【Liaoning】Matcha Mousse

Overview

This is a French matcha dessert mousse that tastes great. It has a refreshing taste and the fragrance of matcha. It will not make you feel greasy when you eat it, but it is fresh and sweet. Friends who like desserts can try it! This recipe fits a 6-inch mold.

Tags

• baking
• baileys
• butter
• chiffon cake embryo
• egg yolk
• matcha powder
• oreo cookie crumbs
• oreo cookies
• pure milk
• purified water
• rum
• vanilla extract
• whipping cream
• fine sugar
• gelatin tablets

Ingredients

Steps

1. 1 Prepare the ingredients for the mousse paste: 300g light cream, 100g pure milk + 100g caster sugar, 30g + 10g + 10g, 39.8g egg yolk (two pieces), 5ml rum, 5ml vanilla extract, 11g gelatine tablets, 15g Isuzu matcha powder. Biscuit base: 100g crushed Oreo cookies, 50g butter. Interlayer: 2 pieces of chiffon cake embryo. Wine-sugar liquid: 50g purified water, 25g fine sugar, 5ml thyme. Surface decoration: 10g Isuzu matcha powder, three Oreo cookies.

   

2. 2 Biscuit base: Grind 100g Oreo biscuits into powder in a food processor, add 50g liquid butter and mix evenly. Biscuit base: Wrap the bottom of the 6-inch chiffon mold with tin foil, spread the mixed Oreo biscuits into the bottom of the mold, and press it tightly. Place in the refrigerator to chill and set.

   

3. 3 Wine-sugar solution: Add 25g of fine sugar to 50g of purified water and stir slightly. Add 5ml of Baileys liqueur and mix well.

   

4. 4 Original mousse paste: Fill 5g and 6g of gelatine powder and soak them in ice water respectively. One egg yolk, add 10g of fine sugar and stir evenly.

   

5. 5 Original mousse paste: Boil 100g pure milk until bubbling, slowly pour the egg yolk liquid along the inner wall of the container, and stir continuously until the egg yolk liquid turns white.

   

6. 6 Original mousse paste: Drain 5g of gelatine tablets, add to pure milk liquid at about 60 degrees, stir evenly until the gelatine tablets are dissolved, sift and set aside.

   

7. 7 Mousse paste: Pour 300ml of light cream into the container.

   

8. 8 Add 30g of caster sugar and 5ml of rum

   

9. 9 Send to 60% hair condition. Divide the whipped cream into two equal portions.

   

10. 10 Original mousse paste: Add the original egg yolk liquid into the light cream and stir evenly

    

11. 11 Add 5ml of vanilla extract and mix well to create the original mousse paste.

    

12. 12 Original mousse paste: Take out the Oreo cookie base mold and pour 1/2 of the original mousse paste

    

13. 13 Spread a piece of cake embryo and brush with a layer of wine and sugar liquid

    

14. 14 Pour in the remaining plain mousse paste. Place in the refrigerator to set for 1 hour.

    

15. 15 Matcha mousse paste: Add 10g of fine sugar to one egg yolk and mix well. Matcha mousse paste: Add 100g of pure milk to 15g of Isuzu matcha powder, stir slightly and bring to a boil over low heat, then sift.

    

16. 16 Matcha mousse paste: Slowly pour matcha pure milk into the egg yolk liquid container along the inner wall of the container, stirring constantly while pouring.

    

17. 17 Matcha mousse paste: drain 6g of gelatine tablets, add matcha pure milk and egg yolk liquid and stir evenly until the gelatin tablets are dissolved.

    

18. 18 Matcha mousse paste: Pour the matcha liquid temperature below 30 degrees into the whipped cream, stir evenly, and you will have a matcha mousse paste.

    

19. 19 Matcha mousse paste: Take out the mold that has been refrigerated and set, pour in the matcha mousse paste, and put it in the refrigerator to set for more than 10 hours.

    

20. 20 Surface decoration: Take out the refrigerated mousse mold

    

21. 21 Surface decoration: Take out the refrigerated mousse mold, sift a layer of 10g Isuzu matcha powder evenly on the surface, and decorate with Oreo cookies.

    

22. 22 Mold removal: Use the hair dryer for a week and you can easily remove the mold!

    

23. 23 The delicious French matcha dessert mousse is ready!