Instructions
- 1
Press sesame shortbread base into ring. Freeze.
- 2
Red bean insert: thin red bean paste with warm water until smooth. Dissolve gelatin. Pour into insert. Freeze solid.
- 3
Matcha mousse: dissolve matcha in 50ml warm cream, whisk smooth. Heat remaining cream with sugar, dissolve gelatin. Combine matcha and cream. Cool to 25°C. Fold in whipped cream.
- 4
Assemble: pour matcha mousse. Place red bean insert. Cover with mousse. Freeze 6 hours.
- 5
Matcha glaze: melt white chocolate with warm cream. Stir in matcha. Dissolve gelatin. Cool to 30°C.
- 6
Unmold and glaze.
- 7
Arrange small spoonfuls of red bean on top. Dust generously with matcha. Apply gold leaf.
- 8
Serve very cold.
Baker's Tip
Use koshi-an (smooth red bean paste) not tsubushi-an (chunky) for the insert — the smooth paste freezes more evenly and creates a cleaner cross-section. Find it at Asian grocery stores or make from scratch with dried adzuki beans, sugar and water.
Frequently Asked Questions
What is red bean paste and how does it taste?
Red bean paste (anko) is made from adzuki beans cooked with sugar until sweet and smooth. It tastes earthy, slightly sweet with a subtle beany flavor — not unlike chestnut puree. It is the most widely used filling in Japanese confectionery and pairs naturally with matcha.
Where do I find sweet red bean paste?
Most Asian grocery stores carry canned red bean paste (labeled koshi-an for smooth or tsubu-an for chunky). Japanese grocery stores also sell it in refrigerated pouches. It is also easy to make at home by cooking dried adzuki beans until tender then blending with sugar.
Is the red bean paste very sweet?
Commercial canned red bean paste can be quite sweet. For a more subtle flavor, mix canned paste 1:1 with plain cooked adzuki beans (no sugar added) and adjust sweetness. The insert is surrounded by lightly sweetened matcha mousse so the red bean does not need to be very sweet.
Can I make this without gelatin for a vegan version?
Replace gelatin with agar agar — use 60-70% of the amount called for. Agar sets firmer and faster than gelatin, so work quickly once it is dissolved. The texture will be slightly more set and less melt-in-mouth but still very good. The mousse and insert both work with agar.
About This Recipe
An authentic Japanese-inspired entremet pairing earthy matcha mousse with sweet red bean (anko) insert and a sesame shortbread base. Finished with a vibrant green matcha glaze and edible gold. A dessert that embodies the elegance of Japanese confectionery.
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