand whisk until the mixture thickens to a soft peak.

Add the yoghurt mixture into the cream and mix until fully combined. Pour the mousse into the desired moulds and place in the freezer