Matcha raspberry flowing heart mousse / formula
Cake base
Digestive biscuits: 30 g butter: 15 g
Matcha Kasdamus
Egg yolks: 1 Sugar: 35 g Corn starch: 5 g Vanilla extract: 2 g
Warm milk: 120g Warm water: 15g Matcha powder: 3g Fish film: 5g
Light cream: 120g cranberry jam or other
Matcha chocolate drizzle
White Chocolate: 30g Light Cream: 20g Matcha Powder: 3g Fish Film: 1g
Mold size: 7x7cm x2 pcs
1. Cake base
Digest biscuits or caramel biscuits crushed, pour in melted unsalted butter and stir well, pour into a mold to flatten, compact, and send to the refrigerator for refrigeration and solidification.
The mold used here is 2 7x7 mousse rings, which together can make a 4-inch cake, and the material x1.78 is a 6-inch cake (sugar can be reduced)
2. Matcha Cassdamus
Pour egg yolks, sugar, cornstarch and vanilla extract into the milk pan and stir well. At first, the stirring will become a lump, and if you continue to stir, it will take on a bright yellow paste.
Then pour warm milk while stirring, stirring quickly to combine.
Heat over medium-low heat and stir until the milk is thick and the simple version of Kasta sauce is ready.
Pour 15 g of warm water with matcha powder and stir well until fused and set aside.
Fish film or gelatin flakes are soaked in cold water, squeezed dry, poured into the custard sauce, stirred quickly, and melted the fish film at residual temperature.
Pour the matcha liquid into the custard sauce and stir well.
Then whisk the light cream to 5-6 dispenses, then pour in matcha custar and stir with an egg whip until smooth and particle-free.
Remove the mold and pour in half of the mousse first.
Then add a spoonful of raspberry jam and place in the center.
Pour in the remaining mousse, smooth and refrigerate for 2 hours.
3. Matcha chocolate noodles
Microwave the white chocolate with cream for 10-20 seconds, then blend smoothly.
After pouring matcha powder and stirring well, add 1 g of melted fish film and stir well, or without adding. If there is matcha-flavored chocolate, just add the cream and melt it.
Pour the matcha noodles over the cake, smooth and refrigerate for 30 minutes.
When the time comes, the hot towel is off the mold, we put a few raspberries, a piece of matcha chocolate to decorate, and put some gold leaf to make it more advanced!
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