Keto Matcha Green Tea Coconut Mousse

For the matcha green tea mousse

1. Beat the egg white with the powdered monk fruit sweetener till soft peaks form.
2. Whisk heavy cream and green tea powder until medium to stiff peaks form.
3. Gently fold in one quarter of egg white mixture at a time.
4. Transfer the green tea mousse to your preferred serving glass/bowl and set aside in the fridge. 

For the Coconut mousse

1. Soak the gelatin leaf 5 min in cold water.
2. Heat the coconut milk (don't boil it). Set aside for 5 minutes.
3. Beat the egg white with the powdered monk fruit sweetener till soft peaks form.
4. Beat the heavy cream till fluffy. 
5. Discard the water of the gelatin leaf and solve the softened leaf in the heated coconut milk. 
6. Gently fold in the coconut milk and coconut extract in the fluffy heavy cream. 
7. Fold in one quarter of egg white mixture at a time.
8. Transfer the coconut mousse to the matcha green tea mousse glass/bowl and place in the fridge for at least 1 hour in the fridge to set.