white granulated sugar
Zero Fail Matcha Mousse Cups
Stir the digestives (the more crumbly the better) into the bottom of the mousse cup and press flat.
Soften the Gillette pieces in cold water, remove them from the water and melt them into Gillette liquid over heat.
Add the matcha powder to the milk and stir until grain free (hot milk is easier to stir and melt).
Add the crème fraiche to the milk and continue stirring until no particles are formed.
Add the sugar to the light cream in three additions and whip until it is 50-60% (i.e. the cream is grainy and flowable).
Add the matcha milk custard mixture from step 3 to the whipped cream and continue beating until it is grain free.
Finally, pour the mousse liquid into a mousse cup, shake out the bubbles, and refrigerate for about 4 hours to enjoy.