White Chocolate Mousse with Tempranillo Rosé
1 Teaspoon Matcha Powder
1 Cup Heavy Cream
4 Ounces White Chocolate
1 Teaspoon Vanilla Extract
1 Teaspoon Lemon Extract
1. Sift the matcha into a medium double boiler with 1/4 cup of cream. Whisk until there are no lumps. Add white chocolate and melt completely, but be careful not to overheat. Pull off the heat and let cool until it is no longer warm to the touch.
2. Whisk cream, vanilla and lemon extract until there are stiff peaks. Mix half of the whipped cream into the chocolate mixture until smooth, then fold in the remaining whipped cream. Portion into 4 individual bowls and let cool in the fridge for two hours to set.
3. Serve with strawberries.
2021 Valo Tempranillo Rosé
100% Tempranillo, Desert Wind Vineyard