My matcha tastes bitter—what am I doing wrong?

Use a high-quality ceremonial or pastry-grade matcha, sift it, and avoid overheating. Over-steeped or scorched matcha turns bitter and dulls the colour.

Can I replace gelatine with agar?

Agar sets firmly and can make the mousse brittle. If needed, use ~1.5–2 g agar for the mousse base and expect a less creamy texture.

What’s the ideal glaze temperature?

Pour at 32–35°C (90–95°F). Too warm = thin slides; too cool = thick lumps and lines.

08 October 2025

Matcha Mousse Domes — Castella & Glossy Glaze

Name: Matcha Mousse Domes — Castella & Glossy Glaze
Prep time: 45 min
Cook time: 35 min
Total time: 4 h
Yield: 6
Ingredients: 2 large (≈100 g total) eggs; 70 g caster sugar; 15 g runny honey; 60 g cake flour; 5 g matcha powder (sifted); 20 g warm whole milk; 100 g whole milk; 40 g egg yolks; 40 g caster sugar; 7 g matcha powder (sifted); 4 g gelatine sheets (soak in cold water 5–10 mins, then squeeze); 150 g whipping cream (≈35% fat), soft peaks; 150 g white chocolate, finely chopped; 60 g water; 70 g caster sugar; 40 g glucose syrup (or light corn syrup); 50 g sweetened condensed milk; 6 g gelatine sheets (soak in cold water 5–10 mins, then squeeze); 5 g matcha powder (sifted); 50 g double/heavy cream; 80 g double/heavy cream; 5 g caster sugar; 1 g extra matcha powder (optional dusting)

Sunday Baking adapted by JojoM

Matcha Mousse Domes — Castella & Glossy Glaze 🍵✨

There’s something irresistibly elegant about a perfectly glazed dome dessert — and these Matcha Mousse Domes deliver pure zen on a plate. Imagine a soft layer of matcha castella sponge, topped with silky green tea mousse, all enveloped in a mirror-shiny white chocolate matcha glaze. 🌿

It’s a dessert that balances Japanese minimalism and French patisserie flair — creamy, light, and flawlessly smooth. Whether you’re making them for a special tea ceremony or impressing weekend guests, these domes will look like they came straight from a boutique pastry case.

🍰 The Layers of Harmony

Each component plays a key role in achieving that melt-in-your-mouth texture:

Castella Sponge — a Japanese honey sponge, fluffy and moist.
Matcha Mousse — custard-based and gently set with gelatine.
Glossy Glaze — rich in white chocolate, tinted with vibrant green matcha for that luxurious sheen.

The combination? Buttery softness, silky creaminess, and a delicate tea aroma that lingers beautifully.

🧑‍🍳 Step-by-Step Flow

Start with the castella base, which gives each dome a light, pillowy foundation. Then make a custard-style matcha mousse, folded gently with softly whipped cream for airiness. Once frozen, glaze the domes with a mirror glaze at just the right temperature (32–35°C) for that signature reflective finish.

💡 Pro Tip: Chill your domes thoroughly before glazing — at least 2 hours, or overnight for the smoothest surface.

🌸 Presentation & Texture

When sliced, you’ll see defined layers — a moist green sponge, an ethereal mousse, and a shimmering coating. The flavour is a blend of bittersweet matcha, creamy vanilla-white chocolate, and gentle honey from the sponge. A touch of whipped cream or a dusting of matcha powder adds the perfect finishing accent.

Serve slightly chilled, not frozen, to let the mousse texture truly shine.

🕯️ Serving Ideas

Serve on black plates or slate for contrast — the green glaze pops beautifully.
Pair with genmaicha or a light floral tea.
Add a hidden azuki (red bean) layer for a Japanese twist!

💬 What Bakers Say

“That glaze shine is unreal! Set beautifully at 33°C—thanks for the tip.” — Mina K.

“Used pastry-grade matcha and the colour popped. Not too sweet—perfect.” — Luca

“Swapped corn syrup for glucose—worked a charm. Domes unmoulded cleanly.” — Sophie

“Castella base kept the mousse light. Next time I’ll add azuki for a twist.” — Arjun

🧠 Final Thoughts

This recipe proves that patisserie-level elegance is possible right at home. It’s not just dessert — it’s an edible art piece that celebrates balance, craftsmanship, and calm indulgence. 🍃

Once you’ve mastered these matcha domes, try experimenting with yuzu or black sesame mousse for a creative spin. Perfect for your next high-tea moment or a weekend project that rewards both the eyes and the taste buds.

Source: Sunday Baking on TikTok
Author: Sunday Baking adapted by JojoM

Prep Time

45 mins

Cook Time

35 mins

Total Time

240 mins

Servings

Comments & Reviews

Mina K.
10/8/2025
That glaze shine is unreal! Set beautifully at 33°C—thanks for the tip.
Sophie
10/7/2025
Swapped corn syrup for glucose—worked a charm. Domes unmoulded cleanly.
Luca
10/6/2025
Used pastry-grade matcha and the colour popped. Not too sweet—perfect.
Arjun
10/5/2025
Castella base kept the mousse light. Next time I’ll add azuki for a twist.

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Nutrition Facts

Serving Size: 1 dome (1/6 of recipe)

Calories 580

% Daily Value*

Total Fat 29g37%

Saturated Fat 12g60%

Trans Fat 0g

Cholesterol 165mg55%

Sodium 120mg5%

Total Carbohydrates 74g27%

Dietary Fiber 1g4%

Sugars 57g

Protein 9g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.