Matcha mousse cake

About the Author: Gordon Ramsay
Total Time : 15 Mins
Servings : 2 persons


  • Bread Flour ¼ cup + 2 Tablespoons (48g)
  • Graham Crackers crushed 2 Tablespoons (13g)
  • Salt pinch
  • Unsalted Butter 4 Tablespoons 56g)
  • Eggs large 2 (100g)
  • Water ½ cup (120ml)


1 Place the cornmeal in a large bowl. Boil the two cups of water and pour the hot water into the cornmeal, stirring constantly to prevent lumps. Let sit for 30 minutes.

2 Add the molasses, salt and butter and stir to combine. The cornmeal water should still be warm enough to melt the room temperature butter.

3 Put 1/2 cup of warm water (slightly warmer than body temperature) into a small bowl. Sprinkle the yeast over the water and let sit for a few minutes. Then stir it to gently combine. Let sit for another 5 minutes.

4 Add the yeast and the water to the bowl with the cornmeal and everything else, and mix to combine. Add the bread flour, a cup at a time, stirring after each addition. You will end up with something of a gloopy mess.