You will need a 27 cm x 17.5 cm slice pan.






Skill level

Average: 3 (28 votes)


  • 7 x 1.5 g bronze-strength gelatine leaves (see Note)
  • 8 egg yolks
  • 110 g (½ cup) caster sugar, plus extra to caramelise figs
  • 2 tbsp maccha (green tea) powder (see Note)
  • 350 ml thickened cream
  • 250 g white chocolate, chopped
  • 3 figs, quartered
  • vanilla ice-cream, raspberries, blueberries, mint and grated dark chocolate, to serve


Azuki cream

  • 350 ml thickened cream
  • 250 g raspberries
  • 105 g (⅓ cup) azuki (sweet red bean) paste (see Note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 2 hours

Drink match Choya Uji green tea umeshu. This delicate plum and green tea leaf-steeped liqueur is light and refreshing. Serve chilled.

To make azuki cream, whip cream in a large bowl to stiff peaks. Using a stick blender, process raspberries to a purée. Carefully fold raspberry purée and azuki paste through cream. Cover and refrigerate until needed.

Soak gelatine in water for 5 minutes or until soft. Drain and squeeze out water.

Meanwhile, whisk egg yolks and sugar in a bowl set over a saucepan of simmering water for 5 minutes or until thick and pale. Set aside.

Place maccha powder in a small bowl. Bring cream to the boil, then slowly whisk a little of it into maccha to form a thin paste. Place remaining cream into another bowl and whisk in maccha paste.

Melt white chocolate in a large heatproof bowl set over a pan of simmering water; don’t let the bowl touch the water. Add maccha mixture and stir until smooth. Stir in gelatine, then strain mixture into a bowl. Lightly whisk in reserved egg yolk mixture, then pour into a greased, baking paper-lined 27 cm x 17.5 cm slice pan. Refrigerate for 2 hours or until firm.

Dust figs with extra sugar. Using a kitchen blowtorch, caramelise figs. Alternatively, place figs under a grill preheated to high.

Cut mousse into 6 pieces. Top with azuki cream, ice-cream, berries, mint and dark chocolate, and serve with caramelised figs.



• Gelatine leaves are available from delis and specialist food shops.

• Maccha is available as a powder from select Asian and health food shops.

• Canned azuki (sometimes labelled adzuki) is available from Japanese and select Asian food shops. Substitute canned, sweetened red beans.


Photography John Reyment