Matcha yogurt mousse

Overview

I used gelatine powder, cream, matcha powder, toast slices, sugar, fruit

Add 80g boiling water to warm water and add 10g gelatine powder and stir until there are no particles
Add 200g yogurt to the cooled gelatin liquid. However, when I made it, I did not control the temperature of the two to prevent the yogurt from being too cold. When I added the Geely liquid, it immediately agglomerated. I reheated it and melted it
Add 7g of matcha powder to 250g of cream and stir until it becomes a fluid and textured liquid. If you like sweetness, you can add 10-30g of white sugar
Let the yoghurt gelatine cool and mix with the cream. Cut the fruits and toast slices and set aside. However, it is recommended to use chiffon cake, which will have a softer and sweeter texture
A 6-inch mold is used and the materials are filled in sequence
Refrigerate overnight, take it out in the morning to unmold, and you're done