Mao Jian Green Tea and Chestnut Mousse Cups
A silky chestnut mousse layered with a brisk Xinyang Mao Jian infusion — the tea's own chestnut-sweet notes echo the dessert for a seamless pairing.
This dessert leans directly into Xinyang Mao Jian's most distinctive trait: its natural chestnut-sweet flavor. Pairing the tea with actual chestnut purée creates a layered, almost recursive sweetness — the mousse tastes like a richer, creamier echo of the tea itself.
A strong Mao Jian infusion is folded into whipped cream and set with a touch of gelatin, giving the mousse a light, airy texture with a clean, brisk green-tea edge that keeps the chestnut purée from feeling heavy or one-note.
Layering the mousse over a thin Mao Jian-soaked sponge or cookie base adds textural contrast and reinforces the tea flavor from the bottom up, so every spoonful carries a consistent thread of chestnut and brisk green tea.
Serve chilled in small glasses or cups, topped with a few crushed candied chestnuts and a light dusting of matcha or cocoa for color contrast — a refined, not-too-sweet finish to a meal that pairs naturally with a final small cup of Mao Jian itself.
Ingredients
- 3 tbsp dried Xinyang Mao Jian tea leaves
- 1/2 cup hot water (80°C)
- 200g sweetened chestnut purée
- 1 cup heavy cream, chilled
- 2 tbsp sugar
- 1 tsp powdered gelatin
- 2 tbsp cold water (to bloom gelatin)
- 8 ladyfinger cookies or thin sponge slices
- Candied chestnut pieces for garnish
- Matcha powder for dusting (optional)
How to make it
- 1Steep the Mao Jian leaves in hot water for 3 minutes, then strain, keeping the liquid. Set 2 tbsp aside for soaking the cookies and let the rest cool to room temperature.
- 2Bloom the gelatin in cold water for 5 minutes, then gently warm until dissolved. Stir into the cooled Mao Jian infusion.
- 3Whisk the cream with sugar to soft peaks, then fold in the chestnut purée and the gelatin-infused tea liquid until smooth and airy.
- 4Briefly dip the ladyfingers or sponge slices in the reserved 2 tbsp of tea liquid and place a layer in the bottom of each serving glass.
- 5Spoon or pipe the chestnut mousse over the soaked base, smoothing the tops. Refrigerate at least 3 hours, or until set.
- 6Before serving, top with crushed candied chestnut pieces and a light dusting of matcha powder if desired.
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