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jasmine tea mousse

Jasmine Tea Mousse

This jasmine tea mousse is light, creamy, and softly floral. It melts on the tongue and feels calm and refreshing, not heavy or sweet. A simple dessert that looks elegant but is easy to make at home.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Asian-inspired
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 teaspoons loose-leaf jasmine tea or 2 jasmine tea bags
  • 1 cup whole milk
  • 1 cup cold heavy cream
  • 1/3 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 packet unflavored gelatin about 2ΒΌ teaspoons
  • 3 tablespoons cold water
  • Pinch of salt
Optional: dried jasmine flowers or jasmine tea jelly for topping

Method
 

  1. Warm the milk in a small saucepan over low heat. Do not boil.
  2. Add the jasmine tea to the warm milk. Cover and steep for 10 minutes.
  3. Strain out the tea leaves or bags and set the milk aside.
  4. In a small bowl, sprinkle gelatin over cold water. Let it sit for 5 minutes.
  5. Reheat the jasmine milk gently. Add sugar and salt. Stir until dissolved.
  6. Remove from heat and stir in the bloomed gelatin until fully melted.
  7. Add vanilla extract. Let the mixture cool until warm, not hot.
  8. Whip the cold cream to soft peaks.
  9. Gently fold the jasmine milk mixture into the whipped cream.
  10. Spoon the mousse into glasses or ramekins.
  11. Chill for at least 4 hours, or overnight, until set.

Notes

  • Do not oversteep the tea or the mousse can taste bitter.
  • The mousse should feel soft and airy, not stiff.
  • This dessert is best served cold and eaten within 3 days.
  • Loose-leaf jasmine tea gives the best flavor, but tea bags still work.