Elegant Matcha and Azuki Bean Mousse

In a small bowl, whisk together the matcha powder and hot water until smooth and no lumps remain. Set aside to cool slightly.

In a large mixing bowl, combine the heavy cream and granulated sugar. Beat with an electric mixer on medium-high speed until soft peaks form.

Gently fold the cooled matcha mixture and vanilla extract into the whipped cream until just combined, being careful not to deflate the cream.

In a separate small bowl, lightly whisk the sweetened azuki red bean paste to loosen it slightly.

Spoon half of the matcha mousse into four individual serving glasses or ramekins. Top with a layer of the azuki bean paste, then cover with the remaining matcha mousse.

Refrigerate the mousses for at least 2 hours, or until thoroughly chilled and set, before serving.