Matcha mousse

Overview

Green spring seems to see endless hope. The vivid green makes people feel comfortable and brings us full of positive energy. I like spring. It has just passed Grain Rain. According to the old saying, after Grain Rain, spring will gradually leave us. If we count carefully, spring will say Goodbye to us in 12 days. This weekend, why not make a matcha mousse to keep the pace of spring. It has a melt-in-the-mouth texture, with a strong tea aroma, and is not greasy at all. The 4-inch raised removable base cake mold I used, I ate the entire cake without realizing it. You must choose good matcha powder, otherwise the vision and taste will be far behind. If you are a matcha lover, you must make one yourself and try it.

Tags

• baking
• little fresh
• good looks
• blueberry
• butter
• giddingtons
• matcha powder
• oreo cookies
• whipping cream
• milk
• powdered sugar

Ingredients

Steps

1. 1 Place the bottom of the removable bottom mold on the oil paper, cut a piece of oil paper of the same size and place it at the bottom of the mold.

   

2. 2 Prepare some crushed Oreo cookies.

   

3. 3 Put the biscuit crumbs into a crusher and beat into a very fine powder.

   

4. 4 Heat butter over water until melted, mix Oreo cookie powder and butter evenly.

   

5. 5 Spread the mixed biscuits on the bottom of the cake mold, press firmly and place in the refrigerator for half an hour.

   

6. 6 Soak the gelatin slices in appropriate amount of cold water in advance.

   

7. 7 Heat the milk and powdered sugar A over low heat until the sugar dissolves, then turn off the heat.

   

8. 8 Sift in the matcha powder and mix evenly.

   

9. 9 Some fine matcha particles are not easy to mix evenly, so you can sift them again.

   

10. 10 Add soaked gelatine sheets and mix into liquid and let cool for later use. The amount of liquid in this recipe is not large and it cools quickly. Usually at this step, the matcha milk liquid is no longer hot. You can warm it up by insulating water and then add the soaked gelatine sheets.

    

11. 11 Add light cream A to powdered sugar B. Place a basin of ice water on the bottom of the bowl and beat at medium speed.

    

12. 12 The cream is whipped to 6.7%, and the cream has light texture.

    

13. 13 Mix the matcha milk liquid into the cream in 2 batches, stir evenly and make it smooth without lumps.

    

14. 14 Pour the matcha mousse liquid into a 4-inch raised removable bottom cake mold, gently shake out any large air bubbles, and place in the refrigerator to chill for more than 3 hours.

    

15. 15 When demoulding, place a cup smaller than the mold at the bottom of the mold, use a hair dryer to blow along the periphery of the mold, and then gently slide the mold down.

    

16. 16 Then whip the whipped cream B and powdered sugar C. Beat the icing cream a little harder, put it into the piping nozzle, and squeeze out a simple flower shape.

    

17. 17 Pair it with a few blueberries, is it a little refreshing?

    

18. 18 You can sift in the appropriate amount of matcha powder according to your preference, and you're done. If you don't want to eat it at this time, put it in the refrigerator first.