It is another issue of mousse theme, the other few days have successively shared with you several mousse methods, I don't know if you have made it to taste. If I eat this dessert for a different taste, I can eat it all summer, and the summer is really super matched, and the taste is diverse, how to eat it is not tired.
Today's matcha chocolate flavor mousse is also a very delicious one, make it to taste it ~
Required documents
【Matcha Mousse】
Gelatin powder: 5 g
Purified water: 25-30g
Light cream: 100g
Cream cheese: 60g
Caster sugar: 30 g
Milk: 50g
White chocolate: 40g
Matcha powder: 8 g
【White Chocolate Mousse】
Cream cheese: 50g
Light cream: 90g
【Decoration part】
Light cream: to taste
Chocolate beads: to taste
Decorative green leaves: small amounts
【Biscuit base】
Oreo cookie crumbs: 100g
Butter: 50 g
Production steps
One. To make a cookie base:
1.2 inch mousse circle mousse bottom wrapped with plastic wrap for backup;
2. Crush orio biscuits, melt the butter into a liquid, mix the two evenly, pour into the bottom of the mousse ring, press tightly with a rolling pin, put it in the refrigerator and refrigerate for later;
Two. Part of making matcha mousse:
1. Gelatin powder with pure water stir well, set aside; (solidified gelatin powder will be colloidal)
2. Mix well with softened cream cheese, then add caster sugar and stir well; (It is healthier with 0 calorie sugar)
3. Add a small amount of milk in 2-3 more times, stir until smooth and delicate each time, and then add the next time;
4. After mixing well, sift in matcha powder and stir evenly and smoothly with a manual whisk;
5. Gelatin powder is heated into liquid in hot water, added to the matcha mousse basin, and stirred evenly;
6. After mixing well, filter twice with a flour sieve to make it more delicate and uniform;
7. The white chocolate is completely melted in hot water, and the sifted matcha mousse is added to the chocolate and stirred well;
8. Light cream whisked to 6 distribution degrees, added to matcha mousse in 2-3 times, stirred well with a manual whisk, and small partners with rum can add a small amount of rum to mix well;
9. Take out the refrigerated biscuit bottom part, pour the matcha mousse into about 1/2 of the mold, and continue to refrigerate until the mousse is fixed;
Three. To make white chocolate mousse:
1. The production method is exactly the same as that of matcha mousse, but the process of sifting in matcha powder is omitted;
2. After the first layer of mousse solidifies, pour it into the second layer and continue to refrigerate until it is completely coagulated;
The color can be matched by yourself, you can decide what color to do first according to your own preferences, the finished product is simply decorated to look very good, simple and generous, the entrance is refreshing, the matcha taste and chocolate taste are very fragrant, if you want to taste good enough, then chocolate and matcha powder must be selected slightly better Oh, to recommend the good things that Pandan teachers are used to, you can refer to Oh ~