Matcha - White Chocolate Mousse

Directions

1. 1
   Heat the coconut milk, 300 ml rice milk with the sweetener of your choice, the scraped vanilla pod and seeds (or extract) and cacao butter in a pot until melted but not cooking.
2. 2
   In a small bowl put the matcha powder and add a few Tbsp hot but not boiling water. With a bamboo or regular whisk froth the powder with the water for a few seconds until well combined and it starts to foam. Add the mix to the rice milk, stir and pour into a bowl or blender.
3. 3
   Heat the remaining 100 ml rice milk in the same pot, add salt and the agar while still cold, turn up the heat and let boil for about a minute while stirring constantly.
4. 4
   Now pour the agar mix either into the bowl and use a hand blender or combine everything in a high speed blender for a few seconds.
5. 5
   Pour into ramekins, little tea cups or glasses and chill for a few hours.