Chocolate Matcha Cheese Mousse

Overview

When the temperature suddenly dropped a few days ago, I was attacked by a cold. I basically didn't want to move in bed for a few days. My nose was stuffy, my mouth was bitter, and I couldn't taste the food, not to mention the delicious food. When it's almost ready, I'll receive a notification that it's my nephew's birthday and I'll give him a cake. It's hot and I don't dare to mess with fresh cream, so I came up with this relatively safe mousse. It has a simple and elegant appearance and rich taste inside, and it has received unanimous praise. (This recipe is for an 8-inch round mold. The recipe is adapted from kyra. Thank you for sharing)

Tags

• baking
• mousse
• cake flour
• cocoa powder
• mango
• mascarpone cheese
• matcha powder
• rum
• whipping cream
• whole eggs
• fine sugar
• gelatin tablets
• honey beans
• milk
• powdered sugar
• protein
• water

Ingredients

Steps

1. 1 Add 40 grams of egg whites to the caster sugar in three batches and beat until dry.

   

2. 2 Heat the whole eggs in insulated water to about 40 degrees, add fine sugar and beat until the head of the egg beater is about 2-3 cm without dripping.

   

3. 3 Add half of the meringue and mix well.

   

4. 4 Sift in the flour and cocoa powder and mix well.

   

5. 5 Add the remaining half of the meringue and mix well.

   

6. 6 Add the fresh cream that is almost boiling

   

7. 7 Mix well.

   

8. 8 Pour into an 8-inch round mold and shake gently to remove any large bubbles.

   

9. 9 degrees for about 30 minutes. Remove and let cool.

   

10. 10 Now let’s cook the syrup. Add sugar to the water and cook until thickened.

    

11. 11 Add rum and mix well.

    

12. 12 Next, start making the mousse paste. Stir mascarpone with warm water until smooth.

    

13. 13 Mix 60 grams of granulated sugar and 12 grams of matcha powder.

    

14. 14 Pour in the slightly heated milk little by little and stir for a while. (Actually, for this step, I think you can melt the sugar in the milk while heating it, and then add it little by little to the matcha powder)

    

15. 15 Soak the gelatine tablets in ice water in advance, squeeze out the water with your hands, and then add it to dissolve.

    

16. 16 Slowly pour in all the milk and mix in the matcha powder as thoroughly as possible. Sieve it once to remove the small particles of undissolved matcha powder.

    

17. 17 Pour mascarpone into the matcha milk mixture.

    

18. 18 Mix well with eggs.

    

19. 19 grams of whipped cream (if you feel that the matcha liquid is not sweet enough, you can add an appropriate amount of powdered sugar to it and beat it. If you don't like sweetness, don't add it.) Beat until 6 or 7 points (I beat it a little).

    

20. 20 Add the matcha milk liquid and stir evenly with egg beater.

    

21. 21 Spread the cake evenly into two pieces.

    

22. 22 Brush with rum syrup.

    

23. 23 Place a cake slice in the mold.

    

24. 24 Pour a layer of mousse liquid and refrigerate for a while.

    

25. 25 Sprinkle another layer of honey beans.

    

26. 26 Place another cake slice, press it down a few times, and refrigerate for a while.

    

27. 27 Pour in the other half of the mousse liquid and refrigerate for more than 4 hours.

    

28. 28 Finally, decorate with fruit, a layer of fresh milk, and sprinkle with a little matcha powder.