Mousse with Ginger and Satsuma Pâte à Bombe, Matcha Cheesecake, and Black Sesame Streusel

Experience a delicate mousse layered with vibrant ginger and satsuma pâte à bombe, complemented by matcha cheesecake and topped with black sesame streusel.

Ingredients

• 4 large eggs, separated
• 1/2 cup granulated sugar
• 1/4 cup fresh ginger, grated
• 1/4 cup satsuma juice
• 8 oz cream cheese, softened
• 1 tablespoon matcha powder
• 1 cup heavy cream
• 1/2 cup black sesame seeds, toasted
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, melted

Instructions

1. Whisk egg yolks and sugar over a double boiler until pale and tripled in volume. Remove from heat.
2. Fold in grated ginger and satsuma juice until well combined.
3. In a separate bowl, whisk egg whites until soft peaks form. Gently fold into the yolk mixture.
4. Pour into individual molds and refrigerate for at least 2 hours to set.
5. For the cheesecake, blend cream cheese and matcha powder until smooth.
6. Whip heavy cream to stiff peaks, then fold into the matcha mixture. Layer over the set mousse and chill.
7. Preheat oven to 350°F (175°C).
8. For the streusel, mix black sesame seeds, flour, brown sugar, and melted butter until crumbly.
9. Spread onto a baking sheet and bake for 15 minutes or until golden and crisp. Allow to cool.
10. To assemble, unmold the mousse and cheesecake, and sprinkle with black sesame streusel before serving.

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