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.

Matcha Mousse Domes — Castella & Glossy Glaze

Name: Matcha Mousse Domes — Castella & Glossy Glaze
Prep time: 45 min
Cook time: 35 min
Total time: 240 min
Yield: 6
Ingredients: eggs; caster sugar; runny honey; cake flour; matcha powder; warm whole milk; whole milk; egg yolks; caster sugar; matcha powder; gelatine sheets; whipping cream (≈35% fat), soft peaks; white chocolate, finely chopped; water; caster sugar; glucose syrup (or light corn syrup); sweetened condensed milk; gelatine sheets; matcha powder; double/heavy cream; double/heavy cream; caster sugar; extra matcha powder

Silky matcha mousse nestled on soft matcha castella, finished with a glossy white-chocolate matcha glaze. Bakery-level domes made simple at home.

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