Green tea and Jasmine Delice

I would love going to play with my friend Nell after school because we would sit and eat crumpets or bread with butter and jam and having something sweet in the afternoon was a real treat. Hen Party teas are a lovely way to kick off the celebrations before heading out for your night of messy debauchery. I made these Pistachio, Jasmine and Green tea Delice's for one a couple of weeks ago to ring the changes a bit (Claire Clark's recipe) They were velvety smooth, with white chocolate whipped through the mousse and not as faffy as they look. If you fancy making these I really would recommend using the silicilan or Iranian pistachios for the taste and colour and the best jasmine tea pearls and green tea macha powder to make it a stand out dessert/tea cake. I got to use my new white choc chips from Paris that my friend Hannah just bought me back too, but I think any good quality white chocolate would work chopped up quite finely. 

Pistachio Cake
80g Shelled pistachio nuts
80g Unsalted butter
75g Caster sugar
A pinch of salt
100g Eggs
10g Plain flour
10g Corn flour (cornstarch) 
Jasmine tea mousse
80ml Boiling water
15g Jasmine tea (pearls if poss)
200ml Whipping cream
1½ Gelatin leaves (about 2.5g)
1½ tbsp Corn syrup
100g White chocolate, chopped

Green tea mousse
45ml Boiling water
5g Green tea powder
200ml Whipping cream
1½ Gelatin leaves (about 2.5g)
1½ tbsp Corn syrup
100g White chocolate, chopped

Preheat the oven to 170 °C

Line the base of 18x18cm pan with baking paper.

Process the pistachio nuts with plain flour and cornflour in the food processor until fine, then sift through a medium sieve. 

Beat the butter, salt and sugar until light and fluffy, put the egg into the butter and beat to combine. 

Fold the nut mixture into the batter.
Transfer the mixture into the prepared pan and bake for 17-20 minutes.
Let the cake cool completely in the pan.
When the cake cool, cut into 15x15 cm square and place in the 15x15cm pan with removable bottom.
Make the Jasmine tea mousse:

Pour the hot water over the tea and let it steep for 10 minutes, then strain it to remove the leaves, you will need 45 ml tea.
Bloom the gelatin leaves in cold water.
Melt the white chocolate by placing the chocolate in a bowl over a bowl of hot water
Mix the tea with 50ml of whipping cream and corn syrup, heat the mixture in the microwave for 40-50 seconds or until almost boil, stir in the gelatin.
Pour the whipping cream mixture into the melted white chocolate, stir to combine.
Let the mixture cool completely.

Whip the rest of the whipping cream until soft peaks formed; fold 1/3 of the whipped cream into the chocolate mixture. Pour the chocolate mixture back into the whipped cream bowl and fold to combine.
Pour the mousse over the cake (keep 3tbsp of the mousse for decoration, over the counter not in the fridge).
Refrigerate for 45 or until the mousse set.

Pour the hot water over the green tea and stir until combine need.
Melt the white chocolate by placing the chocolate in a bowl over a bowl of hot water
Heat 50ml of whipping cream and corn syrup, in the microwave for 40-50 seconds or until almost boil, stir in the gelatin, then pour then mixture into the green tea bowl, stir to combine. 

Pour the whipping cream mixture into the melted white chocolate, stir to combine.
Let the mixture cool completely.

 Whip the rest of the whipping cream until soft peaks formed, fold 1/3 of the whipped cream into the chocolate mixture. Pour the chocolate mixture back into the whipped cream bowl and fold to combine.
Pour the mousse over the cake. Refrigerate for 1 hour or until the mousse sets

Spread the jasmine mousse over the green tea mousse.
Refrigerate for 2-3 hours or until set.

Cut into whatever shape you wish and decorate with either a pistachio nut or I used fresh raspberries, crystalised rose petals, and a citron verte.