Matcha Vanilla Mousse

Overview

In the hot summer, a touch of green always brings a cool feeling. The dessert I made today is called Vanilla Matcha Mousse. It is made from matcha powder imported from Japan. It is bright green in color and paired with vanilla mousse made from vanilla pods from Madagascar. In addition to the taste of vanilla, it tastes like a light matcha fragrance. It is sweet but not greasy and melts in the mouth. It also has a beautiful appearance. It is the most satisfying combination I have made recently. I will recommend it to my friends who like it to try it at home.

Tags

• baking
• cherry
• chiffon cake body
• chocolate accessories
• egg yolk
• gelatin
• matcha powder
• ready-to-use pectin
• vanilla pod
• whipping cream
• white chocolate
• fine sugar
• milk

Ingredients

Steps

1. 1 Use a round cutting die to cut out 6 cm round cake slices and set aside;

   

2. 2 Make vanilla mousse: break the vanilla pods, take out the vanilla seeds, add the shells into the mixture of milk and whipping cream 1 and bring to a boil, cover and simmer for 20 minutes, filter;

   

3. 3 Make vanilla mousse: stir fine sugar + egg yolk evenly, heat 2 to 85°C, pour in, pour back into the pot, heat over water, stir while heating and stirring until thick, remove from heat, and continue stirring, when the temperature drops to 45-50°C, add gelatine soaked in ice water, and mix well;

   

4. 4 Make vanilla mousse: When the temperature drops to 30~35℃ (hand temperature), add the whipped cream in batches until it is 60% thick, and mix well;

   

5. 5 Assembly 1: Take out a round mousse ring with a diameter of 7cm, wrap the bottom with plastic wrap, put in a cut round chiffon cake, squeeze in half of the vanilla mousse body, then put in the second round chiffon cake body, and freeze it in the refrigerator to harden;

   

6. 6 Make matcha mousse: stir milk and matcha powder evenly, heat to 85℃ (remember: milk cannot be boiled)

   

7. 7 Make the matcha mousse: stir the egg yolks and sugar evenly, add 6, stir while stirring, heat the hot water while wiping the bottom and stir until thick and separated from the water (the stirring speed should be as fast as possible and mix well, otherwise there will be foam);

   

8. 8 Make matcha mousse: when the temperature drops to 50°C, add white chocolate and gelatine soaked in ice water, melt and mix well;

   

9. 9 Make matcha mousse: Add in the whipped cream until 60% thick in batches and mix well, then add a small amount of rum and mix well;

   

10. 10 Assembly 2: Take out the frozen 5 and pour it into the prepared matcha mousse, smooth the surface and freeze it in the refrigerator;

    

11. 11 Take out the frozen cake, apply a layer of ready-to-use pectin on the surface, unmold and decorate with cherries and white chocolate pieces.

    

12. 12 Finished product picture;

    

13. 13 Close-up;

    

14. 14 Take a spoonful and eat it?