Matcha & Sansho Pepper White Chocolate Mousse with Candied Yuzu Peel

Instructions

1. 1

   Prepare the candied yuzu peel: Combine yuzu zest, 50g sugar, and 50ml water in a small saucepan. Bring to a simmer over medium heat and cook until the liquid thickens and the zest is translucent, about 10-15 minutes. Strain and spread the peels on parchment paper to cool completely.

   ~20 min
2. 2

   Melt the white chocolate in a heatproof bowl set over a barely simmering pot of water (double boiler method), stirring until smooth. Remove from heat.

   ~5 min
3. 3

   In a separate saucepan, whisk together egg yolks and 50g sugar until pale. Gradually whisk in 50ml of the heavy cream and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (custard base). Do not boil.

   ~10 min
4. 4

   Whisk the matcha powder and sansho pepper into the warm custard base until fully incorporated and smooth. Use a fine-mesh sieve to strain any lumps if necessary.

   ~2 min
5. 5

   Gently fold the matcha-custard mixture into the melted white chocolate until just combined.

   ~3 min
6. 6

   In a clean bowl, whip the remaining 200ml of heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture in two additions until no white streaks remain.

   ~5 min
7. 7

   Spoon or pipe the mousse into individual ramekins. Chill in the refrigerator for at least 1 hour, or until set.

   ~60 min
8. 8

   Before serving, top each mousse with a few pieces of the candied yuzu peel.